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Fiesta Mac

Fiesta Mac
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Elbow macaroni, whole grain, USDA 2 lbs. 10 oz.
Turkey Taco Meat W/D FC, #2856-28, thawed 6 lbs. 4 oz.
Salsa, mild, canned 2 qt.
Tomato sauce, low sodium, canned 1 qt.
Cheese, Cheddar, reduced fat, shredded, USDA 2 lbs.

1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ? c. R/O vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories241 cal
Total Fat6 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol 47 mg
Sodium484 mg
Total Carbohydrates27 g
Dietary Fiber4 g
Total Sugars*
Protein20 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 cup

  1. Preheat oven to 350°F.
  2. Cook rotini or macaroni in boiling water for about 8 minutesw for al dente pasta.
  3. Use 2" or 4" full size hotel pans, 2 pans for 50 servings and 4 pans for 100 servings. In each pan, mix 3 lb. 2 oz. taco meat, 1 qt. of salsa, and 2 c. tomato sauce. Divide cooked macaroni evenly among each pan and stir into sauce mixture.
  4. Sprinkle 1 lb. cheese over each pan.
  5. Cover pans and bake for 40-50 minutes or until Fiesta Mac reaches 165°F. as measured by meat thermometer. Remove cover the last 5-10 minutes to allow cheese to brown.
  6. Hold at 140°F. until service. Portion 1 cup per serving.

The elbow macaroni could be swapped for 3 lbs. of whole grain Rotini.