1. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.
2. Preheat oven to 350 ̊ F.
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.
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.
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.
6. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
7. Remove from heat and serve 1 ¼ cup each.

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.

CCP: Heat the poultry to an internal temperature of 165°F degrees or higher for 15 seconds. Hold at 140°F degrees or higher.