Recipe: Mexican Beef Wraps (serves 50)

MEXICAN BEEF WRAPS
Makes: 50
Serving Size: 1 wrap

FOR THE SALSA:*
1 quart plus 2 cups crushed tomatoes
1 quart chopped fresh onions
2 1/2 cups chopped sweet bell peppers
12 ozs canned tomato paste
1 cup distilled vinegar
FOR THE CORN AND BEEF FILLING:
9 lbs ground beef
2 quarts hot water
3 tbsp chili powder
1 1/2 tbsp salt
1 tbsp plus 1 tsp garlic powder
1 tbsp plus 1 tsp black pepper
1 tbsp ground cumin
1/2 tsp red/cayenne pepper
2 lbs sweet yellow corn kernels
TO SERVE:
50 flour tortillas (7 to 8-inches in diameter)
1 quart plus 2 cups shredded cheddar or American cheese

PREPARE THE SALSA:*
Combine canned tomatoes, onions, green bell pepper, tomato paste and white vinegar in a large stockpot; bring to a boil. Reduce heat; simmer 45 minutes, stirring frequently. Set aside.

PREPARE THE CORN AND BEEF FILLING:
Place ground beef in a steam kettle. Cook beef until no longer pink, using kettle whip to break beef up into 1/4-in.to1/2-in. crumbles. Turn off heat.

Thoroughly drain fat from beef by pulling whip through beef in circular motion; zig-zag stir through all sections of the beef.

Add just enough water to cover beef. Stir by pulling whip through beef in circular motion and then repeat zig-zag stir procedure.

Add seasonings to beef; mix well.

Stir in corn and reserved salsa, bring to a boil. Reduce heat; simmer over medium heat for 45-60 minutes.

TO SERVE:
For each serving, portion 1/2 cup beef mixture down center of 1 tortilla, leaving a 1 1/2-in. border at bottom. Sprinkle beef with 1/2-oz cheese. Fold bottom edge up over filling; fold sides over filling, overlapping edges.

*NOTE: 5 1/2 quarts canned, prepared salsa can be substituted for salsa recipe. Prepare corn and beef filling as directed, decreasing ground pepper to 1/2 tsp.

Source: National Cattlemen's Beef Association