Taco Salad Lab {Safety, Sanitation and Work Plan}

IMG_0002Run 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.

IMG_0004Look at this team go!

IMG_0007They knew to start the meat first because it takes the longest to prepare.

IMG_0003Tae is posing for his foodie picture.

IMG_0001Demarius looks kind of cute in the half apron ūüėČ


IMG_0010Way to read the recipe and work plan, Kayon’s group. Jaylen arrived just in the nick of time for today’s lab. Welcome, Jaylen to our group.IMG_0014

I love teamwork.

IMG_0011Yarah is adding her special touch to her salad.

IMG_0012And the iron chefs made an outstanding taco bowl.

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.




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