Recipe - Beef And Bean Tostadas

3 2/3 pound TACO SAUCE; PREPARED
1 tablespoon
11 pound BEEF GROUND FZ
6 pound CHEESE CHEDDER
3 One half pound SOUR CREAM 12 OZ
1 tablespoon GARLIC DEHY GRA
5 pound TOMATOES FRESH
6 pound LETTUCE FRESH
1 One half pound ONIONS DRY
100 TACO SHELL
4 One half ounce FLOUR GEN PURPOSE 10LB
14 1/8 pound BEANS REFRIED 15 TO 18 OZ
1 tablespoon PEPPER RED GROUND
1 One half ounce CHILI POWDER
1 ounce SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PREPARE One half RECIPE TACO FILLING (RECIPE NO. L34). SET ASIDE FOR USE
IN
STEP 6.

2. PREPARE One half RECIPE TACO SAUCE (RECIPE NO. O25). SET ASIDE FOR USE IN
STEP 6.

3. WASH, TRIM AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. MG1. SET
ASIDE FOR USE IN STEP 6.

4. FRY EACH TORTILLA 1 One half 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. One fourth CUP (1NO. 16 SCOOP) REFRIED BEANS, SPREAD EVENLY.

3. One fourth CUP (1NO. 16 SCOOP) SHREDDED CHEESE.

4. One fourth CUP (1NO. 16 SCOOP) TACO FILLING, SPREAD EVENLY.

5. One fourth CUP SHREDDED LETTUCE.

6. 2 TBSP (1NO. 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, 29 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 810 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 (151516 OZ CN) CANNED REFRIED BEANS MAY BE
USED.

6. IN STEP 5, One half RECIPE REFRIED BEANS (RECIPE NO. Q751) MAY BE
USED.

7. IN STEPS 1, 2, 3, AND 6, INGREDIENTS MAY BE PLACED ON SERVING LINE
FOR SELFSERVICE.

8. TOSTADOS MAY BE SERVED WITH One half RECIPE GUACAMOLE (M52). ADD 1
TBSP GUACAMOLE PRIOR TO SOUR CREAM IN ASSEMBLY OF TOSTADOS.

Recipe Number: L04600

SERVING SIZE: 1 TOSTADA

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.