Santa Fe Bowl

RH Staff

Yield: 24 8-oz. servings.

1 #10 can (7 lb., 5 oz.) Bush's Best Vegetarian Baked Beans
1 qt. tomato, diced, canned
2 cups taco sauce, prepared
2 cups green chiles, chopped, canned
1 quart onion, diced
1 Tbsp. ground cumin
2 tsp. salt
1 tsp. black pepper
24 10-inch flour tortillas

Add all ingredients (except tortillas) to a steam-jacketed kettle. Heat just until warm. Transfer to a 4-inch-deep half-size hotel pan. Place on hot serving line. Lay each tortilla, flat, into a deep fryer. Use an 8-oz. ladle to press center of tortilla into oil, forming a crisp bowl. Drain. Bowls may be made ahead and held all day on bread racks. To serve, ladle one 8-oz. portion of beans into one tortilla bowl.