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:
- Heat the oil in a tilt skillet or stovetop braising pan large enough to hold all ingredients.
- Add beef to the pan and break up the meat as it cooks and browns.
- Heat to 165°F or higher for at least 15 seconds.
- Remove the meat and drain off all fat in the skillet.
- Add the onions to the skillet and cook until onion is translucent, stirring to keep from sticking and browning.
- Return the meat to the pan.
- Add the salt, chili powder and tomato sauce and stir well to combine.
- Bring to a simmer and cook for 5 minutes.
- Hold at hot service for 135°F or higher
For the Spanish Rice:
- Bring water to a boil.
- 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.
- Remove rice from oven and remove foil. Stir in the diced canned tomatoes until well combined.
- Replace foil and place back in the oven and cook for an additional 15 minutes until rice is tender and water is absorbed.
- Hold at hot service for 135°F or higher
- 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.
- If beans are to be served for hot service, hold at hot service for 135°F or higher
- 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:
- Place diced tomatoes, onions, tomato paste, water, garlic powder, cumin, salt and sugar in a food processor or blender.
- Use a bowl, mix pureed tomato mixture and remaining diced tomatoes until blended. Refrigerate until ready to serve.
- Hold at 40°F or lower. Portion with 2 ounces ladle (1/4 cup)
To serve Build Your Own Burrito Bowls:
- Serve 1 ounce cooked beef and 2 ounces (1/2 cup) cooked rice in bowls.
- Place beans, shredded cheese, shredded lettuce and salsa in salad bar or other cold service location.
- Allow students to add their own toppings to burrito bowls. Additional toppings may include reduced-‐fat sour cream, sliced jalapenos and canned corn.
Recipe Source: www.tomatowellness.com