Tex-Mex Potatoes
FLAV-R-PAC® Tri-Cut Red Potatoes
Ingredients
| 25 lbs. | FLAV-R-PAC Tri-Cut Redskin Potatoes* divided |
| 5 ¼ lbs. | Chopped yellow onions |
| 16 ½ lbs. | Ground sirloin or chuck |
| 20 oz. | Taco Seasoning |
| 6 lbs. | Canned diced green chilies |
| 15 lbs. | Canned pinto beans |
| 6 ¼ lbs. | Shredded sharp cheddar cheese, divided*divide |
Directions
- Spray two full-size steam table pans with non-stick cooking spray. Put a layer (one of the four portions) of Tri-Cut Red Potatoes in each pan. Save remaining potatoes for additional layers.
- In large skillets, cook onions and meat over medium-high heat for 10 minutes, until brown. Add taco seasoning and chilies; stir to combine. Divide seasoned meat mixture among pans; spread an even layer in each.
- Sprinkle meat mixture with one of the four portions of cheese, saving the rest for the top.
- Spread layer of beans over the cheese and top with the remaining potatoes.
- Sprinkle potatoes with tomatoes; top with remaining cheese.
- Bake uncovered at 375ºF for 1 hour. Presentation Options: Serve over chopped romaine lettuce, topped with sour cream and sliced avocado. Or, serve surrounded by tortilla chips, topped with guacamole, tomato slices and cilantro garnish.