Source: MRS 2015
MRS: 126 — Beef (100s)

Cheesy Burger Bake with Tots

Meal Component Contribution:
2 1/2 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)
  •  Meat/Meat Alternate
  •  Vegetables (Starchy)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 40 SERVINGS)
Beef, Ground, 80/20, #1001
8  pound(s)
Onions, Frozen, Diced, #1610
1  pound(s)
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.

Brown ground beef and drain. Press drained beef to remove excess fat. Add onion. Continue cooking for 5 minutes or until onion is tender.

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.  
Bake at 350 degrees F for 25 minutes or until tater tots are done and have been slightly browned.

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
Calories
447
Carbohydrates
31.32 g
Dietary Fiber
4.26 g
Protein
26.78 g
Sodium
906.64 mg
Total Fat
24.14 g
Sat. Fat
7.79 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Cheesy Burger Bake with Tots
1.

Brown ground beef and drain.

2.

Mix tomato paste, water, seasonings, ketchup, vinegar, and brown sugar. Add mixture to ground beef.

3.

Layer 2 1/2 quarts of potato nuggets in single layer on top of each pan.

4.

Pan of Cheesy Burger Bake ready for service

5.

1 serving of Cheesy Burger Bake