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Southwest Dip and Chips-USDA-Briggs
2 ¾ oz. eq. of meat/meat alternate, 1¼ oz. eq. whole grain, ¼ cup of red/orange vegetable.
Number of Portions: 100 Size of Portion: 1 portion - see Step 6 for portion size
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beef, Gound, 80/20, #1001 | 17 pounds |
Onions, Frozen, Diced, #1610 | 3 cups |
Peppers, Green, Diced, Frozen, #1613 | 1 quart |
Spice Blend MS, Southwest, No Salt, #2735 | 1 1/8 cups |
Salt, Table, #2723 | 1 tablespoon |
Garlic Powder, #2709 | 1/4 cup + 1 1/2 teaspoons |
Water, Municipal, Mississippi | 2 quarts |
Paste, Tomato, #10 Can, #2825 | 1 quart + 3 3/4 cup |
Sour Cream, Cultured, MS | 3 quarts |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 2 quarts |
Cheese, American, Grated/Shredded, USDA | 3 pounds |
Onions, Frozen, Diced, #1610 | 1 quart |
Salsa, Bulk, #A237-USDA Foods | 2 quarts |
Peppers, Jalapeño, Sliced, #2810 | 2 1/2 cups |
Cheese, American, Grated/Shredded, USDA | 2 pounds + 4 ounces |
Chips, Tortilla, Light Salt, Bulk, #2125 | 6 pounds + 4 ounces |
DIRECTIONS
1. | IF the beef, onions, and green peppers are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Spray a braising pan with food release spray. |
3. | Brown the ground beef and drain. Press the draining beef to remove excess fat. After draining the ground beef, return to pan to continue cooking . |
4. | Add the onions and green peppers. and sauté them for 2-4 minutes or until onions and peppers are tender. |
5. | Combine the Southwest Seasoning Blend, salt, and garlic powder. |
6. | Add enough water to dry seasonings to mix them together well. |
7. | Add the seasoning mixture to the ground beef. Stir the mixture well to combine. |
8. | Add the tomato paste to the ground beef mixture. Blend it in well and cook until the mixture turns dark red. Stir the ingredients frequently to prevent burning. |
9. | Add the remaining water and simmer it for 10 minutes, or until the mixture is no longer watery. Keep this mixture warm to combine with other ingredients in step 11. CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
10. | Combine sour cream, mayonnaise, cheese, and onion for filling. Set aside for step 11. |
11. | Spray four full-size steam table pan with food release spray. |
12. | In each pan, evenly distribute ingredients in the layers as follows:
|
13. | To bake:
until cheese is melted and mixture reaches desired temperature CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
14. | At end of the cooking time, serve the John Wayne Casserole immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. |
15. | Portion 13 chips in containers and hold for service. |
16. | Portion beef mixture with #8 scoop and serve with coontainer of chips. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Do not substitute canned tomatoes for fresh sliced tomatoes.
If students do not prefer spicy foods, jalapenos may be eliminated. Nutrient analysis will need to be recalculated if jalapenos are not included in the recipe.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.