Beef Burrito Bowl

This recipe works for:

Serving Size: 50
Chili Beef Filling:
  • Olive oil 3 tablespoons + 1 teaspoon
  • Beef, ground 80/20, raw 4 pounds 8 ounces
  • Onions ¼ inch diced 1 quart 1 pound 1 ounces
  • Salt 1 tablespoon + 2 teaspoons
  • Chili Powder 3 tablespoons
  • Canned low-­‐sodium tomato sauce 1 quart + 2 cups
Spanish Rice:
  • Water 7 quarts
  • Brown rice, long grain, raw 3 quarts + 2 cups
  • Canned tomatoes, diced, with juice, preferably low sodium 1 quart + 2 cups
Toppings:
  • Black Beans, canned, low-­‐sodium, drained, rinsed and drained 3 quarts + 1 cups Fresh lettuce Julienne slice 1 quart + 2 cups
  • Reduced fat cheddar cheese shredded 3 quarts + 1 cup
Homemade Salsa:
  • Canned tomatoes, diced, with juice 1 quart + 2 cups
  • Fresh onions ¼ inch diced 2 ½ cups 11 ounces
  • Tomato paste 2/3 cup
  • Water 1 cup
Garlic powder  1 teaspoon

Directions:

For the Chili Beef Filling:

  1. Heat the oil in a tilt skillet or stovetop braising pan large enough to hold all ingredients.
  2. Add beef to the pan and break up the meat as it cooks and browns.
  3. Heat to 165°F or higher for at least 15 seconds.
  4. Remove the meat and drain off all fat in the skillet.
  5. Add the onions to the skillet and cook until onion is translucent, stirring to keep from sticking and browning.
  6. Return the meat to the pan.
  7. Add the salt, chili powder and tomato sauce and stir well to combine.
  8. Bring to a simmer and cook for 5 minutes.
  9. Hold at hot service for 135°F or higher

For the Spanish Rice:

  1. Bring water to a boil.
  2. Place rice in a steam table pan. Pour boiling water over rice, cover tightly with foil and bake in a 350°F oven for approximately 40 minutes until water is almost absorbed.
  3. Remove rice from oven and remove foil. Stir in the diced canned tomatoes until well combined.
  4. Replace foil and place back in the oven and cook for an additional 15 minutes until rice is tender and water is absorbed.
  5. Hold at hot service for 135°F or higher
  6. Prepare the black beans, shredded lettuce and shredded cheddar cheese for service. Black beans can either be served in a cold serving table or hot.
  7. If beans are to be served for hot service, hold at hot service for 135°F or higher
  8. Refrigerate until ready to serve. Hold shredded lettuce and shredded cheddar cheese (and black beans if used for cold service) at 40°F or lower

 

Note: If using cold water instead of boiling water, increase first cooking time by 30 minutes.

For the Salsa:

  1. Place diced tomatoes, onions, tomato paste, water, garlic powder, cumin, salt and sugar in a food processor or blender.
  2. Use a bowl, mix pureed tomato mixture and remaining diced tomatoes until blended. Refrigerate until ready to serve.
  3. Hold at 40°F or lower. Portion with 2 ounces ladle (1/4 cup)

To serve Build Your Own Burrito Bowls:

  1. Serve 1 ounce cooked beef and 2 ounces (1/2 cup) cooked rice in bowls.
  2. Place beans, shredded cheese, shredded lettuce and salsa in salad bar or other cold service location.
  3. Allow students to add their own toppings to burrito bowls. Additional toppings may include reduced-­‐fat sour cream, sliced jalapenos and canned corn.

 

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.