Source: MRS 2015
MRS: 114 — Beef (100s)


Meal Component Contribution:
2 3/4 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 3/8 cup red/orange vegetable
Number of Portions: 50  Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)

Water, Municipal, Mississippi
3  gallon(s)
Pasta, Macaroni, Elbow, WGR, #2133
2  pound(s) + 10  ounce(s)
Beef, Ground, 80/20, #1001
8  pound(s) + 10  ounce(s)
Onions, Frozen, Diced, #1610
14  ounce(s)
Paste, Tomato, #10 Can, #2825
3 1/4 cup(s)
Tomatoes, Crushed, #10 Can, #2827
6 1/2 cup(s)
Sauce, Tomato, #10 Can, #2826
3 1/4 cup(s)
Base, Beef, Low Sodium, #2500
3/4 ounce(s)
Water, Municipal, Mississippi
1 1/2 quart(s)
Pepper, Black, Ground, #2718
1 1/2 tablespoon(s)
Garlic Powder, #2709
1  tablespoon(s)
Chili Powder, #2703
2  tablespoon(s)
Cumin Seed, Ground, #2706
1  tablespoon(s) + 1 1/2 teaspoon(s)
Paprika, Ground, Domestic, #2716
1 1/2 ounce(s)
Onion Powder, #2714
1 1/2 ounce(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
14  ounce(s)


Heat water to rolling boil.


Slowly add macaroni and cook pasta until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package. DO NOT OVERCOOK. Drain well. Set aside for step 5. Cover and hold in warmer.


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


Add onions to beef and cook for 5 minutes.


Combine tomato paste, tomatoes, tomato sauce, beef base, water, pepper, garlic powder and remaining seasonings with beef and onion mixture and mix well. Add cooked macaroni from step 2.


Cook over medium heat, uncovered, until heated throughout, about 5-10 minutes.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.


Pour into one 12" x 20" x 4" steamtable pan. For 50 servings, use one pan.


Sprinkle shredded cheese evenly over pans. Place uncovered in warmer to allow cheese to melt before serving.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.


Using a 6 ounce spoodle, portion 3/4 cup per serving. Each portion provides of 2 3/4 oz. eq. meat/meat alternate, 1 oz. eq. of enriched grains, and 3/8 cup of red/orange vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

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.

Salsa may be used instead of crushed tomato. The nutrient analysis must be re-calculated if salsa is used.

Miscellaneous Notes

Yied: 50 servings is about 2 1/2 gallons.

Nutrients Per Serving
25.87 g
Dietary Fiber
2.75 g
23.42 g
403.00 mg
Total Fat
12.62 g
Sat. Fat
5.11 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Beef-A-Roni

Add cooked macaroni to meat mixture.


Sprinkle shredded cheese evenly over pans.


Place uncovered in warmer to allow cheese to melt before serving.


1 serving of Beef-a-Roni