Number of Servings

Ingredients: Quantity:
JTM Poco Enchilada Sauce 2.0 lbs.
JTM Three Bean Chili 5.0 lbs.
USDA Black Beans 1.0 lb.
USDA Diced Tomatoes 2.0 lbs.
USDA Shredded Cheddar Cheese (100012) 20 oz.
USDA Shredded Mozzarella Cheese (100021) 20 oz.
USDA WGR 8'' Tortillas (110394) 30 each

Prep Time: 60 min.     Yields: 33
Desired Yield:



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Fiesta Lasagna Bake

JTM Products:



1) Heat JTM Three Bean Chili in steamer or water bath to 165*F or higher for 15 seconds (HAACP) and hold hot at 145*F or higher (HAACP) until to assemble dish.

2) Preheat oven to 350*F

3) Using a nonstick cooking spray, coat bottom and sides of a large, full size hotel pan.

4) In a large bowl, combine diced tomatoes and JTM Poco Enchilada Sauce. Blend well and set aside.

To Assemble Lasagna:

1) Ladle 12 oz. of tomato/JTM Poco Enchilada Sauce in the bottom of a full size pan.

2) Place 10 tortillas over tomato/poco sauce.]

3) Portion 20 oz. JTM Three Bean Chili and 4.0 oz. of black beans over tortillas.

4) Sprinkle 10 oz. of cheddar and 10 oz. of mozzarella cheese over JTM Three Bean Chili.

5) Repeat steps 1 through 4 to create 3 layers of ingredients listed above.

6) Cover pan and heat in a 350*F oven for 20-25 minutes or until internal temp. reaches 165*F.

7) Cut into 3 x 11 sections.

Nutritional contribution:

1) 7.71 oz. serving by weight or 1 cup by volume yields 33 servings in total

2) Each 7.71 oz. serving provides: 2.0 oz. M/MA + 1/2 cup R/O vegetable + 1.25 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.