Government Canned Pork Meat Recipes
BEEF OR PORK TACO USDA (USING CANNED MEATS)
This taco variation includes the use of canned beef or pork, reducing prep time but still providing a delicious meal. Top with lettuce, tomato and cheese for a colorful dish.
Provided by Victoria Luma
Number Of Ingredients 14
Steps:
- Remove fat from undrained canned beef or undrained canned pork.
- Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically.
- For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.
- Serving suggestions (2 tacos per serving)A. Before serving or on serving line, fill each taco shell with a No. 12 scoop (1⁄3 cup) meat mixture per two shells. On each student tray, serve 2 tacos, No. 10 scoop (3⁄8 cup) lettuce and tomato mixture, and 1⁄2 oz (2 Tbsp 1 tsp) shredded cheese.ORB.1. Preportion No. 10 scoop (3⁄8 cup) lettuce and tomato mixture and 1⁄2 oz (2 Tbsp 1 tsp) shredded cheese into individual souffle cups. Refrigerate until service.B.2. Transfer meat mixture and taco shells to steam table pans. On each student tray, serve 2 unfilled taco shells, 2 No. 12 scoops (2⁄3 cup) meat mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to "build" their own tacos.
Nutrition Facts : ServingSize 2 tacos, Calories 246 kcal, Carbohydrate 20.36 g, Protein 14.88 g, Fat 12.05 g, SaturatedFat 3.8 g, Cholesterol 36 mg, Sodium 362 mg, Fiber 3 g
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