| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 3 2/3 | lb | TACO SAUCE, PREPARED |
| 11 | lb | BEEF GROUND FZ |
| 6 | lb | CHEESE CHEDDER |
| 3 1/2 | lb | SOUR CREAM 12 OZ |
| 1 | T | GARLIC DEHY GRA |
| 5 | lb | TOMATOES FRESH |
| 6 | lb | LETTUCE FRESH |
| 1 1/2 | lb | ONIONS DRY |
| 100 | TACO SHELL | |
| 4 1/2 | oz | FLOUR GEN PURPOSE 10LB |
| 14 1/8 | lb | BEANS REFRIED 15 TO 18 OZ |
| 1 | T | PEPPER RED GROUND |
| 1 1/2 | oz | CHILI POWDER |
| 1 | oz | SALT TABLE 5LB |
| 1 | CUP SHREDDED LETTUCE. 2 TBSP, 1-NO. 30 SCOOP CHOPPED | |
| TBSP TACO SAUCE | ||
| TBSP SOUR CREAM |
INSTRUCTIONS
1 T PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN PREPARE 1/2 RECIPE TACO FILLING (RECIPE NO. L-34). SET ASIDE FOR USE IN STEP 6. PREPARE 1/2 RECIPE TACO SAUCE (RECIPE NO. O-25). SET ASIDE FOR USE IN STEP 6. WASH, TRIM AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M-G-1. SET ASIDE FOR USE IN STEP 6. FRY EACH TORTILLA 1 1/2 MINUTES. DRAIN ON ABSORBENT PAPER. DO NOT FOLD. SET ASIDE FOR USE IN STEP 6. HEAT BEANS IN STEAM JACKETED KETTLE OR STOCK POT. FOLLOW ASSEMBLY INSTRUCTIONS. SERVE IMMEDIATELY. ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS: ONE TOSTADA SHELL. 1/4 CUP (1-NO. 16 SCOOP) REFRIED BEANS, SPREAD EVENLY. 1/4 CUP (1-NO. 16 SCOOP) SHREDDED CHEESE. 1/4 CUP (1-NO. 16 SCOOP) TACO FILLING, SPREAD EVENLY. TOMATOES. 2 TSP CHOPPED ONIONS (OPTIONAL) : 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, 1/2 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 1/2 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 8.3mg
Sodium: 561.8mg
Potassium: 339mg
Carbohydrates: 14.8g
Fiber: 4.3g
Sugar: 3.2g
Protein: 4.6g