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Pork Taco Boats

Ingredients

  • 3 1/4 pounds lean ground pork
  • 1 cup onions peeled, chopped
  • 2 cups tomatoes canned, drained, chopped
  • 1/2 cup green chiles chopped
  • 1/2 cup taco seasoning
  • 25 taco shells OR taco boats
  • 2 cups tomatoes fresh, chopped
  • 5 cups lettuce shredded
  • 4 cups Cheddar cheese low fat, shredded
  • 3 cups salsa

Method

  1. Brown pork and onions.
  2. Drain.
  3. Stir in tomatoes, chili peppers, and seasoning mix.
  4. Bring mixture to a boil.
  5. Reduce heat and simmer for 30 minutes.
  6. Holding CCP: Hold at 140ºF or above until ready to serve.
  7. Place taco shells in a single layer on baking trays.
  8. Warm shells per manufacturer’s instructions.
  9. Spread in each shell 3 Tbsp. (#24 disher) refried beans and 3 Tbsp. of the meat mixture.
  10. Heat in a 350ºF oven for approximately 10 minutes or until an internal temperature of 155ºF is reached.
  11. To serve: top with 1 Tbsp. chopped tomatoes, 3 Tbsp. lettuce, 3 Tbsp. of cheese and 2 Tbsp. of salsa.

Cooling CCP: Pour mixture in two-inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.



Servings: 25
Portion Size: 1 taco
Meal Equivalents: 1 Meat, 1 Vegetable, 1 Bread
 
Total Calories ........... 220
Total Fat ................ 10g
Saturated Fat .......... 3.5g
Cholesterol................ 40mg
Carbohydrate.......... 16g
Fiber ................. 2g
Protein..............  17g
Sodium ............... 520mg
Vitamin A .............  6%
Vitamin C ........... 15%
Calcium .................. 10%
Iron.................  6%