About this Recipe
A healthy, delicious, plant-based recipe for k12 and childcare programs</P
Ingredients
- 7 lbs Ground Pro Lentil Crumbles, prepared. Follow package instructions
- 3 cups Taco seasoning, reduced sodium
- 4-#10 cans Pinto beans, canned, drained, rinsed
- 2-#10 cans Salsa, canned
- 8 lbs Romaine lettuce, chopped, ready-to-use
- 11 lbs 8oz Tomatoes, diced, ready-to-use.
- 200 Crunchy taco shells or soft taco shells
- 6 lbs 4oz Corn tortilla chips, bulk or 100
or 100 Corn tortilla chips, individually packaged
HACCP Standard Operating Procedure – Use hand washing procedures before starting recipe.
Preparation Instructions
Step 1
Prepare lentil crumbles according to package instructions, either in the oven or steamer.
Lentil preparation should take approximately 20 minutes.
Step 2
Combine the lentil crumbles, pinto beans, taco seasoning and salsa in steamtable pans. Cover and steam for approximately 10 minutes, until heated throughout.
Step 3
Portion 1/2 cup lettuce and 1/4 cup diced tomatoes in 6-ounce souffle cups. Cover.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; Reheat product only once.
