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.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Taco-Pie-with-Beans.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

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 can) 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, whole-grain, 8" (1.5 oz each)
    • 1 qt 1 cup Cheddar cheese, low-fat, shredded

    100 Servings

      Weight ups

      • - - Water
      • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
      • 1 lb 12 oz *Onion, red, fresh, chopped
      • 1 lb 12 oz *Bell pepper, red, fresh, chopped
      • - - Chili powder
      • - - Cumin, ground
      • - - Paprika, ground
      • - - Onion powder
      • 2⅔ oz Ancho chili powder
      • - - OR
      • 2⅔ oz Mexican seasoning mix (see Notes)
      • - - Water
      • 16 lb 14 oz Pinto beans, canned, rinsed, drained
      • - - OR
      • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
      • 10⅔ oz Brown sugar
      • 4 lb 12 oz Tomato purée, canned, no-salt-added
      • 4 lb 6 oz Salsa, canned, low-sodium
      • - - Water
      • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
      • 2 lb 8 oz Cheddar cheese, low-fat, shredded

      Measure

      • 1 gal 1 qt Water
      • 1 gal Rice, brown, long grain, regular, dry, parboiled
      • 1 qt 1½ cups *Onion, red, fresh, chopped
      • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
      • ¼ cup Chili powder
      • 3 Tbsp Cumin, ground
      • 1 Tbsp Paprika, ground
      • 1 Tbsp Onion powder
      • ½ cup Ancho chili powder
      • - - OR
      • ½ cup Mexican seasoning mix (see Notes)
      • 1 qt 1 cup Water
      • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
      • - - OR
      • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
      • 1⅓ cups Brown sugar
      • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
      • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
      • 2 qt Water
      • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
      • 2 qt 2 cups Cheddar cheese, low-fat, shredded

      Quantity
       

      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 can) 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, whole-grain, 8" (1.5 oz each)
        • 1 qt 1 cup Cheddar cheese, low-fat, shredded

        100 Servings

          Weight ups

          • - - Water
          • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
          • 1 lb 12 oz *Onion, red, fresh, chopped
          • 1 lb 12 oz *Bell pepper, red, fresh, chopped
          • - - Chili powder
          • - - Cumin, ground
          • - - Paprika, ground
          • - - Onion powder
          • 2⅔ oz Ancho chili powder
          • - - OR
          • 2⅔ oz Mexican seasoning mix (see Notes)
          • - - Water
          • 16 lb 14 oz Pinto beans, canned, rinsed, drained
          • - - OR
          • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
          • 10⅔ oz Brown sugar
          • 4 lb 12 oz Tomato purée, canned, no-salt-added
          • 4 lb 6 oz Salsa, canned, low-sodium
          • - - Water
          • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
          • 2 lb 8 oz Cheddar cheese, low-fat, shredded

          Measure

          • 1 gal 1 qt Water
          • 1 gal Rice, brown, long grain, regular, dry, parboiled
          • 1 qt 1½ cups *Onion, red, fresh, chopped
          • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
          • ¼ cup Chili powder
          • 3 Tbsp Cumin, ground
          • 1 Tbsp Paprika, ground
          • 1 Tbsp Onion powder
          • ½ cup Ancho chili powder
          • - - OR
          • ½ cup Mexican seasoning mix (see Notes)
          • 1 qt 1 cup Water
          • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
          • - - OR
          • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
          • 1⅓ cups Brown sugar
          • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
          • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
          • 2 qt Water
          • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
          • 2 qt 2 cups Cheddar cheese, low-fat, shredded

          Ingredients
           

          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 can) 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, whole-grain, 8" (1.5 oz each)
            • 1 qt 1 cup Cheddar cheese, low-fat, shredded

            100 Servings

              Weight ups

              • - - Water
              • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
              • 1 lb 12 oz *Onion, red, fresh, chopped
              • 1 lb 12 oz *Bell pepper, red, fresh, chopped
              • - - Chili powder
              • - - Cumin, ground
              • - - Paprika, ground
              • - - Onion powder
              • 2⅔ oz Ancho chili powder
              • - - OR
              • 2⅔ oz Mexican seasoning mix (see Notes)
              • - - Water
              • 16 lb 14 oz Pinto beans, canned, rinsed, drained
              • - - OR
              • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
              • 10⅔ oz Brown sugar
              • 4 lb 12 oz Tomato purée, canned, no-salt-added
              • 4 lb 6 oz Salsa, canned, low-sodium
              • - - Water
              • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
              • 2 lb 8 oz Cheddar cheese, low-fat, shredded

