Ingredients
| Canned pinto beans, drained or dry pinto beans, cooked(8 pounds, 7 ounces) | 8.438 pounds |
| Taco seasoning mix | 6 ounces |
| Water | 2½ cups |
| Canned salsa(2 pounds, 3 ounces) | 2.188 pounds |
| Canned tomato puree(2 pounds, 6 ounces) | 2.375 pounds |
| Water | 1 quart |
| Enriched flour tortillas, 8-inch(at least 1.5 oz each) | 40 each |
| Reduced-fat cheddar cheese, shredded | 2 pounds |
Instructions
- Drain beans, and mash.
- Sprinkle the taco seasoning mix over beans.
- Add water and allow to simmer for 15 minutes.
- In a bowl, combine salsa, tomato puree, and water.
- Cut tortillas in halves.
- Lightly coat steam table pans (12″ x 20″ x 2 1⁄2″) with pan release spray. For 50 servings, use 2 pans.
- AssemblyBottom layer: Place 16 half-tortillas in bottom of pan. Distribute 1 lb 8 oz (3 1⁄3 cups) of the bean mixture on top of tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the bean mixture. Sprinkle 6 oz (1 1⁄2 cups) shredded cheese over taco sauce.Middle layer: Place 12 half-tortillas on top of the taco sauce. Distribute 1 lb 8 oz (3 1⁄3 cups) of bean mixture on top of the tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the bean mixture. Sprinkle 6 oz (1 1⁄2 cups) shredded cheese over taco sauce.Top layer: Place 12 half-tortillas on top of the taco sauce. Divide the remaining bean mixture on top of the tortillas. Divide the remaining taco sauce over the bean mixture. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the taco sauce.
- Tightly cover pans.
- Bake:Conventional oven: 350° F for 30 minutesConvection oven: 325° F for 20 minutes
- Let pie rest for 5 minutes before portioning. Cut each pan 5 x 5 (25 pieces per pan).
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.CCP: Hold for hot service at 135° F or higher.
Special Tip:
SOAKING BEANS
Overnight method: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover
and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-soak method: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add
beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.
COOKING BEANSOnce the beans have been soaked, add 1⁄2 tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
CCP: Hold for hot service at 135° F.
OR
Chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.
1 lb dry pinto beans = about 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.