Ingredients
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INGREDIENT
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50 PORTIONS
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100 PORTIONS
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Black beans, low-sodium, canned, drained and rinsed (USDA or commercial)
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50 Portions
3 lbs. 12 oz. or 2 qts. 2 cups (about 1 #10 can)
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100 Portions
7 lbs. 8 oz. or 1 gal. 1 qt. (about 2 #10 cans)
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Kidney beans, low-sodium, canned, drained and rinsed (USDA or commercial)
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50 Portions
3 lbs. 12 oz. or 2 qts. 2 cups (about ⅞ #10 can)
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100 Portions
7 lbs. 8 oz. or 1 gal. 1 qt. (about 1 ¾ #10 cans)
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Pinto beans, low-sodium, canned, drained and rinsed (USDA or commercial)
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50 Portions
3 lbs. 12 oz. or 2 qts. 2 cups (about 1 #10 can)
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100 Portions
7 lbs. 8 oz. or 1 gal. 1 qt. (about 1 ⅞ #10 cans)
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Corn, no salt added, frozen (USDA or commercial)
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50 Portions
2 lbs. 4 ½ oz. or 2 qts.
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100 Portions
4 lbs. 9 oz. or 1 gal.
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Tomatoes with juice, diced, no salt added, canned (USDA or commercial)
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50 Portions
6 lbs. 6 oz. or 3 qts. ½ cup (about 1 #10 can)
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100 Portions
12 lbs. 12 oz. or 1 gal. 2 qts. 1 cup (about 2 #10 cans)
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Tomato paste, no salt added, canned (USDA or commercial)
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50 Portions
15 oz. or 1 ½ cups 1 tbsp.
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100 Portions
1 lb. 14 oz. or 3 cups 2 tbsp.
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Onions, dehydrated
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50 Portions
1 ¾ oz. or ½ cup
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100 Portions
3 ½ oz. or 1 cup
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Taco seasoning, low sodium
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50 Portions
½ cup
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100 Portions
1 cup
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Sriracha hot sauce
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50 Portions
½ cup
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100 Portions
1 cup
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Directions
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1. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.
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2. Preheat oven to 350 ̊ F.
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3. Place turkey and juice into a 12” x 20” x 4” steam table pan. Manually separate roasts into large natural pieces. Cover and heat for 60-80 minutes or until internal temperature reaches 165°F.
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4. Place roast on a full sheet pan or cutting board. Set au jus (juice from cooked turkey) aside. Using 2 large forks, shred turkey roast.
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5. In a kettle or large pot, turn heat on medium-high. Add shredded turkey, au jus, black beans, kidney beans, pinto beans, tomatoes with juice, tomato paste, dehydrated onions, taco seasoning, and sriracha. Stir to combine all ingredients.
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6. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
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7. Remove from heat and serve 1 ¼ cup each.
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Note: Sriracha hot sauce may need to be decreased to provide less spice for younger school children. Nutrient analysis will need to be adjusted accordingly.
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CCP: Heat the poultry to an internal temperature of 165°F degrees or higher for 15 seconds. Hold at 140°F degrees or higher.
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