Beef and bean tostadas

Yield: 100 Servings

Measure Ingredient
3⅔ pounds TACO SAUCE; PREPARED
11 pounds BEEF GROUND FZ
6 pounds CHEESE CHEDDER
3½ pounds SOUR CREAM 12 OZ
1 tablespoon GARLIC DEHY GRA
5 pounds TOMATOES FRESH
6 pounds LETTUCE FRESH
1½ pounds ONIONS DRY
100 TACO SHELL
4½ ounce FLOUR GEN PURPOSE 10LB
14⅛ pounds BEANS REFRIED 15 TO 18 OZ
1 tablespoon PEPPER RED GROUND
1½ ounce CHILI POWDER
1 ounce SALT TABLE 5LB

1 tb -

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PREPARE ½ RECIPE TACO FILLING (RECIPE NO. L-34). SET ASIDE FOR USE IN

STEP 6.

2. PREPARE ½ RECIPE TACO SAUCE (RECIPE NO. O-25). SET ASIDE FOR USE IN STEP 6.

3. WASH, TRIM AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M-G-1. SET ASIDE FOR USE IN STEP 6.

4. FRY EACH TORTILLA 1½ MINUTES. DRAIN ON ABSORBENT PAPER. DO NOT FOLD.

SET ASIDE FOR USE IN STEP 6.

5. HEAT BEANS IN STEAM JACKETED KETTLE OR STOCK POT.

6. FOLLOW ASSEMBLY INSTRUCTIONS.

7. SERVE IMMEDIATELY.

ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS: 1. ONE TOSTADA SHELL.

2. ¼ CUP (1-NO. 16 SCOOP) REFRIED BEANS, SPREAD EVENLY.

3. ¼ CUP (1-NO. 16 SCOOP) SHREDDED CHEESE.

4. ¼ CUP (1-NO. 16 SCOOP) TACO FILLING, SPREAD EVENLY.

5. ¼ CUP SHREDDED LETTUCE.

6. 2 TBSP (1-NO. 30 SCOOP) CHOPPED TOMATOES.

7. 2 TSP CHOPPED ONIONS (OPTIONAL) 8. 1 TBSP TACO SAUCE

9. 1 TBSP SOUR CREAM

:

NOTE: 1. IN STEP 2, 2-9 OZ BT PREPARED TACO SAUCE MAY BE USED.

2. IN STEP 3, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE; 5 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 5 LB FINELY CHOPPED TOMATOES; AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED

ONIONS.

3. IN STEP 4, OVEN METHOD: PLACE TORTILLAS IN ROWS, 4 BY 6 (5 PANS) ON SHEET PANS (18 BY 26'). BAKE IN 425F. OVEN 8-10 MINUTES OR UNTI CRISP OR IN 375F. CONVECTION OVEN 6 MINUTES.

4. IN STEP 4, TORTILLAS, CORN, THAWED MAY BE USED. DEEP FAT FRY 20 SECONDS. OVEN METHOD: PLACE TORTILLAS IN ROWS 3 BY 5 (7 PANS) ON SHEET PANS

(18 BY 26"). FOLLOW REMAINDER NOTE 3.

5. IN STEP 5, 14 LB 2 OZ (15-15-16 OZ CN) CANNED REFRIED BEANS MAY BE USED.

6. IN STEP 5, ½ RECIPE REFRIED BEANS (RECIPE NO. Q-75-1) MAY BE USED.

7. IN STEPS 1, 2, 3, AND 6, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF-SERVICE.

8. TOSTADOS MAY BE SERVED WITH ½ RECIPE GUACAMOLE (M-52). ADD 1 TBSP GUACAMOLE PRIOR TO SOUR CREAM IN ASSEMBLY OF TOSTADOS.

Recipe Number: L04600

SERVING SIZE: 1 TOSTADA

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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