Soy-Enhanced Southwestern Taco Filling
| Ingredients |
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Servings |
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| Onions, chopped | 1 lb 5 oz | 1 qt | 2 lb 10 oz | 2 qt |
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1. Saute onions in oil, in a sauce pan or steam-jacketed kettle until translucent and tender. | ||
| Vegetable oil | - | 1/3 cup | - | 2/3 cup |
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| Taco seasoning | 2 1/2 oz | 1/4 cup 2 Tbsp | 5 oz | 3/4 cup |
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2. Add taco seasoning, chili powder, black pepper and garlic powder to onion mixture and stir to combine. | ||
| Tomato Sauce | 6 lb 10 oz | 1 No. 10 can | 13 lb 4 oz | 2 No. 10 cans |
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| Black pepper (optional) | - | 2 tsp | - | 1 Tbsp 1 tsp | ||||
| Ground cumin (optional) | - | 1 1/2 tsp | - | 1 Tbsp | ||||
| Water | - | 2 cups | - | 1 qt | ||||
| Soy-enhanced pork crumbles, cooked | 9 lb 6 oz | - | 18 lb 12 oz | - |
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3. Add soy-enhanced pork crumbles and heat to serving temperature. 4. This filling may be used for tacos, burritos, tostados, taco salad or other southwester main dishes. |
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| SERVING: 1 5-oz portion provides
equivalent of 2 oz of meat/meat alternate and 1/4 cup of vegetable |
YIELD: 100 servings: 33 lb 8 oz |
| Nutrients Per Serving (Nutrient values are based on a specific brand of soy-enhanced pork product.) | |||||
| Calories 153 | Saturated Fat 2.2 g | Iron 1.5 mg | |||
| Protein 16 g | Cholesterol 24 mg | Calcium 45 mg | |||
| Carbohydrate 7 g | Vitamin A 627 IU / 63 RE | Sodium 927 mg | |||
| Total Fat 7.6 g | Vitamin C 9 mg | Dietary Fiber 1 g | |||
Developed by The Pennsylvania State University
Provided by United Soyean Board 1998