Run to the Cougar Kitchen Border for some taco salad. The students made a salad using safety and sanitation measures. They even used the digital thermometer to check the meat. No Salmonella or E-coli in our kitchen.
Team work goes smoothly because students made a work plan yesterday. Everyone knows their specific job and does it well.
I love teamwork.
Outstanding first lab, Foods 1!
Taco Salad Recipe
1/2 lb. lean ground beef (we used ground turkey)
1/3 – 1/2 cup mild salsa
1/2 tsp. chili powder
1/2 cup drained black beans
8 – 10 olives, cut and sliced
1/4 head shredded iceberg lettuce, washed
1 cup grated Cheddar Cheese
1/4 cup dairy sour cream
2 large handfuls of tortilla chips
In a large skillet on medium heat, brown meat, drain off any grease in designated container. Add salsa, chili powder, black beans and olives; mix well. Cook over low heat for 5 minutes or until thoroughly heated.
Assemble individual salads in any order as you choose by combining the tortilla chips,
meat/bean/olive mixture, shredded lettuce, , grated cheese and sour
cream. Toss lightly.