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Cheesy Burger Bake with Tots(with BC)
2 oz. eq. meat/meat alternate, 1/2 cup serving red/orange vegetable, 1/2 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 (Starchy)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 40 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 5 gram(s) |
Onions, Frozen, Diced, #1610 | 1 pound(s) |
Beef Crumbles, #100134 | 7 pound(s) , thawed |
Paste, Tomato, #10 Can, #2825 | 6 1/2 cup(s) |
Water, Municipal, Mississippi | 3 quart(s) |
Mustard, Powder, Dry, #2712 | 1 1/2 tablespoon(s) |
Pepper, Black, Ground, #2718 | 2 teaspoon(s) |
Catsup, Tomato, Bulk, #2241 | 1 1/2 cup(s) |
Vinegar, White, Bulk, #2260 | 1 2/3 cup(s) |
Sugar, Brown, #2024 | 1 ounce(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 1 pound(s) + 1/2 pound(s) |
Potatoes, Nugget Shaped, #1618 | 7 pound(s) |
DIRECTIONS
1. | Spray braising pan with food release sprary. Add onion and coo for 5 minutes or until onions are tender. Combine beef crumbles with onions. |
2. | Mix tomato paste, water, seasonings, ketchup, vinegar, and brown sugar. Add mixture to ground beef and simmer for 10 to 15 minutes. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Let cool slightly and fold in cheese. Pour 2 quarts into full size 2 1/2-inch deep serving pans. For 40 servings use 1 serving pan. |
4. | Layer 2 1/2 quarts of potato nuggets in single layer on top of each pan. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion a 6 ounce spoodle (3/4 cup) per serving. Each portion provides 2 1/2 oz. eq. of meat/meat alternate, 1/2 cup serving of starchy vegetable, and 1/2 cup serving of red/orange 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
Illustrated Steps for Preparation of Cheesy Burger Bake with Tots(with BC)
| 1. | _300_200_int_c1.jpg) Mix tomato paste, water, seasonings, ketchup, vinegar, and brown sugar. Add mixture to ground beef. | 2. | _300_200_int_c1.jpg) Layer 2 1/2 quarts of potato nuggets in single layer on top of each pan. |
| 3. | _300_200_int_c1.jpg) Pan of Cheesy Burger Bake ready for service | 4. | _300_200_int_c1.jpg) 1 serving of Cheesy Burger Bake |