Beef Taco-NSLP - Ingredients, HACCP Process, Serving & Nutrition Facts

Sep 27, 2026

Uploaded by Terk

Beef Taco-NSLP provides a complete lunch entrée recipe package including ingredient list, measured quantities, preparation instructions, and HACCP-aligned food safety controls. The recipe specifies sautéing onions and garlic, cooking beef crumbles, simmering tomatoes and tomato paste, then adding salsa, water, and seasonings. It includes critical control point targets such as internal temperature of 165°F, hot holding above 140°F, maximum holding time, and cooling timelines, plus corrective actions for out-of-range temperatures.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

General Information

Recipe Details

HACCP Process

Serving Size and Yield

Nutrition Facts

Food Safety Handling Notes

Dates

Beef Taco-NSLP General Information | Recipe \#
1981121 | Category
Lunch Entree | Source
Local | | | --- | --- | --- | --- | | Ingredients | | | | | Name | | Quantity | Quantity +
2 | | Vegetable oil, palm kernel | | ¼ c. | | | Onions, raw | | 1 qt. chopped | | | Garlic, raw | | ½ c. | | | Hillshire Farm Beef Crumbles, 2.4 oz. | | 1 lbs. | | | Tomatoes, red, ripe, raw, year round average | | 1 qt., 1 pt. chopped or sliced | | | Redpack Tomato Paste, 111oz Can-CS of 6 | | ½ c. | | | Sauce, salsa, ready-to-serve | | ½ c. | | | Beverages, water, tap, municipal | | 2 qt. | | | Salt, table | | 1 tbsp., 1 tsp. | | | Spices, chili powder | | ½ c. | | | Seasoning mix, dry, taco, original | | ½ c. | | | Spices, pepper, black | | 1 tbsp., 1 tsp. ground | | | Spices, cumin seed | | 2 tbsp., 2 tsp. ground | | | Soup, chicken broth or bouillon, dry | | 1 tbsp., 1 tsp. | | | Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5\#, 1WG, Mission, 10462
Preparation Instructions | | 200 tortilla | | HACCP Process: \#3-Complex Food Preparation 1. In a large braising pan, heat oil. Saute onions and garlic until onions are translucent. Add beef crumbles and heat. 2. Add diced tomatoes and tomato paste to beef mixture. Simmer for 15 minutes. 3. Add salsa, water, and remaining seasonings. Simmer for an additional 20 minutes. Ensure the internal temperature reaches 165 degrees F. 4. To serve, place 1/4 cup of the beef mixture on each tortilla. Serve 2 per portion. Hold hot for service. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods, such as lettuce, cut melons, and lunch meats during receiving, storage, and preparation. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Remove products from storage using oldest pack date first. If frozen, keep product in original packaging and place in a pan(s). Place in cooler following proper HACCP storage guidelines to prevent cross-contamination. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe. Beef Taco-NSLP Serving Size 2 Each Yield 100.00 Nutrition Facts | Serving Size 2 Each (109 gm) | | | | --- | --- | --- | | Amount Per Serving
Calories 205.259 | | | | % Daily Value* | | | | Total Fat 5.220gm | | 8.03% | | Saturated Fat 1.717gm | | 8.583% | | Trans Fat 0.000* gm | | | | Cholesterol 2.460 mg | | 0.82% | | Sodium 586.674 mg | | 24.445% | | Total Carbohydrate 32.632gm | | 10.877% | | Dietary Fiber 4.725gm | | 18. 9% | | Total Sugars 0.920gm | | | | Includes 0.000 * gm of Added Sugars | | | | Protein 5.263gm | | 10.527% | | Vitamin A 14.645* mcg RAE | | 1.627% | | Vitamin C 2.215* mg | | 3.692% | | Vitamin D 0.000* mcg | | | | Calcium 151.255 mg | | 15. 126% | | Iron 1.983 mg | | 11.015% | | Potassium 106.750* mg | | 2.271% | | Saturated Fat % of Calories 7.526 %
Added Sugar % of Calories 0.000 %
* Indicates missing Nutrient Information.
^ Indicates user added nutrient.
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.
Meal Components | | | | Component
Meat/Meat Alternates | Measurement 2 oz | | Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. If a recipe contains a combination of mea

FAQs

What are the main preparation steps for the Beef Taco-NSLP recipe?

Heat oil and sauté onions and garlic until translucent, then add beef crumbles. Simmer diced tomatoes and tomato paste for 15 minutes, add salsa, water, and remaining seasonings, and simmer an additional 20 minutes before assembling onto tortillas and serving.

What critical temperature does the recipe require during preparation?

The internal temperature must reach 165°F.

What actions are required if hot food drops below 140°F?

Items held for service that fall below 140°F must be removed from service until reheated to 165°F, and any food not eaten after reheating must be discarded.

Sep 27, 2026

Uploaded by Terk