Taco Salad Rice Base

Ingredients

Spanish Rice Base

• 5 lbs Riceland Spanish Rice Blend, dry
• Water or stock - per rice cooking instructions

Proteins & Toppings

• 6 lbs cooked ground beef or ground turkey, seasoned
• 2 lbs shredded lettuce
• 2 lbs diced tomatoes
• 3 lbs dlack beans, rinsed
• 2 lbs shredded cheddar or questo fresco
• 1 lb tortilla strips
• 2 qt salsa
• 2 qt sour cream or chipotle ranch

Instructions

Prep

1. Cook Rieland Spanish Rice Blend in tilt skiller, rice cooker, or combo oven. Hold hot at 140°F or above.
2. Prepare protein using taco seasoning; hold hot.
3. Chill fresh toppings and prepare in hotel pans.

Build

For 1 serving:

• 3/4 cup hot Spanish rice
• 1/2 cup taco meat
• 1/4 cup beans
• Top with lettuce, tomatoes, cheese, tortilla strips
• Finish with salsa & sour cream

Holding Notes

• Rice & protein: 2-4 hours in hot well
• Fresh toppings: cold well at 41°F or below