              Measure

              • 1 gal 1 qt Water
              • 1 gal Rice, brown, long grain, regular, dry, parboiled
              • 1 qt 1½ cups *Onion, red, fresh, chopped
              • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
              • ¼ cup Chili powder
              • 3 Tbsp Cumin, ground
              • 1 Tbsp Paprika, ground
              • 1 Tbsp Onion powder
              • ½ cup Ancho chili powder
              • - - OR
              • ½ cup Mexican seasoning mix (see Notes)
              • 1 qt 1 cup Water
              • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
              • - - OR
              • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
              • 1⅓ cups Brown sugar
              • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
              • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
              • 2 qt Water
              • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
              • 2 qt 2 cups Cheddar cheese, low-fat, shredded

              Quantity
               

              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 can) 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, whole-grain, 8" (1.5 oz each)
                • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                100 Servings

                  Weight ups

                  • - - Water
                  • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                  • 1 lb 12 oz *Onion, red, fresh, chopped
                  • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                  • - - Chili powder
                  • - - Cumin, ground
                  • - - Paprika, ground
                  • - - Onion powder
                  • 2⅔ oz Ancho chili powder
                  • - - OR
                  • 2⅔ oz Mexican seasoning mix (see Notes)
                  • - - Water
                  • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                  • - - OR
                  • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                  • 10⅔ oz Brown sugar
                  • 4 lb 12 oz Tomato purée, canned, no-salt-added
                  • 4 lb 6 oz Salsa, canned, low-sodium
                  • - - Water
                  • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                  • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                  Measure

                  • 1 gal 1 qt Water
                  • 1 gal Rice, brown, long grain, regular, dry, parboiled
                  • 1 qt 1½ cups *Onion, red, fresh, chopped
                  • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                  • ¼ cup Chili powder
                  • 3 Tbsp Cumin, ground
                  • 1 Tbsp Paprika, ground
                  • 1 Tbsp Onion powder
                  • ½ cup Ancho chili powder
                  • - - OR
                  • ½ cup Mexican seasoning mix (see Notes)
                  • 1 qt 1 cup Water
                  • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                  • - - OR
                  • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                  • 1⅓ cups Brown sugar
                  • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                  • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                  • 2 qt Water
                  • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                  • 2 qt 2 cups Cheddar cheese, low-fat, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  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 can) 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, whole-grain, 8" (1.5 oz each)
                    • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                    100 Servings

                      Weight ups

                      • - - Water
                      • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                      • 1 lb 12 oz *Onion, red, fresh, chopped
                      • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                      • - - Chili powder
                      • - - Cumin, ground
                      • - - Paprika, ground
                      • - - Onion powder
                      • 2⅔ oz Ancho chili powder
                      • - - OR
                      • 2⅔ oz Mexican seasoning mix (see Notes)
                      • - - Water
                      • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                      • - - OR
                      • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                      • 10⅔ oz Brown sugar
                      • 4 lb 12 oz Tomato purée, canned, no-salt-added
                      • 4 lb 6 oz Salsa, canned, low-sodium
                      • - - Water
                      • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                      • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                      Measure

                      • 1 gal 1 qt Water
                      • 1 gal Rice, brown, long grain, regular, dry, parboiled
                      • 1 qt 1½ cups *Onion, red, fresh, chopped
                      • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                      • ¼ cup Chili powder
                      • 3 Tbsp Cumin, ground
                      • 1 Tbsp Paprika, ground
                      • 1 Tbsp Onion powder
                      • ½ cup Ancho chili powder
                      • - - OR
                      • ½ cup Mexican seasoning mix (see Notes)
                      • 1 qt 1 cup Water
                      • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                      • - - OR
                      • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                      • 1⅓ cups Brown sugar
                      • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                      • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                      • 2 qt Water
                      • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                      • 2 qt 2 cups Cheddar cheese, low-fat, shredded

                      Quantity
                       

                      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 can) 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, whole-grain, 8" (1.5 oz each)
                        • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                        100 Servings

                          Weight ups

                          • - - Water
                          • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                          • 1 lb 12 oz *Onion, red, fresh, chopped
                          • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                          • - - Chili powder
                          • - - Cumin, ground
                          • - - Paprika, ground
                          • - - Onion powder
                          • 2⅔ oz Ancho chili powder
                          • - - OR
                          • 2⅔ oz Mexican seasoning mix (see Notes)
                          • - - Water
                          • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                          • - - OR
                          • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                          • 10⅔ oz Brown sugar
                          • 4 lb 12 oz Tomato purée, canned, no-salt-added
                          • 4 lb 6 oz Salsa, canned, low-sodium
                          • - - Water
                          • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                          • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                          Measure

