Menu Ideas

Crunchy Tacos (K-12)

This tasty meal is easy to assemble with a delicious blend of protein crumbles and ground beef. Cheese, fresh vegetables and salsa top off these crunchy kid-favorites.

Yield: 96 tacos


  • 1. In a 4-inch half steamtable pan, pour 2 quarts of hot water. Add 2 pouches of Plant Protein Crumbles - Southwest Seasoned. Stir until all ingredients are combined well. Cover and let sit for 5 minutes.
  • 2. Cook ground beef in a tilt skillet or in the oven until internal temperature reaches 165°F. CCP: Heat to 165°F for 15 seconds or higher.
  • 3. Mix ground beef with cooked plant crumbles using a standing mixture with a paddle attachment, until ground beef and crumbles are the same size. Do not overmix. CCP: Hold warm, above 135 °F for service.
  • 4. First layer: Using a No. 30 scoop, place crumble mixture on the bottom of each taco shell.
  • 5. Second layer: Using a No. 36 scoop, spread 2 tablespoons (½ ounce) shredded cheese divided equally between two tacos.
  • 6. Transfer tacos to a steam table pan (12" x 20" x 2½").
  • 7. In a portion cup place ¼ cup (No. 16 scoop) lettuce and ¼ cup (No. 16 scoop) chopped tomatoes.
  • 8. In a portion cup place ? cup (No. 30 scoop) of salsa.
  • 9. Serve each student: 2 tacos, lettuce and tomato mixture in individual cups; salsa in individual cups.


Serving Size 2

Amount Per Serving
Calories 300 Calories from Fat 0
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 470mg 20%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 0%
Sugars 3g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

2 oz. eq. grain, 2.25 oz. eq. m/ma, ½ cup vegetable.


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