This taco recipe from Luby’s Culinary Services employs the management company’s Stealth Health philosophy. The company is “incorporating higher nutrition and lower or better fats in classic and innovate recipes without altering the high quality and flavor of the offering.” That is evidenced in this taco recipe with the puree of spinach and carrots.
2 cups ½-in. dice onions
1 cup ½-in. dice carrots
2 cups firmly packed spinach
3 cups canned diced tomatoes
1 tbsp. chopped garlic
1 ½ tbsp. kosher salt
¼ cup chili powder
2 ½ lb. ground beef (80/20)
Pan spray as needed
22 6-in. flour tortillas
11 oz. shredded cheddar
- In food processor, puree onions, carrots, spinach, tomatoes, garlic, salt and chili powder until smooth, about 3 to 4 minutes. Set aside.
- In stockpot, spray bottom of pot lightly with pan spray and add ground meat. Brown meat until fully cooked. Drain fat. Return to burner and add vegetable puree. Bring to a simmer and cook for 5 to 7 minutes to cook vegetables.
- Remove from pot and hold warm until service.
- On hot griddle, warm tortillas until hot and flexible. Place 2 ounces taco meat and ½ ounce shredded cheese on each tortilla.
Recipe by Luby’s Culinary Services.