Source: MRS 2015
MRS: 120 — Beef (100s)

Cheeseburger Pie with Biscuits(WGR)

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 (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

Beef, Ground, 80/20, #1001
13  pound(s) + 6  ounce(s)
Onions, Yellow, Diced 1/4", Raw, #4009
1  pound(s) + 10  ounce(s)
Peppers, Green, Diced, Frozen, #1613
1  pound(s) + 10  ounce(s)
Garlic Powder, #2709
1  tablespoon(s) + 1/3 tablespoon(s)
Mustard, Powder, Dry, #2712
2  tablespoon(s) + 2/3 tablespoon(s)
Pepper, Black, Ground, #2718
1 1/3 tablespoon(s)
Sugar, Brown, #2024
2 2/3 tablespoon(s) , packed
Paste, Tomato, #10 Can, #2825
1  quart(s) + 1  cup(s)
Catsup, Tomato, Bulk, #2241
2  cup(s) + 2/3 cup(s)
Vinegar, White, Bulk, #2260
1  cup(s) + 1/2 cup(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
2  pound(s) + 11  ounce(s)
Water, Municipal, Mississippi
2  quart(s) + 3  cup(s)
Biscuit, Enriched, 2 oz. eq., #1202
64  biscuit(s)-2 grain


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


Add onions, green peppers, and garlic powder to meat. Cook until vegetables are tender.


Add seasonings, sugar, tomato paste, catsup, vinegar, and water to ground beef mixture. Simmer until thick.

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


Evenly distribute 2 quarts ground beef mixture into steamtable pans (12" x 20" x 2½"). For 48 servings use 2 steamtable pans.


Top with 1 quart of shredded cheese per pan.


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


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 160 degrees F or higher for 15 seconds at the completion of the cooking process.


Cut 32 (8 x 4) servings in full size pan, using biscuits as a guide (cut portions so that each portion has one biscuit on top). If covered, punch holes so that the crust does not become soggy.


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. 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.

To vary recipe, use different spice blends, such as Southwest Spice Blends or Creole Spice Blends.

Nutrients Per Serving
37.39 g
Dietary Fiber
3.27 g
31.33 g
809.00 mg
Total Fat
25.09 g
Sat. Fat
11.61 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Cheeseburger Pie with Biscuits (WGR)

2 quarts ground beef mixture into steamtable pans topped with 1 quart of shredded cheese


Baked Cheeseburger Pie in a steamtable pan.


1 serving of Cheeseburger Pie