Taco Pie With Beans USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Taco Pie With Beans consists of pinto beans combined with salsa, tomato purée, fresh bell peppers, brown rice, and spices, which are topped with cheese and then baked.
NSLP/SBP CREDITING INFORMATION
1 piece provides:
Legume as Meat Alternate: 1.25 oz equivalent meat alternate, ¼ cup vegetable, and 1.5 oz equivalent grains.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup additional vegetable, and 1.5 oz equivalent grains.
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Instructions
 

  • Boil water.
  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12′′ x 20′′ x 2½′′).
    For 50 servings, use 2 pan.
    For 100 servings, use 4 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 135 °F or higher.
  • Critical Control Point: Hold for hot service at 135 °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 50 servings, use 1 pan.
    For 100 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 135 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2” x 3¾”).

Nutrition INFORMATION

Taco Pie With Beans USDA Recipe for Schools
Amount Per Serving
 
1 piece
Calories
269
Total Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
6
mg
2
%
Sodium
 
420
mg
18
%
Total Carbohydrate
 
51
g
17
%
Dietary Fiber
 
8
g
33
%
Total Sugars
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin D
 
1
IU
7
%
Calcium
 
210
mg
21
%
Iron
 
5
mg
28
%
Potassium
 
416
mg
12
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature red onions: 1 lb
Red bell peppers: 1 lb 2 oz
100 Servings:
Mature red onions: 2 lb
Red bell peppers: 2 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
Mexican Seasoning Mix ¾ Cup (About 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ 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 BEANS
Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher.
OR
Chill for later use.
Critical Control Point:
Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry pinto beans = about 2 3/8 cups dry or 5¼ cups cooked beans.
Yield / Volume
50 Servings:
About 25 lb 10 oz
About 3 gal 3¼ cups/2 steam table pans (12′′ x 20′′ x 2½′′)
100 Servings:
About 51 lb 4 oz
About 6 gal 1 qt 2½ cups/4 steam table pans (12" x 20" x 2½′′)