K-12
Ingredients Show More
Ingredient
50 Portions
100 Portions
Turkey Taco Filling
50 Portions 10 lbs. 12 oz.
100 Portions 21 lbs. 8oz.
Corn Taco / Tostada Bowl
50 Portions 50 bowls
100 Portions 100 bowls
Romaine Lettuce
50 Portions 5 lbs. 4 oz. chopped
100 Portions 10 lbs. 8 oz. chopped
Tomatoes
50 Portions 12 ½ c. chopped
100 Portions 25 c. chopped
Corn Kernels
50 Portions 12 ½ c.
100 Portions 25 c.
Red Onion
50 Portions 3 ¼ c. chopped
100 Portions 6 ½ c. chopped
Shredded Cheddar Cheese
50 Portions 12 ½ c.
100 Portions 25 c.
Creamy Cilantro Lime Dressing
Creamy Cilantro Lime Dressing
50 Portions 6 ¼ c.
100 Portions 12 ½ c.
Cilantro, fresh, stems included
50 Portions 2 c.
100 Portions 4 c.
Sour cream
50 Portions 3 c.
100 Portions 6 c.
Milk
50 Portions ¾ c.
100 Portions 1 ½ c.
Lime juice
50 Portions ½ c.
100 Portions 1 c.
Directions Show More
- Heat turkey taco sauce over medium heat until temperature reaches 165 degrees F.
- Preheat oven to 375 degrees F.
- Place taco bowl on a sheet tray and into the oven for 5 minutes.
For the Cilantro Lime Dressing
- In a blender, combine the cilantro, sour cream, milk, and lime juice.
- Blend until smooth.
To Assemble the Taco Salad
- Place 1 c. chopped romaine lettuce in a heated taco bowl.
- Top with 3.45 oz. heated Turkey Taco meat.
- Add ¼ c. chopped tomatoes, ¼ c. corn, 1 tbsp. red onion.
- Top with ¼ c. shredded cheddar cheese.
- Drizzle with 2 tbsp. Cilantro Lime Dressing.
Nutrients per Serving Show More
Calories 640
Saturated Fat 14 gm
Total Fat 40 gm
Cholesterol 105 mg
Calcium 290 mg
Total Dietary Fiber 5 gm
Iron 10.5 mg
Sodium 430 mg
Potassium 820 mg
Sugars 5 gm
Carbohydrate 37 gm
Vitamin A 1500 mcg
Vitamin C 12 mg
Protein 25 gm
Component
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