                          • 1 gal 1 qt Water
                          • 1 gal Rice, brown, long grain, regular, dry, parboiled
                          • 1 qt 1½ cups *Onion, red, fresh, chopped
                          • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                          • ¼ cup Chili powder
                          • 3 Tbsp Cumin, ground
                          • 1 Tbsp Paprika, ground
                          • 1 Tbsp Onion powder
                          • ½ cup Ancho chili powder
                          • - - OR
                          • ½ cup Mexican seasoning mix (see Notes)
                          • 1 qt 1 cup Water
                          • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                          • - - OR
                          • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                          • 1⅓ cups Brown sugar
                          • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                          • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                          • 2 qt Water
                          • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                          • 2 qt 2 cups Cheddar cheese, low-fat, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          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 can) 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, whole-grain, 8" (1.5 oz each)
                            • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                            100 Servings

                              Weight ups

                              • - - Water
                              • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                              • 1 lb 12 oz *Onion, red, fresh, chopped
                              • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                              • - - Chili powder
                              • - - Cumin, ground
                              • - - Paprika, ground
                              • - - Onion powder
                              • 2⅔ oz Ancho chili powder
                              • - - OR
                              • 2⅔ oz Mexican seasoning mix (see Notes)
                              • - - Water
                              • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                              • - - OR
                              • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                              • 10⅔ oz Brown sugar
                              • 4 lb 12 oz Tomato purée, canned, no-salt-added
                              • 4 lb 6 oz Salsa, canned, low-sodium
                              • - - Water
                              • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                              • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                              Measure

                              • 1 gal 1 qt Water
                              • 1 gal Rice, brown, long grain, regular, dry, parboiled
                              • 1 qt 1½ cups *Onion, red, fresh, chopped
                              • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                              • ¼ cup Chili powder
                              • 3 Tbsp Cumin, ground
                              • 1 Tbsp Paprika, ground
                              • 1 Tbsp Onion powder
                              • ½ cup Ancho chili powder
                              • - - OR
                              • ½ cup Mexican seasoning mix (see Notes)
                              • 1 qt 1 cup Water
                              • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                              • - - OR
                              • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                              • 1⅓ cups Brown sugar
                              • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                              • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                              • 2 qt Water
                              • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                              • 2 qt 2 cups Cheddar cheese, low-fat, shredded

                              Quantity
                               

                              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 can) 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, whole-grain, 8" (1.5 oz each)
                                • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                                100 Servings

                                  Weight ups

                                  • - - Water
                                  • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                                  • 1 lb 12 oz *Onion, red, fresh, chopped
                                  • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                                  • - - Chili powder
                                  • - - Cumin, ground
                                  • - - Paprika, ground
                                  • - - Onion powder
                                  • 2⅔ oz Ancho chili powder
                                  • - - OR
                                  • 2⅔ oz Mexican seasoning mix (see Notes)
                                  • - - Water
                                  • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                                  • - - OR
                                  • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                                  • 10⅔ oz Brown sugar
                                  • 4 lb 12 oz Tomato purée, canned, no-salt-added
                                  • 4 lb 6 oz Salsa, canned, low-sodium
                                  • - - Water
                                  • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                                  • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                                  Measure

                                  • 1 gal 1 qt Water
                                  • 1 gal Rice, brown, long grain, regular, dry, parboiled
                                  • 1 qt 1½ cups *Onion, red, fresh, chopped
                                  • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                                  • ¼ cup Chili powder
                                  • 3 Tbsp Cumin, ground
                                  • 1 Tbsp Paprika, ground
                                  • 1 Tbsp Onion powder
                                  • ½ cup Ancho chili powder
                                  • - - OR
                                  • ½ cup Mexican seasoning mix (see Notes)
                                  • 1 qt 1 cup Water
                                  • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                                  • - - OR
                                  • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                                  • 1⅓ cups Brown sugar
                                  • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                                  • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                                  • 2 qt Water
                                  • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                                  • 2 qt 2 cups Cheddar cheese, low-fat, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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 can) 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, whole-grain, 8" (1.5 oz each)
                                    • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                                    100 Servings

