Source: MRS 2020
MRS: 152.1 — Beef (100s)

Southwest Dip and Chips

Meal Component Contribution:
2 ¾ oz. eq. of meat/meat alternate, 1 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
10  gram(s) , divided 5 grams and 5 grams
Beef, Ground, 80/20, #1001
17  pound(s)
Onions, Frozen, Diced, #1610
1  quart(s) + 3  cup(s), divided 1 quart and 3 cups
Peppers, Green, Diced, Frozen, #1613
1  quart(s)
Spice Blend MS, Southwest, No Salt, #2735
1 1/8 cup(s)
Salt, Table, #2219
1  tablespoon(s)
Garlic Powder, #2709
1/4 cup(s) + 1 1/2 teaspoon(s)
Water, Municipal, Mississippi
2  quart(s)
Paste, Tomato, #10 Can, #2825
1  quart(s) + 3 3/4 cup(s)
Sour Cream, Cultured, MS
3  quart(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
2  quart(s)
Cheese, American, Grated/Shredded, USDA
5  pound(s) , divided 3 pounds and 2 pounds 4 ounces
Salsa, Bulk, #A237-USDA Foods
2  quart(s)
Jalapenos, Peppers, Nacho, Sliced, #2810
2 1/2 cup(s)
Chips, Tortilla, Light Salt, Bulk, #2125
6  pound(s) + 4  ounce(s)
DIRECTIONS

1.

Spray braising pan with food release spray.

2.

Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking .

3.

Add onions and green peppers. Sautéfor two to four minutes or until onions and peppers are tender.

4.

Combine Southwest Seasoning Blend, salt, and garlic powder.

5.

Add enough water to dry seasonings to mix well and add mixture to the ground beef mixture. Stir the mixture over heat until completly combined.

6.

Add tomato paste to ground beef mixture. Blend and cook until mixture turns dark red. Stir frequently to prevent burning.

CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Add remaining water and simmer for 10 minutes, or until mixute is no longer watery. Keep this mixture warm to combine with other ingredients in step 9.

8.

Combine sour cream, mayonnaise, cheese, and onion for filling. Set aside for step 9.

9.

Spray four full-size steam table pan with food release spray.
Preheat oven (325 degrees F for Convection oven, 350 degrees F for Conventional oven)

10.

In each pan, evenly distribute ingredients in layers as follows:

  • 8 cups of ground beef mixture
  • 2 cups salsa spread evenly
  • ½ cup drained jalepenos (optional - see notes section)
  • 5 cups of sour cream mixture
  • 2 cups of shredded cheese

11.

To bake:

  • Convection oven 325 degrees F for 10 to 15 minutes
  • Conventional oven 350 degrees F for 15-17 minutes

until cheese is melted and mixture reaches desired temperature

CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

12.

At end of cooking time, cover pans with aluminum foil or saran wrap and hold in warmer until service.

13.

Portion 9 chips in containers and hold for service.

14.

Portion beef mixture with #8 scoop and serve with coontainer of chips.
Each portion provides 2¾ oz. eq. of meat/meat alternate, 1 oz. eq. whole grain, and ¼ cup of red/orange vegetable.

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.

Nutrients Per Serving
Calories
525
Carbohydrates
28.42 g
Dietary Fiber
3.05 g
Protein
18.93 g
Sodium
1009.00 mg
Total Fat
37.15 g
Sat. Fat
15.76 g
Trans Fat
0.00 g