McCormick For Chefs - Taco Beef Casserole


	Taco Beef Casserole Recipe

Yield: 64 serving @ 1 cup

*This recipe was created for 64 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Tasting Serving (64) 24 Servings Resized (xx) Servings Recipe Nutrition

Ingredients	Quantities	Instructions
ground beef 80/20	10 lb	Cook 10 lbs. of ground beef, drain excess fat. Add taco seasoning (9oz. package)and water, blend thoroughly. Bring to a boil over medium heat; simmer (covered) 25-30 minutes, stirring occasionally. Combine cooked rice, cilantro, and lime juice, mix well. Spread rice mixture into 4-2” full hotel pan. Split 8 taco shells in half and layer on top of rice in each pan. Evenly layer meat, corn, and beans between the 4 pans. Crush the remaining shells in a bowl and spread evenly over the 4 pans. Divide the enchilada sauce between the 4 pans. Sprinkle each pan with cheese and bake covered for 15-20 minutes in a 350F the remove cover and bake an additional 5 minutes.
Lawry's® Taco Seasoning Mix	1 package
water	1 1/2 qt
cooked white rice	2 gal
lime juice	2 cups
dried cilantro	1/2 cup
taco shells	64 eaches
frozen sweet corn	1 gal
black beans, no salt added, drained, rinsed	1 gal
red enchilada sauce	80 oz
cheddar cheese, shredded	2 cups

Ingredients	Quantities	Instructions
ground beef 80/20		Cook 10 lbs. of ground beef, drain excess fat. Add taco seasoning (9oz. package)and water, blend thoroughly. Bring to a boil over medium heat; simmer (covered) 25-30 minutes, stirring occasionally. Combine cooked rice, cilantro, and lime juice, mix well. Spread rice mixture into 4-2” full hotel pan. Split 8 taco shells in half and layer on top of rice in each pan. Evenly layer meat, corn, and beans between the 4 pans. Crush the remaining shells in a bowl and spread evenly over the 4 pans. Divide the enchilada sauce between the 4 pans. Sprinkle each pan with cheese and bake covered for 15-20 minutes in a 350F the remove cover and bake an additional 5 minutes.
Lawry's® Taco Seasoning Mix
water
cooked white rice
lime juice
dried cilantro
taco shells
frozen sweet corn
black beans, no salt added, drained, rinsed
red enchilada sauce
cheddar cheese, shredded