Turkey Taco Pie

Portion Size: 1 piece
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Turkey Taco Pie

DIRECTIONS

  1. 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.
  2. Warm the beans for easier spreading. Portion 4 cups beans for each pan and spread evenly over the dough.
  3. Sprinkle 3 oz. tortilla chips (per pan) over the beans.
  4. 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.
  5. Sprinkle cheese (1 lb. per pan) on the layer of turkey mixture. Top with the remaining crumbled tortilla chips.
  6. Bake in a convection oven for about 35 minutes or until internal temperature reaches 165°F as measured by a meat thermometer.
  7. 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

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 piece
 
Turkey Taco Pie

DIRECTIONS

  1. 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.
  2. Warm the beans for easier spreading. Portion 4 cups beans for each pan and spread evenly over the dough.
  3. Sprinkle 3 oz. tortilla chips (per pan) over the beans.
  4. 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.
  5. Sprinkle cheese (1 lb. per pan) on the layer of turkey mixture. Top with the remaining crumbled tortilla chips.
  6. Bake in a convection oven for about 35 minutes or until internal temperature reaches 165°F as measured by a meat thermometer.
  7. 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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