MEASURE (FOR 100 SERVINGS)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
3 #10 can(s)
Onions, Frozen, Diced, #1610
1 cup(s) + 2/3 cup(s)
Paste, Tomato, #10 Can, #2825
3 cup(s) + 1/2 cup(s)
Water, Municipal, Mississippi
Chili Powder, #2703
1/4 cup(s) + 2 tablespoon(s)
Spice Blend MS, Southwest, No Salt, #2735
Pan Release Spray, Vegetable Oil, #2514
Cheese, Mozzarella, Shredded, #1307
3 pound(s) + 4 ounce(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
3 pound(s) + 4 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
2 pound(s) + 8 ounce(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
6 quart(s) + 2 cup(s), shredded
Taco Shell, Crunchy, WGR, #2140
Use either canned drained pinto beans or cooked dry pinto beans (see Production Notes for prepartion of dried beans). Puree beans to a smooth consistency.
Add onions, chili powder, tomato paste, water, and Southwest spice blend to pureed bean mixture. Blend well. Bring to boil. Reduce heat and simmer for 25 - 30 minutes. Stir periodically.
An alternate preparation method: Pour mixture into steamtable pan sprayed with pan release spray. Bake covered, at 350 degrees, until heated through, about 30 - 45 minutes.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. Shred lettuce thinly.
Blend cheeses and portion 1 ounce cheese in portion container. Combine tomatoes and lettuce and portion ¼ cup.
Heat shell for 3 -5 minutes. On serving line, fill each taco shell with #10 scoop (3/8 cup) bean mixture. With each taco, serve lettuce and tomato mixture and cheese.
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.
PREPARATION NOTES FOR DRIED BEANS:
Overnight method: Add 1¾ quarts cold water to every pound of dry beans. Cover. Let stand overnight in refrigerator.
Quick-soak method: Boil 1¾ quarts water for each pound of dry beans. Pour beans in and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
COOKING DRIED BEANS:
Once the beans have been soaked, add ½ teaspoon salt for every pound of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately or,
CCP: Hold for hot service at 135 degrees F.
Or, chill for later use. If chilling:
CCP: Cool to 70 degrees F within 2 hours and to 41 degrees F within an additional 4 hours.
1 pound dry beans = about 2½ cups dry or 6¼ cups cooked beans.
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 Meal" provides seasoning and serving ideas for entrées.
Pureed beans to a smooth consistency with paste added.
Onions, chili powder, tomato paste, water, and Southwest spice blended into pureed bean mixture
1 serving of Bean Taco
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