MEASURE (FOR 64 SERVINGS)
Beef, Ground, 80/20, #1001
13 pounds + 6 ounces
Onions, Yellow, Diced 1/4", Raw, #4009
1 1/4 cups
Peppers, Green, Diced, Frozen, #1613
1 quart + 3/4 cups
Garlic Powder, #2709
1 tablespoon + 1 teaspoon
Mustard, Powder, Dry, #2712
2 tablespoons + 2 teaspoons
Pepper, Black, Ground, #2718
1 tablespoon + 1 teaspoon
Sugar, Brown, #2024
2 tablespoons + 2 teaspoons, 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
Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue to cook it.
Add the onions, green peppers, and garlic powder to the meat. Cook the mixture until vegetables are tender.
Add the seasonings, sugar, tomato paste, catsup, vinegar, and water to the ground beef mixture. Simmer this mixture until it is thick.
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.
Top each steamtable pan with 1 quart + 1 1/3 cup of shredded cheese.
Place biscuits on top of each pan, 8 across and 4 down.
CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Cut 32 (8 x 4) servings 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.
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.
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 Blend or Creole Spice Blend.
Ground beef mixture topped with shredded cheese
Baked Cheeseburger Pie in a steamtable pan.
1 serving of Cheeseburger Pie
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