Ingredients:
Salsa:
6 lb. Heinz canned diced tomatoes
2 lb. 8 oz. DFS onions, chopped
2 lb. 8 oz. DFS green bell peppers, chopped
24 oz. Bell'Orto tomato paste
2 cups DFS white vinegar
18 lb. Plymouth lean ground beef
1 gal. hot tap water
6 Tbsp. DFS chili powder
2 Tbsp. DFS salt
2 Tbsp., 2 tsp DFS garlic powder
2 Tbsp., 2 tsp DFS black pepper
2 Tbsp. DFS ground cumin
1 tsp. DFS ground red pepper
4 lb. Simplot frozen corn kernals
100 Mexican Originals flour tortillas
3 lb., 2 oz. ComSource shredded cheddar cheese
Directions:
1. To make salsa: In large stock pot, combine tomatoes, onions, peppers, tomato paste and vinegar. Bring to boil. Reduce hear to simmer and cook, uncovered, for 45 minutes, stirring frequently.
2. Meanwhile, place ground beef in steam kettle. Use kettle whip to break beef into crumbles of about 1/4 - 1/2 inch pieces. Cook until no longer pink. Turn off heat. Thoroughly drain fat from cooked beef by pulling kettle whip through beef in circular motion and then zig-zag-stir through all sections of beef. Add enough hot tap water to just cover beef. Sit beef and water with kettle whip as above. Thoroughly drain fat and liquid from cooked beef repeating the zig-zag-stir procedure.
3. Add dry seasonings to cooked beef.
4. Add corn and salsa to beef mixture and simmer, uncovered, over medium heat about 45-60 minutes until mixture reaches 160ºF.
5. Place 1/2 cup filling in center of each tortilla. Sprinkle 1/2 ounce cheese over beef. Fold burrito-style. Serve.
Recipe provided by National Cattlemen's Beef Association