Taco Pie With Beans -
USDA Recipe for Child Care Centers
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Rice, brown, long grain, regular, dry, parboiled
- 7 oz *Onion, red, fresh, chopped
- 7 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (see Notes)
- - - Water
- 4 lb 3½ oz Pinto beans, canned, rinsed, drained
- OR OR
- 4 lb 3½ oz Beans, pinto, dry, cooked (see notes)
- 2⅔ oz Brown sugar
- 1 lb 3 oz Tomato purée, canned, no-salt-added
- 1 lb 1½ oz Salsa, canned, low-sodium
- - - Water
- 13½ oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 10 oz Cheddar cheese, low-fat, shredded
Measure
- 1 qt 1 cup Water
- 1 qt Rice, brown, long grain, regular, dry, parboiled
- 1⅓ cups 1 Tbsp *Onion, red, fresh, chopped
- 1⅓ cups *Bell pepper, red, fresh, chopped
- 1 Tbsp Chili powder
- 2¼ tsp Cumin, ground
- ¾ tsp Paprika, ground
- ¾ tsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see notes)
- 1¼ cups Water
- 2 qt 1⅓ cups 1⅓ tsp (about 1 No. 10 can) Pinto beans, canned, rinsed, drained
- - - OR
- 2 qt 1⅓ cups 1⅓ tsp Beans, pinto, dry, cooked (see Notes)
- ⅓ cup Brown sugar
- 2 cups 2 Tbsp 1 tsp (about ¼ No. 10 can) Tomato purée, canned, no-salt-added
- 2 cups 1 tsp (approx ¼ No. 10 can) Salsa, canned, low-sodium
- 2 cups Water
- 9 each Tortilla, flour whole-grain, 8" (1.5 oz each)
- 2½ cups Cheddar cheese, low-fat, shredded
50 Servings
Weight
- - - Water
- 3 lb 2 oz Rice, brown, long grain, regular, dry, parboiled
- 14 oz *Onion, red, fresh, chopped
- 14 oz *Bell pepper, red, fresh, chopped
- - - Chili powder
- - - Cumin, ground
- - - Paprika, ground
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- - - Water
- 8 lb 7 oz Pinto beans, canned, rinsed, drained
- - - OR
- 8 lb 7 oz Beans, pinto, dry, cooked (see Notes)
- 5⅓ oz Brown sugar
- 2 lb 6 oz Tomato purée, canned, no-salt-added
- 2 lb 3 oz Salsa, canned, low-sodium
- - - Water
- 1 lb 11 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 lb 4 oz Cheddar cheese, low-fat, shredded
Measure
- 2 qt 2 cups Water
- 2 qt Rice, brown, long grain, regular, dry, parboiled
- 2⅔ cups 2 Tbsp *Onion, red, fresh, chopped
- 2⅔ cups *Bell pepper, red, fresh, chopped
- 2 Tbsp Chili powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika, ground
- 1½ tsp Onion powder
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2½ cups Water
- 1 gal 2⅔ cups 2⅔ tsp (about 2 No. 10 cans) Pinto beans, canned, rinsed, drained
- - - OR
- 1 gal 2⅔ cups 2⅔ tsp Beans, pinto, dry, cooked (see Notes)
- ⅔ cup Brown sugar
- 1 qt ¼ cup 2 tsp (about ½ No. 10 can) Tomato purée, canned, no-salt-added
- 1 qt 2 tsp (approx. ½ No. 10 can) Salsa, canned, low-sodium
- 1 qt Water
- 18 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
- 1 qt 1 cup Cheddar cheese, low-fat, shredded
Instructions
- Boil water.
- Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12′′ x 20′′ x 2½′′).For 25 servings, use 1 pan.For 50 servings, use 2 pans.
- Pour boiling water (1 qt 1 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
- Bake: Conventional oven: 350 °F for 40 minutes.Convection oven: 325 °F for 40 minutes.Steamer: 5 lb pressure for 25 minutes.
- Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
- Critical Control Point: Heat to 140 °F or higher.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Set aside for step 11.
- Add onions, peppers, chili powder, cumin, paprika, onion powder, 1 Tbsp ancho chili powder, and water to a large stock pot. Heat uncovered over medium–high heat for 2–3 minutes, stirring occasionally. Set remaining ancho chili powder aside for step 13.
- Recommended to cook vegetable mixture in batches of 25. Set aside for step 12.
- Pour 1 qt 2 cups (about 2 lb) cooked rice into a food processor on medium speed for 2–3 minutes or until rice has a smooth consistency. DO NOT OVERMIX. Set remaining rice aside for step 12.
- Pour onion mixture, pureed rice, remaining rice, and beans into a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 5–6 minutes. DO NOT OVERMIX. Set aside for step 14.
- Combine remaining ancho chili powder, sugar, tomato purée, salsa, and water in a large bowl. Set aside for step 16.
- Pour 1 gal (about 7 lb 11 oz) rice and bean mixture into a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray. Press surface firmly until flat and even.For 25 servings, use 1 pan.For 50 servings, use 2 pans.
- For each pan, cut 9 tortillas in half. Place the straight edge of the tortillas around the sides of pan and overlap the remaining tortilla halves to cover the top of the rice and bean mixture.
- Over each pan, pour 1 qt 2 cups (about 2 lb 13 oz) tomato mixture on top of tortillas. Spread evenly.
- Sprinkle 2½ cups (about 10 oz) cheese over each pan.
- Bake:Conventional oven: 350 °F for 30 minutes.Convection oven: 325 °F for 20 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2” x 3¾”).
Nutrition INFORMATION
USDA Recipe for Child Care Centers