Canned Taco Meat Oamc 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.

MEAT & POTATO BURRITO OAMC

Steps:

• Cook tator tots according to package.
• fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
• Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
• Enjoy.
• TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get about 9 to 12 burritos per freezer bag. I can take out on storage bag for supper and keep the rest in the freezer.

SEASONED MEXICAN GROUND BEEF - OAMC

Steps:

• In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
• Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
• Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

CHICKEN BURRITO - OAMC

Steps:

• Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
• Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
• Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
• Cook until chicken is completely cooked.
• Add taco seasoning and water, mix well and simmer for another 3 minutes.
• Add crushed tomatoes.
• (For super spicy add Tabasco sauce to taste).
• Add rice mixture.
• Stir in sour cream.
• Place 1 to 1.5 cup measurements into containers.
• Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
• Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
• Place on top of rice/chicken mixture, cover container and freeze.

TACO SPAGHETTI (OAMC)

Steps:

• Cook pasta according to pkg directions, drain.
• Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
• Drain off fat.
• Stir in water and taco seasoning mix.
• Bring to boiling and reduce heat.
• Simmer, uncovered for 2 minutes, stirring occasionally.
• Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
• Package up, lable and freeze up to 3 months.
• To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
• Sprinkle with remaining cheese.
• Top with lettuce and chopped tomato.
• If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
• To serve the 2nd casserole, thaw in the refrigerator overnight.
• Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
• Sprinkle with 1/2 cup shredded cheese.
• Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

TACO MEAT WITH HIDDEN VEGGIES OAMC

Steps:

• Put the meat in a large pot along with several cups of water (enough to make it like a thick stew).
• Boil the meat until it is all browned. (boiling makes it easier to make sure that it is cooked all the way through and also gives you smaller chunks of meat).
• Strain off the extra water.
• Use a food processor or a cheese shredder to shred onions,carrots, green peppers, zucchini, and celery. Throw the veggie mix in a frying pan and let it cook on low until all the veggies arevery soft.
• Soak TVP in water to reconstitute according to the directions.
• Combine meat, TVP, veggies, potatoes, salsa, beans, jalepenos, green chilies, and spinach in the large pot.
• Add water according to taco mix directions.
• Add taco mix and chili powder.