                                      Weight ups

                                      • - - Water
                                      • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                                      • 1 lb 12 oz *Onion, red, fresh, chopped
                                      • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                                      • - - Chili powder
                                      • - - Cumin, ground
                                      • - - Paprika, ground
                                      • - - Onion powder
                                      • 2⅔ oz Ancho chili powder
                                      • - - OR
                                      • 2⅔ oz Mexican seasoning mix (see Notes)
                                      • - - Water
                                      • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                                      • - - OR
                                      • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                                      • 10⅔ oz Brown sugar
                                      • 4 lb 12 oz Tomato purée, canned, no-salt-added
                                      • 4 lb 6 oz Salsa, canned, low-sodium
                                      • - - Water
                                      • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                                      • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                                      Measure

                                      • 1 gal 1 qt Water
                                      • 1 gal Rice, brown, long grain, regular, dry, parboiled
                                      • 1 qt 1½ cups *Onion, red, fresh, chopped
                                      • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                                      • ¼ cup Chili powder
                                      • 3 Tbsp Cumin, ground
                                      • 1 Tbsp Paprika, ground
                                      • 1 Tbsp Onion powder
                                      • ½ cup Ancho chili powder
                                      • - - OR
                                      • ½ cup Mexican seasoning mix (see Notes)
                                      • 1 qt 1 cup Water
                                      • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                                      • - - OR
                                      • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                                      • 1⅓ cups Brown sugar
                                      • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                                      • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                                      • 2 qt Water
                                      • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                                      • 2 qt 2 cups Cheddar cheese, low-fat, shredded

                                      Quantity
                                       

                                      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 can) 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, whole-grain, 8" (1.5 oz each)
                                        • 1 qt 1 cup Cheddar cheese, low-fat, shredded

                                        100 Servings

                                          Weight ups

                                          • - - Water
                                          • 6 lb 4 oz Rice, brown, long grain, regular, dry, parboiled
                                          • 1 lb 12 oz *Onion, red, fresh, chopped
                                          • 1 lb 12 oz *Bell pepper, red, fresh, chopped
                                          • - - Chili powder
                                          • - - Cumin, ground
                                          • - - Paprika, ground
                                          • - - Onion powder
                                          • 2⅔ oz Ancho chili powder
                                          • - - OR
                                          • 2⅔ oz Mexican seasoning mix (see Notes)
                                          • - - Water
                                          • 16 lb 14 oz Pinto beans, canned, rinsed, drained
                                          • - - OR
                                          • 16 lb 14 oz Beans, pinto, dry, cooked (see Notes)
                                          • 10⅔ oz Brown sugar
                                          • 4 lb 12 oz Tomato purée, canned, no-salt-added
                                          • 4 lb 6 oz Salsa, canned, low-sodium
                                          • - - Water
                                          • 3 lb 6 oz Tortilla, flour, whole-grain, 8" (1.5 oz each)
                                          • 2 lb 8 oz Cheddar cheese, low-fat, shredded

                                          Measure

                                          • 1 gal 1 qt Water
                                          • 1 gal Rice, brown, long grain, regular, dry, parboiled
                                          • 1 qt 1½ cups *Onion, red, fresh, chopped
                                          • 1 qt 1⅓ cups *Bell pepper, red, fresh, chopped
                                          • ¼ cup Chili powder
                                          • 3 Tbsp Cumin, ground
                                          • 1 Tbsp Paprika, ground
                                          • 1 Tbsp Onion powder
                                          • ½ cup Ancho chili powder
                                          • - - OR
                                          • ½ cup Mexican seasoning mix (see Notes)
                                          • 1 qt 1 cup Water
                                          • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp (about 4 No. 10 cans) Pinto beans, canned, rinsed, drained
                                          • - - OR
                                          • 3 gal 1⅓ cups 1 Tbsp 2⅓ tsp Beans, pinto, dry, cooked (see Notes)
                                          • 1⅓ cups Brown sugar
                                          • 2 qt ½ cup 1 Tbsp 2 tsp (about 1 No. 10 can) Tomato purée, canned, no-salt-added
                                          • 2 qt 1 Tbsp 1 tsp (approx. 1 No. 10 can) Salsa, canned, low-sodium
                                          • 2 qt Water
                                          • 36 each Tortilla, flour, whole-grain, 8" (1.5 oz each)
                                          • 2 qt 2 cups Cheddar cheese, low-fat, shredded
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Taco Pie With Beans USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 269 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 2g13%
                                          Cholesterol 6mg2%
                                          Sodium 420mg18%
                                          Potassium 416mg12%
                                          Total Carbohydrate 51g17%
                                          Dietary Fiber 8g33%
                                          Total Sugars 6g7%
                                          Protein 12g24%
                                          Vitamin D 1IU7%
                                          Calcium 210mg21%
                                          Iron 5mg28%
                                          *
                                          *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′′)