Taco Seasoned Ground Beef
A recipe from Georgia Department of Education School Nutrition
This taco seasoned ground beef recipe is an excellent base for many Mexican recipes. Everything from tacos, nachos, burritos to bowls. It is flavorful, juicy, and perfectly seasoned.
Ingredients:
- 17 lbs + 4 oz Beef, ground, 80/20, raw
- 1/4 cup Canola oil
- 1/2 cup Spice, chili, powder
- 1/2 cup Spice, cumin, ground
- 3 tbsp Spice, oregano
- 3 tbsp Spice, garlic, granulated
- 2 tbsp Salt, Kosher
- 2 tbsp Spice, pepper, black, ground
- 2 1/4 cup Tomato, paste
- 8 1/2 cup Water, tap
Steps:
- Preheat a tilt skillet to medium high heat.
- Add canola oil and spread to cover bottom of tilt skillet.
- Once oil is hot, add raw ground beef. Using a paddle, break up the beef and spread to cover the bottom of the skillet.
- After a couple minutes mix the beef to get the uncooked portions in contact with the bottom of the skillet.
- Continue until the meat is cooked through, large chunks are broken down, and there is no pink remaining.
- Tilt the skillet and drain out the rendered fat and discard.
- Add in the chili powder, cumin, oregano, garlic, salt, pepper, tomato paste, and water. Stir to combine and continue cooking over medium-low heat to incorporate the seasoning and allow sauce to thicken, about 7 minutes.
- Place cooked, taco seasoned beef into a hotel pan, covered, and hot hold until needed.
- Once cool cover, label, and date. Store in the cooler until day of production.
Let the beef cook for a couple of minutes without stirring. This will allow for the meat to start to realize and develop flavor.
Cook to 155°F or higher for 15 seconds.
Hold at 135°F or above.
If cooking beef a day or two prior to using in a recipe, spread out the beef in 2-inch hotel pans and follow proper cool down procedures.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #3 (Complex)
Yield:
100
Portion Size:
2 ounces
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 131 | cal |
| Saturated Fat: | 2.3 | g |
| Total Fat: | 6.5 | g |
| Sodium: | 388 | mg |
