Beef and Lentil Taco With Cilantro Yogurt Sauce
29 g
Protein
400
Calories
36 g
Carbs
15 g
Total Fat
1.5 oz
EQ WGR Grain
2.5 oz
Meat / Meat Alternative
Prep Time
40 min
Ingredients
27 each
- Beef and Lentil Tacos
- 27 each: tortillas, WG, 8"
- 1 ¼ cups lentils, dry
- 3 ½ cups water
- 10 ounces onion, white, diced ¼"
- 1 tablespoon oil, canola
- 5 pounds beef, ground, raw, 10% fat
- ½ cup and 2 tablespoons taco seasoning, low-sodium
- 1 ¼ cups salsa
- Cilantro Yogurt Sauce
- 3 cups and 2 tablespoons yogurt, Greek, plain, low-fat
- ½ cup cilantro, fresh, AP
- 1 tablespoon and 2 teaspoons lime juice
- ½ teaspoon cumin
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- 13.5 ounces cheese, cheddar, shredded
- 3 ¼ cups and 2 tablespoons salsa or pico de gallo
108 each
- Beef and Lentil Tacos
- 108 each: tortillas, WG, 8"
- 1 quart and 1 cup lentils, dry
- 3 quarts and 2 cups water
- 2 ½ pounds onion, white, diced ¼"
- ¼ cup oil, canola
- 20 pounds beef, ground, raw, 10% fat
- 2 ½ cups taco seasoning, low-sodium
- 1 quart and 1 cup salsa
- Cilantro Yogurt Sauce
- 3 quarts and ½ cup yogurt, Greek, plain, low-fat
- 2 cups cilantro, fresh, AP
- ¼ cup and 3 tablespoons lime juice
- 2 teaspoons cumin
- 2 teaspoons granulated garlic
- 2 teaspoons salt
- 3 pounds and 6 ounces cheese, cheddar, shredded
- 3 quarts and 1 ½ cups salsa or pico de gallo
Nutrition Facts
per serving
Calories: 400
Protein: 29 g
Carbohydrate: 36 g
Dietary Fiber: 5 g
Total Fat: 15 g
Saturated Fat: 6 g
Cholesterol: 66 mg
Sodium: 443 mg
Protein: 29 g
Carbohydrate: 36 g
Dietary Fiber: 5 g
Total Fat: 15 g
Saturated Fat: 6 g
Cholesterol: 66 mg
Sodium: 443 mg
Instructions
Preparation Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.
- Thaw tortillas at room temperature overnight.
- Rinse dry lentils in a colander under cool running water. Place lentils and water in a steamable pan. Cover and steam for 20 minutes or until soft. Drain if needed.
CCP: Hold at 135° F or above. - Heat skillet to medium-high heat and add canola oil. Add onion and cook for about 3 minutes or until onion is translucent.
- Add ground beef. Use a spatula to break apart. Cook until mostly browned and juices are released. Drain beef. Add taco seasoning and continue cooking until brown.
- Add lentils and salsa. Cook 3-5 minutes or until lentils are heated through and internal temperature reaches 155° F.
CCP: Hold and serve at 135° F or above. - Place yogurt, cilantro, lime juice, cumin, granulated garlic and salt in a food processor or blender. Blend until color turns light green and cilantro is finely chopped. Cover and hold in the refrigerator until ready to serve.
CCP: Hold and serve at 41° F or below. - Place a #8 disher beef lentil mixture on tortilla. Serve with a #40 disher cilantro lime yogurt, .5 ounce cheese, and 2 tablespoons salsa or pico de gallo.
Tips
- See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
- To prepare lentils in the oven: Preheat oven to 375°F. In a full-pan, place dry lentils and water. Cover with foil and cook for 30-40 minutes until water is absorbed and lentils are tender. Remove from oven, stir and drain any excess water. Take care to not overcook. Lentils may be cooked ahead of time and chilled for future use.
- To prepare lentils in a steam jacketed kettle or large pot: combine lentils and water. Bring to a boil, then reduce to simmer. Cover and cook for 20-30 minutes until tender.
- Marketing Guide:
- Onion, fresh 11.4 ounces for 27 servings | 2 pounds 14 ounces for 108 servings
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