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Chili Cheese Corn Chips
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 80 Size of Portion: 3/4 cup of chili and 9-10 chips
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 14 pound(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) + 3 1/4 ounce(s) |
Peppers, Green, Diced, Frozen, #75 | 1 pound(s) + 3 1/4 ounce(s) |
Cumin Seed, Ground, #319 | 2 3/8 teaspoon(s) |
Spice Blend MS, Southwest, No Salt, #562 | 3/4 cup(s) |
Sauce, Tomato, #10 Can, #264 | 1 quart(s) + 3 3/4 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Tomatoes, Crushed, #10 Can, #268 | 1 quart(s) + 3 3/4 cup(s) |
Chili Powder, #329 | 1/3 cup(s) + 1 tablespoon(s) |
Corn Chips, Bulk, #227 | 5 pound(s) + 8 ounce(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 5 pound(s) |
DIRECTIONS
1. | 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. |
2. | 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. |
3. | Portion 1 ounce of corn chips (9-10 chips) in container. Top with 6 ounces of chili and 1/2 ounce grated cheese per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, and 1/8 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
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.