MEASURE (FOR 120 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Dough Sheets, Pizza, WGR, #1207
Beef, Ground, 80/20, #1001
Spice Blend MS, Southwest, No Salt, #2735
Salt, Table, #2219
Garlic Powder, #2709
2 tablespoons + 1 teaspoon
Water, Municipal, Mississippi
Sour Cream, Cultured, MS
3 quarts + 2 cups
Mayonnaise, Reduced Calorie, Bulk, #2249
2 quarts + 2 cups
Cheese, American, Grated/Shredded, #1306
3 pounds + 8 ounces
Onions, Frozen, Diced, #1610
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 quart + 1 cup, chopped or sliced
Peppers, Green, Diced, Frozen, #1613
1 quart + 1 cup
Peppers, Jalapeño, Sliced, #2810
2 1/2 cups
Cheese, American, Grated/Shredded, #1306
2 pounds + 8 ounces
Pat one thawed dough sheet in the bottom and up a half inch of sides of 2½" x 12" x 20" pan sprayed with pan release spray. For each 24 servings, use 1 pan.
Heat oven to 350 degrees F and pre-bake dough sheets for 10 minutes.
Brown the ground beef and drain it. Press draining beef to remove excess fat.
After draining ground beef, return to pan to continue cooking.
CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Combine the Southwest Seasoning Blend, salt, and garlic powder.
Add enough water to the dry seasonings to mix them together well.
Add the seasoning mixture to ground beef. Stir the mixture well to combine, then stir in the remaining water to the ground beef mixture.
Simmer the mixture for 10 minutes. Keep it warm to combine with other ingredients.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Combine the sour cream, mayonnaise, 3 pounds + 8 ounces cheese, and onion for filling. Set aside for step 9.
On top of the dough sheet, evenly distribute ingredients as follows:
To bake: Convection oven 325 degrees F for 30 to 45 minutes and until edges of dough are lightly brown.
Ten minutes before the end of cooking time, spread two cups of the grated cheese per pan. Then return the pans to oven and cook for the remaining 10 minutes.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
At end of the cooking time, serve the John Wayne Casserole immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check the temperature every 30 minutes.
To portion, cut each pan 4 x 6 for 24 servings. Serve one piece for a portion. Each portion provides 2½ oz. eq. of meat/meat alternate, ¾ oz. eq. whole grain, and 1/8 cup of other 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.
Do not substitute canned tomatoes for fresh sliced tomatoes.
If students do not prefer spicy foods, jalapenos may be eliminated. Nutrient analysis will need to be recalculated if jalapenos are not included in the recipe.
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.
120 servings will fill 5 full-size steamtable pans.
One thawed dough sheet in steam table pan
Patting one thawed dough sheet in the bottom and up a half inch of sides of a steamtable pan
Spreading sour cream mixture on other layers.
Sprinkling shredded cheese over heated mixture.
1 sheet tray of cooked John Wayne Casserole
1 serving of John Wayne Casserole
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