Beef And Bean Tostadas
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Beef And Bean Tostadas
  Beef    Beans  
Last updated 6/12/2012 1:07:51 AM. Recipe ID 34066. Report a problem with this recipe.
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      Title: Beef and bean tostadas
 Categories: 
      Yield: 100 Servings
 
  3 2/3 lb TACO SAUCE; PREPARED
      1 tb -
     11 lb BEEF GROUND FZ
      6 lb CHEESE CHEDDER
  3 1/2 lb SOUR CREAM 12 OZ
      1 tb GARLIC DEHY GRA
      5 lb TOMATOES FRESH
      6 lb LETTUCE FRESH
  1 1/2 lb ONIONS DRY
    100    TACO SHELL
  4 1/2 oz FLOUR GEN PURPOSE 10LB
 14 1/8 lb BEANS REFRIED 15 TO 18 OZ
      1 tb PEPPER RED GROUND
  1 1/2 oz CHILI POWDER
      1 oz SALT TABLE 5LB
 
  PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  375 F.
  OVEN
  
  1.  PREPARE 1/2 RECIPE TACO FILLING (RECIPE NO. L-34).  SET ASIDE FOR
  USE IN STEP 6.
  
  2.  PREPARE 1/2 RECIPE TACO SAUCE (RECIPE NO. O-25).  SET ASIDE FOR
  USE IN STEP 6.
  
  3.  WASH, TRIM AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO.
  M-G-1.  SET ASIDE FOR USE IN STEP 6.
  
  4.  FRY EACH TORTILLA 1 1/2 MINUTES.  DRAIN ON ABSORBENT PAPER.  DO
  NOT FOLD. SET ASIDE FOR USE IN STEP 6.
  
  5.  HEAT BEANS IN STEAM JACKETED KETTLE OR STOCK POT.
  
  6.  FOLLOW ASSEMBLY INSTRUCTIONS.
  
  7.  SERVE IMMEDIATELY. ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS
  FOLLOWS:
  
  1.  ONE TOSTADA SHELL.
  
  2.  1/4 CUP (1-NO. 16 SCOOP) REFRIED BEANS, SPREAD EVENLY.
  
  3.  1/4 CUP (1-NO. 16 SCOOP) SHREDDED CHEESE.
  
  4.  1/4 CUP (1-NO. 16 SCOOP) TACO FILLING, SPREAD EVENLY.
  
  5.  1/4 CUP SHREDDED LETTUCE.
  
  6.  2 TBSP (1-NO. 30 SCOOP) CHOPPED TOMATOES.
  
  7.  2 TSP CHOPPED ONIONS (OPTIONAL)
  
  8.  1 TBSP TACO SAUCE
  
  9.  1 TBSP SOUR CREAM
  :
  
  NOTE:  1.  IN STEP 2, 2-9 OZ BT PREPARED TACO SAUCE MAY BE USED.
  
  2.  IN STEP 3, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY
  SHREDDED LETTUCE; 5 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 5 LB
  FINELY CHOPPED TOMATOES; AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1
  LB 8 OZ CHOPPED ONIONS.
  
  3.  IN STEP 4, OVEN METHOD:  PLACE TORTILLAS IN ROWS, 4 BY 6 (5 PANS)
  ON SHEET PANS (18 BY 26'). BAKE IN 425F. OVEN 8-10 MINUTES OR UNTI
  CRISP OR IN 375F. CONVECTION OVEN 6 MINUTES.
  
  4.  IN STEP 4, TORTILLAS, CORN, THAWED MAY BE USED.  DEEP FAT FRY 20
  SECONDS.  OVEN METHOD:  PLACE TORTILLAS IN ROWS 3 BY 5 (7 PANS) ON
  SHEET PANS (18 BY 26"). FOLLOW REMAINDER NOTE 3.
  
  5.  IN STEP 5, 14 LB 2 OZ (15-15-16 OZ CN) CANNED REFRIED BEANS MAY BE
  USED.
  
  6.  IN STEP 5, 1/2 RECIPE REFRIED BEANS (RECIPE NO. Q-75-1) MAY BE
  USED.
  
  7.  IN STEPS 1, 2, 3, AND 6, INGREDIENTS MAY BE PLACED ON SERVING
  LINE FOR SELF-SERVICE.
  
  8.  TOSTADOS MAY BE SERVED WITH 1/2 RECIPE GUACAMOLE (M-52).  ADD 1
  TBSP GUACAMOLE PRIOR TO SOUR CREAM IN ASSEMBLY OF TOSTADOS.
  
  Recipe Number: L04600
  
  SERVING SIZE: 1 TOSTADA
  
  From the  (actually used today!).




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Recipe ID 34066 (Apr 03, 2005)

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