Beef and Lentil Tacos with Cilantro Yogurt Sauce
created by: Dairy MAX
Recipe Category: Lunch, Speed Scratch
Cooking Process: #2 Same Day Service
Total Time: 1 hour 20 minutes
Meal Pattern Contribution: 1.5 oz eq WGR grain, 2.5 oz eq m/ma
Ingredients
Beef And Lentil Tacos:
Beef And Lentil Tacos:
Cilantro Yogurt Sauce:
Cilantro Yogurt Sauce:
Serve With Tacos:
Serve With Tacos:
You’ll want to serve these protein-packed tacos a few times a week. Each taco delivers 29 grams of protein and 1.5 oz eq of whole grains, supporting meal pattern requirements. Great for same-day service and customizable to fit your program’s needs.
Directions
- Thaw tortillas at room temperature overnight.
- Rinse dry lentils in a colander under cool running water. Place lentils and water in a steamtable pan. Cover and steam for 20 minutes or until soft. Drain if needed.
CCP: Heat to 135° F or higher for at least 15 seconds. - Heat tilt 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: Heat to 155° F or above for at least 15 seconds.
CCP: Hold and serve at 135° F or higher.
CCP: No bare hand contact with ready to eat food. - 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, 0.5 oz cheese, and 2 Tbsp salsa or pico de gallo.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
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.
ALLERGENS: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site
Nutrients Per Serving
Calories: 410
Total Fat: 19 g
Saturated Fat: 6 g
Cholesterol: 60 mg
Sodium: 812 mg
Total Carbohydrates: 37 g
Dietary Fiber: 5 g
Total Sugars: 4 g
Added Sugars: 1 g
Protein: 23 g
