Beef Or Pork Taco Usda Using Canned Meats Food

BEEF OR PORK TACO USDA (USING CANNED MEATS)

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.

QUICK AND EASY BEEF AND PORK TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.

CANNED TACO MEAT OAMC

Steps:

• Prepare 10 pint jars,lids and pressure canner . Start warming the jars (I do this in an otherwise empty dishwasher running with no detergent.).
• Mix up the spice mix and set aside. It makes approximately 1 1/4 cups of mix.
• In batches, brown the onions and ground beef. You will want a large stockpot for the final mixing. I used a 13qt and an 8 qt pot to cook the meat and then finished off in the 13qt pot. Drain the beef if desired.
• Combine the beef/onions, canned chiles, spice mix, and two pints of the tomato juice. There should be just enough juice to help the spices mix into the meat and start to create a sauce. Taste and adjust seasonings to your taste. Keep on low heat, stirring occasionally.
• In a separate saucepan, begin simmering the rest of the tomato sauce. This will be the liquid used to top off the jars. If you have not already done so, begin warming the lids as well.
• One at a time, fill the jars with the meat mixture, leaving 1 inch headspace. Pour a small amount (about 1/4 cup?) of tomato juice into the jar and use a chop stick or other thin implement to make sure the liquid forces out all the bubbles. Readjust headspace if needed. Wipe the jar with a paper towel dipped in vinegar then put the lid and ring on. Put directly into canner then continue with the next jar until all the jars are filled.
• Process as per your canner instructions. You should vent for 10 minutes and if at sea level -- the processing time is 75 minutes for pints and 90 minutes for quarts with 10 pounds of pressure.
• If you cannot fit 10 pints into your canner or are not ready for such a big batch, I have also done this with 5 pounds of meat. I used 2/3 cup of the taco seasoning and probably 2 onions. The yield was 6 pints.
• I have a family of two adults and two small children and one pint is plenty for one meal. We even have leftovers sometimes.