Source: MRS 2014
MRS: 128 — Beef (100s)

Chili Cheese Corn Chips

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 80  Size of Portion: 1/2 cup of chili and 1 ounce of corn chips
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)

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Beef, Ground, 80/20, #1001
12  pound(s)
Onions, Frozen, Diced, #1610
1  pound(s)
Peppers, Green, Diced, Frozen, #1613
1  pound(s)
Cumin Seed, Ground, #2706
1  tablespoon(s)
Spice Blend MS, Southwest, No Salt, #2735
1/2 cup(s) + 1  tablespoon(s)
Sauce, Tomato, #10 Can, #2826
1  quart(s) + 3  cup(s)
Water, Municipal, Mississippi
1  quart(s)
Tomatoes, Crushed, #10 Can, #2827
1  quart(s) + 3  cup(s)
Chili Powder, #2703
1/4 cup(s) + 2  tablespoon(s)
Corn Chips, Bulk, #2124
5  pound(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
5  pound(s)
DIRECTIONS

1.

Brown ground beef and drain in colander. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking. Add onions and peppers and sauté until onions and peppers are tender.

2.

Mix in spices and cook for 5 minutes.
Stir in tomato sauce, water and crushed tomatoes. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes until mixture is thickened.

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

3.

Weight 1 ounce of corn chips to determine serving size.
Portion 1 ounce of corn chips in container. Top with 4 ounces of chili and 1 ounce grated cheese per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 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.  Discard any leftovers.

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.

Miscellaneous Notes

Yield: 100 servings is about 4 gallons and 3 quarts.

Chili and cheese that was not used to assemble Chili Cheese Corn Chips may be stored for later use.
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.

Nutrients Per Serving
Calories
423
Carbohydrates
19.58 g
Dietary Fiber
2.11 g
Protein
27.21 g
Sodium
616.56 mg
Total Fat
25.84 g
Sat. Fat
10.93 g
Trans Fat
0.00 g