Ingredients
Serves: 16 6 OZ SERVINGS PER HALF PAN
| Amount | Ingredient |
|---|---|
| 2 lb | Chicken Taco Meat. Tyson® |
| 4 lb | Bagged mashed potato |
| 3.5 C | Roasted cauliflower |
| 1 C | Roasted onion |
| 1 C | Roasted green pepper |
| 1.5 C | Roasted celery |
| ¾ C | Carrot sliver |
| ¼ C (per layer) | Land O Lakes® Shredded Mild Cheddar Cheese™ Sauce #41749 |
| 2 oz | Bengal sauce (follow sub recipe) |
| ¼ C | Olive oil |
| 3 C | Water |
| 1/8 C | Minced garlic |
| 1 Tbsp | Celery Salt |
| 1 tsp | Cumin |
| 1 tsp | Curry |
| ¼ C | Tomato paste |
Products in this recipe
Directions
Bengal Pie
- Cut vegetables in strips, cut cauliflower in small florets. Toss in large bowl with olive oil
- Spray large baking pan for veg. Spread evenly on pan. Roast in oven for 10 minutes at 3500 F
- Take thawed taco meat and layer evenly in a sprayed pan
- Layer vegetables on top of meat evenly
- Layer warm potato over veg. (the warmer the potato, the easier to spread)
- Sprinkle a layer of the shredded cheese blend
- Repeat process
- Bake at 3500 F for 25 minutes and check temp
- Uncover and place back in the oven for 5 minutes to brown cheese
Bengal Sauce
- Add 1/3rd of total water to all ingredients in a blender or food processor
- Blend all ingredients thoroughly, leaving no clumps
- Add the remaining water and bring to a boil. Let simmer for 5 minutes and let cool
- Reheat sauce before serving