March 1, 2005 at 1:14 PM EST - Updated July 26 at 7:20 PM
Taco Salad- Chef Jim Rhegness/Penta Career Center
Yield 10 Servings
Ground Beef#2.5 Taco Sauce 1 pint Mixed field greens or baby romaine2 pounds Black beans12 oz canned Pinto Beans12 oz canned Tomatoes, diced 10 oz Red onions diced 1 med Red Pepper diced1 ea Green pepper diced1 ea Sour cream as needed Shredded pepper jack cheese10 oz Black olives Sliced20 ea Tomato Salsa20 oz
1. Brown the ground beef, drain all grease, and then combine with taco Sauce. 2. Place lettuce in the tortilla bowl.Top with Beans and Vegetables, Tomatoes, sour cream, cheese, olives and salsa.
Yield 1 pint
Onion small dice1 oz Garlic, cloves, minced2 ea Vegetable oil2 fluid ounces Oregano, ground2 teaspoon Cumin ground1 Tablespoon Chili powder1 Tablespoon Chicken stock8 fluid oz Tomato Puree6 fl oz Cornstarch slurryAs needed
1. Sweat onions and garlic in oil. 2. Add spices and cook briefly.