Recipe Source: BVSD
  • 100
  • 2
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/4c meat,1/2c rice,1/4c salsa
  • Nutrition Link: 80284
  • Food Category: Beef
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Cooked beef yields 63%
    Drained peppers yield 94%

  • Preparation Instructions:

    Trim all silver skin off of beef, season with salt and pepper and sear in tilt skillet on all sides.
    Add water until it is halfway up the sides of the meat. Will need to add water throughout the cooking process to make sure the water level stays the same.
    Cook for 3 hours or until it falls apart.
    Shred beef and place in cooking liquid overnight to cool.
    Drain the liquid, add chipotles (pureed), lime juice, green chilies and green chili sauce (thawed). Can add some cooking liquid back in if it is too dry.
    Season with more salt if needed.
    1 pan = 10 lbs or 5 quarts = 80 servings.

    2 ounces of beef mixture or 1/4 cup per serving.

    Serve over 1/2 cup of brown rice (recipe SI299) and with 1/4 cup or 1.4 ounce weight of the Black Beans and Corn Salsa (recipe FS007)

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 1.75 Calories: 195.35
Dark Green: 0 Milk: 0 Sat. Fat: 5.62%
Red Orange: 0 Grains: 1 Sodium: 191.12
Legumes: 0
Starchy: 0.125
Other: 0
Additional: 0

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