Turkey Taco Pie

Portion Size: 1 piece

DIRECTIONS

Preheat oven to 350° F. Lightly spray 12"x20"x2 1/2" pans (2 pans for 50, 4 pans for 100) with no-stick cooking spray. Portion 2 lbs. dough in each pan. Spread the dough to each corner and half way up the sides of the pan.
Warm the beans for easier spreading. Portion 4 cups beans for each pan and spread evenly over the dough.
Sprinkle 3 oz. tortilla chips (per pan) over the beans.
In a seperate bowl, mix the taco meat, chiles and salsa. Divide the mixture evenly for each pan and layer on top of the beans and chips.
Sprinkle cheese (1 lb. per pan) on the layer of turkey mixture. Top with the remaining crumbled tortilla chips.
Bake in a convection oven for about 35 minutes or until internal temperature reaches 165°F as measured by a meat thermometer.
Portion 25 servings per pan.

INGREDIENT Yeast dough, enriched
50 SERVINGS MEASURE: WEIGHT: 4 lbs.	100 SERVINGS MEASURE: WEIGHT: 8 lbs.

INGREDIENT Refried beans, low sodium, canned, USDA
50 SERVINGS MEASURE: 2 qt. WEIGHT: 4 lbs. 12 oz.	100 SERVINGS MEASURE: 1 gal. WEIGHT: 9 lbs. 8 oz.

INGREDIENT Tortilla chips, crumbled
50 SERVINGS MEASURE: WEIGHT: 12 oz.	100 SERVINGS MEASURE: WEIGHT: 1 lb. 8 oz.

INGREDIENT Turkey Taco Meat W/D FC, #2856-28, thawed
50 SERVINGS MEASURE: WEIGHT: 5 lbs.	100 SERVINGS MEASURE: WEIGHT: 10 lbs.

INGREDIENT Green chiles, diced, canned
50 SERVINGS MEASURE: WEIGHT: 8 oz.	100 SERVINGS MEASURE: WEIGHT: 1 lb.

INGREDIENT Salsa, low sodium, canned, USDA
50 SERVINGS MEASURE: 1 qt. WEIGHT:	100 SERVINGS MEASURE: 2 qt. WEIGHT:

INGREDIENT Cheddar cheese, USDA, shredded
50 SERVINGS MEASURE: 2 qt. WEIGHT: 2 lbs.	100 SERVINGS MEASURE: 1 gal. WEIGHT: 4 lbs.

NUTRIENTS PER SERVING
Calories	394 cal
Fat	15.94 g
Saturated Fat	6.12 g
Trans Fat
Cholesterol	48.83 mg
Sodium	815.78 mg
Carbohydrates	43.71 g
Dietary Fiber	5 g
Protein	20.39 g

1 serving provides 2 oz. meat/meat alternate, and 1 ½ servings bread grain.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Turkey Taco Pie

Portion Size: 1 piece

DIRECTIONS

Preheat oven to 350° F. Lightly spray 12"x20"x2 1/2" pans (2 pans for 50, 4 pans for 100) with no-stick cooking spray. Portion 2 lbs. dough in each pan. Spread the dough to each corner and half way up the sides of the pan.
Warm the beans for easier spreading. Portion 4 cups beans for each pan and spread evenly over the dough.
Sprinkle 3 oz. tortilla chips (per pan) over the beans.
In a seperate bowl, mix the taco meat, chiles and salsa. Divide the mixture evenly for each pan and layer on top of the beans and chips.
Sprinkle cheese (1 lb. per pan) on the layer of turkey mixture. Top with the remaining crumbled tortilla chips.
Bake in a convection oven for about 35 minutes or until internal temperature reaches 165°F as measured by a meat thermometer.
Portion 25 servings per pan.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
Yeast dough, enriched		4 lbs.		8 lbs.
Refried beans, low sodium, canned, USDA	2 qt.	4 lbs. 12 oz.	1 gal.	9 lbs. 8 oz.
Tortilla chips, crumbled		12 oz.		1 lb. 8 oz.
Turkey Taco Meat W/D FC, #2856-28, thawed		5 lbs.		10 lbs.
Green chiles, diced, canned		8 oz.		1 lb.
Salsa, low sodium, canned, USDA	1 qt.		2 qt.
Cheddar cheese, USDA, shredded	2 qt.	2 lbs.	1 gal.	4 lbs.

NUTRIENTS PER SERVING
Calories	394 cal	Fat	15.94 g	Saturated Fat	6.12 g
Trans Fat		Cholesterol	48.83 mg	Sodium	815.78 mg
Carbohydrates	43.71 g	Dietary Fiber	5 g	Protein	20.39 g

1 serving provides 2 oz. meat/meat alternate, and 1 ½ servings bread grain.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Turkey Taco Pie

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Turkey Taco Pie

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS