K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Taco Salad
1
tostado bowl (321g)
Serving Size
Students eat with their eyes first, so this bright and festive taco salad is sure to be an instant hit. Use turkey taco filling and veggies to fill a corn taco bowl, then top with a creamy cilantro dressing and shredded cheese.
Ingredients Show More
Ingredient
50 Portions
100 Portions
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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