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Cheesy Burger Bake with Tots(with BC)
3 oz. eq. meat/meat alternate, ½ cup serving red/orange vegetable, ½ cup serving starchy vegetable
Number of Portions: 40 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Red/Orange)
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 40 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 5 second spray |
Onions, Frozen, Diced, #1610 | 2 cups |
Beef Crumbles, #100134 | 7 pounds , thawed |
Paste, Tomato, #10 Can, #2825 | 1 quart + 2 1/2 cups |
Water, Municipal, Mississippi | 3 quarts |
Mustard, Powder, Dry, #2712 | 1 tablespoon + 2 teaspoons |
Pepper, Black, Ground, #2718 | 2 teaspoons |
Catsup, Tomato, Bulk, #2241 | 1 1/2 cups |
Vinegar, White, Bulk, #2260 | 1 2/3 cups |
Sugar, Brown, #2024 | 2 tablespoons , packed |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 1 pounds + 8 ounces |
Potatoes, Nugget Shaped, #1618 | 7 pounds |
DIRECTIONS
1. | If the beef crumbles and onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Spray a braising pan with food release spray. Then add the onions and cook them for 5 minutes, or until onions are tender. |
3. | Add the thawed beef crumbles and stir until the mixture is combined. Do not use frozen beef crumbles in recipes. |
4. | Mix the tomato paste, water, seasonings, catsup, vinegar, and brown sugar together. Then add this mixture to ground beef and simmer for 10 to 15 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Pour 5 quarts of the mixture into full size 4-inch deep serving pans. For 40 servings use 1 serving pan. |
6. | Sprinkle 1 pound + 12 ounces of cheese over each pan. |
7. | Layer 5 quarts of potato nuggets in a single layer on top of each pan. |
8. | Bake the casserole at 350 degrees F for 25 minutes or until tater tots are done and have been slightly browned. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the |
9. | Remove the Cheesy Burger Bake from the oven. Serve it 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. CCP: Cover and hold for service at 135 degrees F or higher. |
10. | Portion a 6 ounce spoodle (¾ cup) per serving. Each portion provides 3 oz. eq. of meat/meat alternate, ½ cup serving of starchy vegetable, and ½ cup serving of red/orange 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 Cheesy Burger Bake with Tots(with BC)
| 1. | _300_200_int_c1.jpg) Cooking the beef crumbles and onions | 2. | _300_200_int_c1.jpg) Mixing the tomato paste, water, seasonings, catchup, vinegar, and brown sugar with the ground beef. |
| 3. | _300_200_int_c1.jpg) Layering 5 quarts of potato nuggets in single layer on top of each pan. | 4. | _300_200_int_c1.jpg) Pan of Cheesy Burger Bake ready for service |
| 5. | _300_200_int_c1.jpg) 1 serving of Cheesy Burger Bake |