Chewin'

the News

April 2007

Wet Tacos

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Recipes:	1	2	3	4	5	6
Servings:	10	20	30	40	50	60
Makes:	20 Tacos	40 Tacos	60 Tacos	80 Tacos	100 Tacos	120 Tacos
Ingredients:
Ground beef, uncooked	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.
Chopped onion	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Ground cumin or chili powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt and pepper, to taste
Enchilada sauce mix	1 packet	2 packets	3 packets	4 packets	5 packets	6 packets
Tomato sauce	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Water	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Cheddar cheese soup (condensed)	11 oz.	22 oz.	33 oz.	44 oz.	55 oz.	66 oz.
Tortillas, 6-inch	20	40	60	80	100	120
Cheddar cheese, shredded	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
On Hand Ingredients:
Shredded lettuce, diced tomato, chopped onion, salsa, sour cream, etc. (optional)

Assembly Directions:

Brown meat and onions over medium heat. Drain fat from meat and discard. In a saucepan, mix cumin, salt and pepper, enchilada mix, tomato sauce, water and cheddar cheese soup. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat. Warm the tortillas in the microwave or oven to soften. Add about 1 cup of sauce per recipe to the meat and onion mixture and thoroughly mix. Place about 1/4 cup of the meat mixture in the center of a tortilla and wrap burrito style.

Freezing Directions:

Place the burritos on a cookie sheet and flash freeze. Once the burritos are frozen, place them in gallon freezer bags in meal sized portions. Allow the sauce to cool, divide into meal sized portions, and place in a quart freezer bag. Place the cheese in a zippered sandwich or snack bag (depending on the size of the meal). Place the sealed sauce and cheese bags inside the burrito bag. Seal, label and freeze.

Serving Directions:

Completely thaw the burritos, sauce and cheese. Spray a baking dish with cooking spray. Place burritos in the bottom of the dish. Cover with sauce and then cheese. Cover dish with tin foil and bake at 350 degrees for 30 minutes. Uncover the dish and bake for another 10 minutes.

Nutritional Info:

Per Serving: 574 Calories; 29g Fat (46.3% calories from fat); 30g Protein; 46g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 1246mg Sodium. 

Exchanges: 2-1/2 Grain (Starch); 3-1/2 Lean Meat; 1 Vegetable; 3-1/2 Fat.

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