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Pork Taco Pasta with Chipotle Cream

Ingredients

  • 6 pounds elbow macaroni whole wheat
  • Water
  • 3 quarts black beans canned, drained
  • 2 1/2 quart unsalted diced tomatoes canned
  • 2 quarts mild red enchilada sauce
  • 2 TBL chili powder
  • 1 TBL ground cumin
  • 3 1/2 pounds pork crumbles cooked
  • 4 1/2 cups Cheddar cheese shredded, low fat
  • 3 1/2 cups sour cream light
  • 3 TBL Chipotle-flavored hot pepper sauce
  • 2 TBL lime juice

Method

  1. Cook pasta according to package instructions.
  2. Drain the pasta in a colander and rinse with cold water.
  3. Drain well.
  4. In a large kettle mix together beans, tomatoes, enchilada sauce, spices and pork.
  5. Heat over medium heat until the mixture simmers, gently stirring occasionally.
  6. Continue to simmer for 5 minutes. Gently stir as needed.
  7. Add hot mixture to the cooked pasta 
  8. Stir in 2 ½ cups of the cheese into the pasta mixture. 
  9. Spoon into a steam table pan coated with non-stick cooking spray.
  10. Cover tightly with aluminum foil. 
  11. Hold at 140° Fahrenheit until ready to serve.
  12. In a separate bowl mix sour cream, pepper sauce and lime juice. Cover and refrigerate until serving.
  13. At the time of service remove foil from the pasta mixture and sprinkle with the remaining 2½ cups of cheese.
  14. Dollop chipotle cream as a garnish on each portion when serving. Serve immediately once garnished.

Cooling CCP:
Pour mixture into 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
 
Reheating CCP: Reheat product to 165° Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140° Fahrenheit or higher to serve.


Servings: 50
Portion Size: 1 pizza round
Exchanges: 1 grain, 3 lean meat, 1 1/2 vegetable

Total Calories ........... 420
Total Fat ................ 13g
Saturated Fat .......... 5g
Cholesterol................ 30mg
Carbohydrate.......... 57g
Fiber ................. 8g
Protein..............  21g
Sodium ............... 860mg
Vitamin A ............. 15%
Vitamin C ........... 15%
Calcium .................. 15%
Iron.................  20%