MEASURE (FOR 80 SERVINGS)
Beef, Ground, 80/20, #1001
Onions, Frozen, Diced, #1610
Peppers, Green, Diced, Frozen, #1613
Cumin Seed, Ground, #2706
Spice Blend MS, Southwest, No Salt, #2735
1/2 cups + 1 tablespoons
Sauce, Tomato, #10 Can, #2826
1 quarts + 3 cups
Water, Municipal, Mississippi
Tomatoes, Crushed, #10 Can, #2827
1 quarts + 3 cups
Chili Powder, #2703
1/4 cups + 2 tablespoons
Corn Chips, Bulk, #2124
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
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.
Mix in spices and cook for 5 minutes.
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
Weight 1 ounce of corn chips to determine serving size.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
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.
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.
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