Recipe Yield: 100 portions
Time Saving Tips: – prior to day of service:
- Mix together tuna, corn, beans, onions, enchilada sauce, chili powder and cumin; refrigerate covered; CCP: Hold below 41ºF.
- If using block Monterey jack cheese, shred in food processor, place in food storage container and cover; refrigerate; CCP: Hold below 41ºF.
- If using whole onions, wash, skin, chop in food processor to course dice; place in food storage container and cover; refrigerate; CCP: Hold below 41ºF
- 4, (43 oz.) pouches StarKist®, Chunk Light Tuna In Water, Low Sodium
- 3, No. 10 cans Whole kernel corn, canned, low sodium, drained (or 2 gallons frozen corn)
- 4, No. 10 cans Black (turtle) beans, canned, sodium, rinsed and drained
- 2, No. 10 cans Enchilada sauce
- 10 cups Red onion, fresh, diced, RTU
- ⅓ cup Chili Powder
- ¼ cup Cumin
- 3 lb. Monterey jack cheese, finely shredded
- 50 cups Cooked Brown Rice
- Sour Cream and Guacamole (optional accompaniment)
- Salsa (optional condiment)
- Preheat oven to 375ºF. Using spray release, prepare two full size (2 " deep) (for 50 servings) or four full size pans (2" deep) pans (for 100 servings).
- Mix together tuna, corn, beans, onion, enchilada sauce, chili powder and cumin.
- Divide tuna mixture evenly among pans.
- Divide cheese evenly among pans and spread on top of tuna mixture.
- Cover pans with foil. Bake for 1 hour or until internal temperature of 165ºF is reached for 15 seconds.
- Hold pan in warming cart. CCP: Hold above 135ºF.
- When serving, divide each full pan into 25 servings (5X5) equal sized servings. CCP: Hold above 135ºF.
- Serve over ½ cup rice.
- Offer accompaniments and salsa as desired.
|Amount Per Serving||DV%*|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.