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Turkey Taco Pie

Turkey Taco Pie
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Yeast dough, enriched 4 lbs.
Refried beans, low sodium, canned, USDA 2 qt. 4 lbs. 12 oz.
Tortilla chips, crumbled 12 oz.
JENNIE-O® Turkey Taco Meat W/D FC, #285628, thawed 5 lbs.
Green chiles, diced, canned 8 oz.
Salsa, low sodium, canned, USDA 1 qt.
Cheddar cheese, USDA, shredded 2 qt. 2 lbs.

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.

Nutrients Per Serving
Calories394 cal
Total Fat15.94 g
Saturated Fat6.12 g
Trans Fat0 g
Cholesterol 48.83 mg
Sodium815.78 mg
Total Carbohydrates43.71 g
Dietary Fiber5 g
Total Sugars*
Protein20.39 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 piece

  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.