Cafeteria Taco Salad
Ingredients
5 lbs Beef, raw, ground (no more than 15% fat)
3 cups (1 lb 8 oz) Tomato paste, canned, no-salt-added
3 cups (1 1b.) *Onions, white, fresh, small dice
1/3 cup Carolina Bob's No Salt All-Purpose Seasoning Blend
Optional: 2 tsp Salt, recommended pink Himalayan or Sea Salt
½ cup Jalapeño peppers, fresh, diced
4 ½ lbs (3 gal 2 cups) Romaine lettuce, chopped or shredded
4 lbs (3 qt ½ cup) Tomatoes, fresh, diced
3 cups, 2 Tbsp Cheddar or Colby jack cheese, low-fat, shredded
Preparation
Step 1: Preheat a tilt skillet to medium-high heat. Add the ground beef and cook for 5-8
minutes, stirring often to break it into crumbles.
Step 2. Tilt the skillet forward slightly so the fat collects at the front. Carefully spoon off the
excess, then return the skillet to its flat position.
Step 3. Mix in the tomato paste, onions, and Carolina Bob's seasoning. Stir until combined
and continue cooking uncovered over medium heat for another 5-7 minutes.
Step 5. Add the jalapeños and stir well.
Step 6: Critical Control Point: Cook the beef mixture to an internal temperature of 165 °F or higher for at least 15 seconds.
Step 7:. Transfer 3 lbs 12 oz of cooked beef into each full-size steam table pan (12" x 20" x 2
½").
Step 8: For 50 portions, you will need 2 pans.
Critical Control Point: Keep hot at 135 °F or higher for service.
Assembly
Step 9: Place 1 cup (or 1 ½ oz) of chopped romaine in a 12 oz bowl.
Step 10:. Add ¼ cup seasoned beef using a 2 oz spoodle.
Step 11: Top with ¼ cup diced tomatoes and 1 tablespoon shredded cheddar cheese.
Serve immediately.