We've partnered with Los Cabos for this recipe! One serving provides 2 oz M/MA and 2 oz Grain.
|10 lb||Ground beef|
|1 bag||Foothill Farms® Select Taco Seasoning Mix (#V413)|
|1 #10 can||Pinto beans, undrained|
|1 bag||Foothill Farms® Charro Bean Seasoning (V461)|
|1/2 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Hatch Style Green Enchilada Sauce Mix (V466)|
|3 lb||Shredded cheddar cheese|
|96||Whole grain tortillas|
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 the product reaches 180ºF.
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 the product reaches a temperature of 180°F.
Prepare sauce. Pour a ½ gallon of hot water into mixing container. Pour contents of sauce packet (8 oz) into the water while vigorously stirring with a wire whisk. Continue to stir until mix is dissolved.
Layer 2 oz of Select Taco seasoned meat, 1/2 oz shredded cheddar cheese, and 1/8 cup Charro style pinto beans on a tortilla. Roll up and place in the hotel pan seam side down. Repeat until pan is full.
Pour Green Enchilada sauce over the prepared enchiladas.
Place in the oven at 350ºF and bake until enchiladas reach a temperature of 165ºF.
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.