Beef Burrito Bowl
Ingredients
Chili Beef Filling
- 3 tablespoons + 1 teaspoon olive oil
- 4 pounds 8 ounces ground beef 80/20
- 1 quart 1 pound 1 ounces onions ¼ inch diced
- 1 tablespoon + 2 teaspoons salt
- 3 tablespoons chili powder
- 1 quart + 2 cups canned low-sodium tomato sauce
Spanish Rice
- 7 quarts water
- 3 quarts + 2 cups brown rice, long grain raw
- 1 quart + 2 cups canned tomatoes, diced, with juice preferably low sodium
Toppings
- 3 quarts + 1 cups canned black beans low-‐sodium rinsed and drained
- 1 quart + 2 cups fresh lettuce Julienne slice
- 3 quarts + 1 cup reduced fat cheddar cheese shredded
Homemade Salsa
- 1 quart + 2 cups canned tomatoes, diced, with juice
- 2 ½ cups 11 ounces fresh onions ¼ inch diced
- 2/3 cup Tomato paste
- 1 cup Water
- 1 teaspoon garlic powder
Instructions
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.