Recipes

Beef & Bean Enchiladas

Our version of beef and pinto bean enchiiadas offers all the comfort and bold flavor of traditional enchiladas with all the nutrition and flavor. Meal components: 2.5 oz M/MA, 1 oz eq whole grain, 1/8 cup vegetable

Recipe Yield: 96 6.98-oz serving
Ingredients
Amount Item
1 1/2  qts Hot water (180°-190°F)
1  bag Foothill Farms® Select Taco Seasoning Mix (#V413)
8  lb All Beef Crumbles Ground Beef
1  #10 can Low sodium pinto beans, undrained
1  bag Foothill Farms® Charro Style Bean Seasoning (#V461)
2 1/2  gal Hot water (180°-190°F)
5  bags Foothill Farms® Classic Red Enchilada Sauce with Guajillo Chiles (#V532)
96   Tortilla, Whole Grain, Frozen
3  lb Shredded cheddar cheese, reduced fat
2  oz Chopped cilantro
Instructions
  1. Prepare taco meat. Combine 1 ½ qts hot water and contents of taco seasoning packet (6.6 oz) in full-size steam table pan. Mix well. Add beef crumbles and mix thoroughly. Cover and bake in 400ºF convection oven for 15-20 minutes; or until product reaches 180ºF.

  2. Prepare beans. In a half pan, add contents of bean seasoning packet (3.5 oz) to pinto beans. Stir until well blended. Cover and bake in convection oven at 400°F for 20-25 minutes or until product reaches a temperature of 180°F.

  3. Prepare sauce. Pour 2 ½ gallon of hot water into mixing container. Pour contents of sauce packets (8 oz each) into water while vigorously stirring with a wire whisk. Continue to stir until mix is dissolved.

  4. Preheat oven to 350ºF. Assemble all ingredients. Heat tortillas if needed for easier rolling.

  5. Place 1 c of enchilada sauce into the bottom of a 2" hotel pan. One at a time, dip each tortilla into sauce. Place on plate or some type of food safe surface and fill with 1 portion of the meat mixture (1.44 oz) and 1/8 c of bean mixture. Roll up and place in the hotel pan seam side down. Repeat until pan is full.

  6. Pour an equal amount of the remaining enchilada sauce over the pans. Cover with ½ oz of cheese for each enchilada in the pan.

  7. Place in oven and bake for 20 minutes or until enchiladas reach a temperature of 165ºF.

  8. Remove from oven. Place in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. Top with cilantro just prior to service.