Source: MRS 2018
MRS: 184 — Beef (100s)

Taco Pie - Merch

Meal Component Contribution:
2¾ oz. eq. meat/meat alternate, ¾ oz. eq. enriched grain, ¼ cup red/orange vegetable
Number of Portions: 100  Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
18 pound(s)
Onion Powder, #2714
1 cup(s)
Spice Blend MS, Southwest, No Salt, #2735
2 1/2 cup(s), (divided 1 1/2 cups and 1 cup)
Water, Municipal, Mississippi
3 quart(s) + 1 cup(s), (divided: 1 quart + 1 cup and 2 quarts)
Salsa, Bulk, #2823
2 quart(s)
Paste, Tomato, #10 Can, #2825
5 1/4 quart(s)
Tortilla, Soft Flour, 6”, #1221
80 tortilla(s)
Cheese, American, Grated/Shredded, #1307
4 pound(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
DIRECTIONS

1.

Brown ground beef and drain. Press draining beef to remove excess fat, then continue cooking.

2.

Sprinkle 1½ cups of Southwest Spice Blend over cooked beef, and stir well.

3.

Add 1 quart + 1 cup of water and allow to simmer for 15 minutes.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

In a bowl, combine salsa, tomato paste, 2 quarts water, and 1 cup of Southwest Spice Blend.

5.

Cut tortillas in half.

6.

Spray bottom of pan with pan release spray.

7.

Line bottom of a 12" x 20" x 2½" steamtable pan with 16 half-tortillas to form the bottom of the pie.

8.

On top of the tortillas, spread 4 cups of the meat mixture. Next spread 2 cups of the salsa mixture over the meat mixture and sprinkle 1½ cups of the grated cheese over the salsa mixture.

9.

For the middle layer, lay 12 half-tortillas on top of the cheese. Repeat the process listed in step 8.

10.

For the top layer, lay 12 half-tortillas on top of the taco sauce. Spread 2 cups of the salsa mixture on top. Sprinkle 1 cup of grated cheese evenly over the salsa mixture.

11.

To bake:

Conventional oven: 350 degrees F, 30 minutes, covered.
Convection oven: 325 degrees F, 20 minutes, covered.
Combi oven: 325 degrees F, 20 minutes, covered.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

12.

Let pie rest for 5 minutes before portioning. Cut each pan into 25 pieces (5 x 5). Serve immediately or cover and place in warmer.

13.

Portion 1 square per serving. Each portion provides 2¾ oz. eq. meat/meat alternate, ¾ oz. eq. enriched grain, ¼ cup red/orange vegetable.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Miscellaneous Notes

100 servings: 4 full-size steamtable pans

Nutrients Per Serving
Calories
351
Carbohydrates
25.21 g
Dietary Fiber
3.44 g
Protein
19.10 g
Sodium
985.00 mg
Total Fat
19.71 g
Sat. Fat
9.28 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Taco Pie - Merchants
1.

Cut tortillas in half.

2.

Layer of tortillas, meat mixture, and salsa mixture sprinkled with cheese

3.

Starting the next layer with tortillas cut in half

4.

1 serving of Taco Pie