Layered Taco Cup

Ingredients

Beans, refried, low sodium#10 can1 each
Bean blend seasoning1 tablespoon
Tomatoes, fresh(3 pounds, 4 ounces)3.25 pounds
Lettuce, romaine9 ounces
Sour cream3 cups
Salsa, low sodium3 cups
Cheese, cheddar, yellow, reduced fat, shredded12 ounces
Tortilla chips, WGR3 pounds

Instructions

  1. Open can of refried beans.
  2. Transfer 1 no. 10 can of beans to a 4-inch pan or large container.
  3. Add Bean Blend seasoning to beans. Stir well to combine. Place in refrigerator until ready to use. 
  4. Rinse tomatoes under running water. Using a tomato scoop, remove the core. Dice into ½” pieces.
  5. Weigh lettuce. For head lettuce, remove the stem end of the romaine head using a chef’s knife. Make lengthwise cuts, then turn head ¼ turn and cut across to make 1 to 2-inch dices. Note: 13 oz. equals approximately 9 oz. chopped romaine. Purchased, precut, prewashed romaine does not require rinsing.
  6. Rinse cut romaine under running water and drain well. (Recommend commercial salad spinner).
  7. Layer ingredients evenly in a 12 oz. clear cup in the following order:½ cup refried beans (no. 8 disher)2 Tbsp. sour cream (no. 30 disher)2 Tbsp. salsa (no. 30 disher).5 ounce shredded cheese (1 oz. spoodle)¼ cup romaine lettuce (no. 16 disher)¼ cup diced tomatoes (no. 16 disher)
  8. Serve with 2 oz. tortilla chips. 

Recipe Notes

CCP: Hold at 41˚F or below.

Serving size: 1 each