20 lbs. McCain Reduced Sodium Tater Tots®
20 lbs. Chorizo Turkey Sausage Crumble
7 lbs. Mild Shredded Cheddar Cheese
1 gallon Enchilada Sauce Mix
1/2 c Red bell pepper
1/2 c Green bell pepper
1. Bake tater tots to a golden brown and set aside. Do not over bake.
2. Prepare enchilada mix according to directions.
Heat chorizo crumbles. Mix with enchilada sauce.
Prepare 4 (2" pans) with pan release spray. Place 1/4 of the meat mixture into each pan.
Spread each pan with 5 cups of shredded cheese evenly over top of meat mixture.
3. Just Prior to Service:
Evenly spread tops of pans with prepared tater tots.
Bake until internal tempperature reaches 140°F. DO NOT OVER BAKE.
Combine chopped peppers together.
Garnish each pan with 2 cups of shredded cheese and 1/4 cup chopped pepper mix.
TO SERVE: Cut each pan into 25 equal servings. (5x5)
CCP: Heat to 140° F or higher for at least 15 Seconds
CCP: Hold for hot service at 135° F or higher
FOR BEST RESULTS THIS RECIPE MUST BE BATCH COOKED