YIELD: 12 servings 3 lbs. taco filling (Tyson #102079-928) ½ cup roasted tomato salsa, commercially prepared 1 tbsp. Spanish paprika, ground 1 tsp. cumin, ground 1 tsp. New Mexico chile seasoning, dried 6 lbs. Mostaccioli pasta, cooked al dente, drained, warm 72 oz. Monterey Jack cheese sauce, canned, warm 6 oz. jalapeño jack cheese, shredded 12 oz. iceberg lettuce, fresh, shredded 6 oz. tomatoes, fresh, diced Mexican Original Red White & Blue Corn Tortilla Strips (#7634-621), ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.