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Taco Pie
2 3/4 oz. eq. meat/meat alternate, 3/4 oz. eq. whole grain, 1/4 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 18 pound(s) |
Onion Powder, #326 | 1 cup(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 1/2 cup(s) |
Water, Municipal, Mississippi | 1 quart(s) + 1 cup(s) |
Salsa, Mild, Bulk, #269 | 2 quart(s) |
Paste, Tomato, #10 Can, #266 | 5 1/4 quart(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) |
Tortilla, Soft Flour, Merchants, #61 | 80 tortilla(s) |
Cheese, American Process, Sliced, #39 | 4 pound(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press draining beef to remove excess fat, then continue cooking. |
2. | Sprinkle Southwest spice blend over cooked beef, and stir well. |
3. | Add 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, water, and 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 2 1/2" 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 1 1/2 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. 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 (5x5). Serve immediately or cover and place in warmer. |
13. | Portion 1 square per serving. Each portion provides 2 3/4 oz. eq. of meat/meat alternate, 3/4 oz. eq. of whole grain, and 1/4 cup of 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 or lower. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Taco Pie
| 1. |  Cutting tortillas in half | 2. |  Spreading 4 cups of the meat mixture over the tortillas |
| 3. |  Arranging tortillas for the middle layer | 4. |  One serving of Taco Pie |