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Add a photoServings: 12
Ingredients
- 3 2/3 lb TACO SAUCE, PREPARED
- 11 lb BEEF Grnd FZ
- 6 lb CHEESE CHEDDER
- 3 1/2 lb Lowfat sour cream 12 Ounce
- 1 Tbsp. GARLIC DEHY GRA
- 5 lb TOMATOES FRESH
- 6 lb LETTUCE FRESH
- 1 1/2 lb ONIONS DRY
- 100 x TACO SHELL
- 4 1/2 ounce FLOUR GEN PURPOSE 10LB
- 14 1/8 lb BEANS REFRIED 15 TO 18 Ounce
- 1 Tbsp. PEPPER RED Grnd
- 1 1/2 ounce CHILI Pwdr
- 1 ounce SALT TABLE 5LB
Directions
- 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 Min. DRAIN ON ABSORBENT PAPER. Don't FOLD. SET ASIDE FOR USE IN STEP 6.
- 5. HEAT BEANS IN STEAM JACKETED KETTLE Or possibly STOCK POT.
- 6. FOLLOW ASSEMBLY INSTRUCTIONS.
- 7. SERVE IMMEDIATELY. ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS:1. ONE TOSTADA SHELL.
- 2. 1/4 C. (1-NO. 16 SCOOP) REFRIED BEANS, SPREAD Proportionately.
- 3. 1/4 C. (1-NO. 16 SCOOP) SHREDDED CHEESE.
- 4. 1/4 C. (1-NO. 16 SCOOP) TACO FILLING, SPREAD Proportionately.
- 5. 1/4 C. SHREDDED LETTUCE.
- 6. 2 TBSP (1-NO. 30 SCOOP) Minced TOMATOES.
- 7. 2 TSP Minced ONIONS (OPTIONAL)
- 8. 1 TBSP TACO SAUCE
- 9. 1 TBSP Lowfat sour cream
- NOTE:
- 1. IN STEP 2, 2-9 Ounce BT PREPARED TACO SAUCE MAY BE USED.
- 2. IN STEP 3, 6 LB 8 Ounce FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE; 5 LB 2 Ounce FRESH TOMATOES A.P. WILL YIELD 5 LB FINELY Minced TOMATOES; AND 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce Minced 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 Min Or possibly UNTI CRISP Or possibly IN 375F. CONVECTION OVEN 6 Min.
- 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 Ounce (15-15-16 Ounce 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 in 1 TBSP GUACAMOLE PRIOR TO Lowfat sour cream IN ASSEMBLY OF TOSTADOS.
- SERVING SIZE: 1 TOSTADA
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