RECIPE DETAILS
Item ID: 1799503
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Beef, Soups
Allergens: None
RECIPE DETAILS
Item ID: 1799503
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Beef, Soups
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Kidney Beans, canned: 60% (drained)
- Ground Beef: 75% (cooked and drained)
Pre-Preparation
- Dice onions and garlic.
- Drain and rinse beans.
- Puree ¾ of the diced tomatoes.
Preparation
- In a tilt skillet or large stock pot over medium heat, cook tomato paste in oil until slightly ruddy in color and aromatic, about 5 minutes.
- Add garlic and onion, cook for about 5–7 minutes or until onions are translucent.
- Add beef and brown for approximately 10 minutes. Drain off grease.
- Add spices and cook with beef mixture for about 5 minutes.
- Add in puréed tomato, remainder of diced tomatoes, and beans then cook for an additional 5 minutes.
- Bring to a simmer, then simmer between 20 minutes to 1 hour to allow flavors to develop.
Serving
Serving: 1 cup (8 oz.)
Suggested serving utensil: 8 oz. ladle
Serving Suggestion: Serve with tortilla chips, rice, or whole grain dinner roll.
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¾ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 3 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 328.54 kcal |
| Total Fat | 19.44 gm |
| Saturated Fat | 6.84 gm |
| Trans Fat | 0.98* gm |
| Sodium | 284.18 mg |
| Carbohydrates | 14.64 gm |
| Fiber | 5.41 gm |
| Sugars | 7.09 gm |
| Added Sugars | 0.00* gm |
