K-12
Baked Penne Pasta with Turkey Meat Sauce
Mexican Lasagna
1
piece
Serving Size
This recipe was developed and approved by Joe Urban
This festive recipe is sure to be a hit with your students and staff alike. Ground Turkey Taco Filling makes prep a snap and adds protein-packed nutrition to the dish, which features layers of warm tortillas, melty cheese and delicious ground turkey.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Cheese, Cheddar, Yellow, Shredded, 6/5#, USDA, 100003
50 Portions 2 lbs., 8 oz.
100 Portions
Salsa, Low-sodium, Canned, 6/#10, USDA, 100330
50 Portions 2 lbs.
100 Portions
Tortillas, Whole Grain, Sin, 12/24ct, USDA, 110394
50 Portions 40 tortilla
100 Portions
Directions Show More
- Heat Turkey Taco Filling in steamer or braising pan to an internal temperature of 165° F
- Spread 8 oz of salsa evenly on the bottom of a full size hotel pan.
- Place 10 tortillas on top of salsa, overlapping on the ends.
- Spread 17 oz of turkey taco filling evenly over tortillas.
- Sprinkle 10 oz. shredded cheddar over turkey taco filling.
- Repeat steps two through five three more times.
- Bake uncovered in a 325° F oven 20-25 minutes.
- Let lasagna cool for 7-10 minutes before cutting. Then, cut in 3 x 13 portions.
- Serving Size: 1 piece
CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
Preparation
Same Day Service Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
Nutrients per Serving Show More
Calories 386.084
Saturated Fat 11.307 gm
Trans Fat 0.000* gm
Total Fat 22.025 gm
Cholesterol 66.531 mg
Calcium 3.633* mg
Total Dietary Fiber 3.788gm
Iron 25.465* mg
Sodium 569.679 mg
Potassium N/A* mg
Sugars 1.751* gm
Carbohydrate 24.508 gm
Vitamin A 181. 728* 1u
Vitamin C 4.361* mg
Protein 16.383 gm
Vitamin D N/A* mcg
Component
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