A traditional taco dish made simple and filling by adding Lawry's® Mexican Rice.
Ingredients
- Taco Filling
- 20 cups pulled pork (USDA Commodity), 10 pounds
- 4 cups pineapple canned, chunks and juice, 2.5 pounds
- 1 cup Mexican Seasoning, Salt Free
- 1/4 cup (2 fluid ounces) lime juice
- 1/4 cup brown sugar, 1.5 ounces
- Taco Build
- 100 each whole grain flour tortillas 6-inch
- 12 1/2 cups rice prepared using Mexican Rice Seasoning Mix, 5.5 pounds
- 25 1/2 cups lettuce, shredded, 3.25 pounds
- 6 1/4 cups (1.5 quarts) salsa low sodium
- 6 1/4 cups grilled corn prepared, 1.75 pounds
Nutrition Information
(per serving)
A traditional taco dish made simple and filling by adding Lawry's® Mexican Rice.
Key products
Instructions
Prep
- Set oven to 375°F. In a 4-inch full hotel pan, combine the pork, seasoning, lime juice, brown sugar, pineapple chunks and juice and mix until ingredients are evenly distributed.
- Cover and bake for 20-25 minutes until most of the liquid is absorbed and an internal temperature of 165°F has been reached. Hold hot for service.
Service
- For each taco shell, fill with 1/4 cup of rice and 1/4 cup of pork filling. Top with 1/4 cup lettuce, 1 tablespoon salsa and 1 tablespoon of corn.
