Source: MRS 2025
MRS: 1175.2 — Beef (1000s)

Cheeseburger Pie with Biscuits (w/BC)

Meal Component Contribution:
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)
  •  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
1  quart + 3/4 cup
Peppers, Green, Diced, Frozen, #1613
1  quart + 1  cup
Garlic Powder, #2709
1  tablespoon + 1  teaspoon
Beef Crumbles, #100134
11  pounds , 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
Water, Municipal, Mississippi
2  quarts + 3  cups
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
2  pounds + 11  ounces
Biscuit, Whole Grain, #1202
64  biscuits-2 grain
DIRECTIONS

1.

Thaw the beef, crumbles onions, and green peppers in the refrigerator.  Drain the beef crumbles, onions, and green peppers thoroughly before adding to the recipe.  

CCP:  Hold under refrigeration (41 degrees F. or lower) until ready for assembly.

2.

Spray a braising pan with food release spray. Add the onions, green peppers, and garlic powder to the pan. Cook this mixture until the vegetables are tender.

3.

Add the thawed beef crumbles to the vegetable mixture. Do not use frozen beef crumbles in recipes.

4.

Add the mustard powder, pepper, brown sugar, tomato paste, catsup, vinegar, and water to ground beef mixture. Simmer this mixture until it is thick.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Evenly distribute 2 quarts + 2 cup of the ground beef mixture into each steamtable pans (12" x 20" x 2½"). For 32 servings use 1 steamtable pan; for 64 servings use 2 steamtable pans.

6.

Top each steamtable pan with 1 quart + 1 cup of shredded cheese.

7.

Place biscuits on top of each pan, 8 across and 4 down.

8.

To bake:

  • Conventional oven: 375 degrees F for 30-35 minutes (for biscuits that are frozen.)
  • Convection Oven: Bake at 375 degrees F for 25 minutes (for biscuits that are frozen.)

CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

9.

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.

10.

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 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

- Thaw the ground beef, onions, and pepper in the refrigerator.  Drain the thawed onions and peppers before adding them to the recipe.
- To vary recipe, use different spice blends, such as Southwest Spice Blend or Creole Spice Blend.

Purchasing Guide

Use USDA Foods or Department of Defense (DoD) products when available.

Miscellaneous Notes

- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product -formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving
Calories
441
Carbohydrates
42.00 g
Dietary Fiber
5.00 g
Protein
25.00 g
Sodium
849.00 mg
Total Fat
20.00 g
Sat. Fat
9.50 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Cheeseburger Pie with Biscuits (with BC)
1.

Ground beef mixture topped with shredded cheese

2.

Baked Cheeseburger Pie in a steamtable pan.

3.

1 serving of Cheeseburger Pie