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Cheeseburger Pie with Biscuits(WGR) (w/BC)
3 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, ΒΌ cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 64 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 64 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Onions, Yellow, Diced 1/4", Raw, #4009 | 3 1/4 cups |
Peppers, Green, Diced, Frozen, #1613 | 1 quart + 1 cup |
Garlic Powder, #2709 | 1 tablespoon + 1 teaspoon |
Beef Crumbles, #100134 | 10 pounds + 12 ounces, thawed |
Mustard, Powder, Dry, #2712 | 2 tablespoons + 2 teaspoons |
Pepper, Black, Ground, #2718 | 1 tablespoon + 1 teaspoon |
Sugar, Brown, #2024 | 2 tablespoons + 2 tablespoons, packed |
Paste, Tomato, #10 Can, #2825 | 1 quart + 1 cup |
Catsup, Tomato, Bulk, #2241 | 2 2/3 cups |
Vinegar, White, Bulk, #2260 | 1 1/2 cups |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 2 pounds + 11 ounces |
Water, Municipal, Mississippi | 2 quarts + 2 3/4 cups |
Biscuit, Whole Grain, #1202 | 64 biscuits-2 grain |
DIRECTIONS
1. | Spray a braising pan with food release spray. Add the onions, green peppers, and garlic powder to the pan and cook until the vegetables are tender. |
2. | Add the thawed beef crumbles and heat. Do not use frozen beef crumbles in recipes. |
3. | Add the seasonings, sugar, tomato paste, catsup, vinegar, and water to the ground beef mixture. Simmer the mixture until it is thick. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Evenly distribute 2 quarts + 2 2/3 cup of the ground beef mixture into each steamtable pans (12" x 20" x 2½"). For 48 servings use 2 steamtable pans. |
5. | Top each steamtable pan with 1 quart + 1 1/3 cup of shredded cheese. |
6. | Place biscuits on top of each pan, 8 across and 4 down. |
7. | To bake:
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Cut the casserole into 32 servings (8 x 4) in each steamtable pan, using the biscuits as a guide (cut portions so that each portion has one biscuit on top). Serve immediately, or cover and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. |
9. | Portion one piece per serving. Each portion provides 3 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grain, ¼ cup red/orange vegetable, and 1/8 cup other vegetable. CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours. |
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.
To vary recipe, use different spice blends, such as Southwest Spice Blends or Creole Spice Blends.
Nutrients Per Serving
Illustrated Steps for Preparation of Cheeseburger Pie with Biscuits (WGR) (with BC)
| 1. | _300_200_int_c1.jpg) Ground beef mixture topped with shredded cheese | 2. | _300_200_int_c1.jpg) Baked Cheeseburger Pie in a steamtable pan. |
| 3. | _300_200_int_c1.jpg) 1 serving of Cheeseburger Pie |