La Chacha Supreme
By Maria M. from Alexander Hamilton Elementary School, Tonawanda, NY.
La Chacha Supreme is a main entree made up of turkey taco meat, cottage cheese, mozzarella cheese, parmesan cheese, spinach and pinto beans all rolled up pinwheel style in a whole wheat lasagna noodle. It is then topped with our special salsa sauce.
Serving size: 1 roll up
|From Saturated Fat||7.50%|
|Ingredient||6 servings||50 servings|
|Turkey Taco Meat||oz/6||oz/50|
|Lasagna noodles, whole wheat||ea/6||box/3 1/8|
|Tomato puree||oz/30||gal/2 1/3|
|Oregano, leaves, dried||tsp/1||cup/1/8|
|Basil, leaves, dried||tsp/2||cup/1/4|
Cook lasagna noodles as directed on box. Rinse under cold water. Lay flat, in single layer, covered with plastic wrap.
Place defrosted taco meat in bowl, stir to incorporate all ingredients.
Drain pinto beans, reserving liquid. Puree beans in food processor. Add enough liquid to make consistency of oatmeal. Pour into a bowl.
Puree salsa in processor. Pour into seperate bowl, mix with tomato puree and spices.
In seperate bowl, mix together cottage cheese and parmesan cheese.
Wash spinach thoroughly. Trim off stems, chop roughly.
Spray bottom of 4" steam table pan, use a 1/2 pan for the 6 portions. Put a small amount of salsa mixture on bottom of pan.
Working with 1 lasagna noodle at a time: lay the noodle out flat, place 1/2 oz of bean mixture, 1 #30 scoop of taco meat, 1/2 oz of cottage cheese mixture, 1/2 oz mozzarella cheese, and 1 oz of spinach on noodle, spread over noodle end to end.
Roll up pinwheel style. Lay in pan, seam side down. Repeat with rest of noodles. Ladle 1 oz of sauce over each roll up. Cover with plastic wrap then foil.
Bake at 350 degrees for about 45 minutes or until internal temp reaches 160 degrees. Heat rest of sauce to a simmer. Simmer for 15 minutes.
Place 1 roll up on tray at time of service. Ladel 2 oz sauce over top.