Frito Chili Pie
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 2 1/4 tsp.
- Onions, raw chopped 3 tbsp., 2 5/8 tsp.,
- Beef, ground, 90% lean meat / 10% fat, raw 1 Ibs., 1 7/8 oz.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1/3 c., 2 tbsp., 1 1/8 tsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 1 1/2 tsp.
- Beans, pinto, canned, drained solids drained 1/3 c., 2 tbsp., 1 1/8 tsp.
- Spices, chili powder 1 1/2 tsp.
- Spices, cumin seed ground 1/4 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Seasoning mix, dry, taco, original 3/4 tsp.
- Soup, chicken broth or bouillon, dry 2 1/4 tsp.
- Beverages, water, tap, municipal 2/3 c., 2 5/8 tsp.
- Catsup, low sodium 1 tbsp.
- Fritos Corn Chips 16 Oz 4 5/8 oz.
- Cheese, cheddar, nonfat or fat free 4 5/8 oz.
INSTRUCTIONS
- In a large braising pan or large pot over medium high heat, cook ground beef until browned, drain. Put back on heat add onions and garlic and cook for 3-5 minutes.
- Add diced tomatoes with juice and tomato paste until blended. Simmer for 15 minutes.
- Add beans, seasionings, chicken base, water, and catsup. Let simmer for an additional 15 minutes until the internal temperature reaches 165 degrees F.
- Pour chili into serving pans and hold hot for service. To serve, place 6 oz spoodle or 3/4 cup of corn chips in the bottom of a bowl or tray. Top with 1/2 cup chili and 1 Tbsp of cheese.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 3 tbsp.
- Onions, raw chopped 1 c.
- Beef, ground, 90% lean meat / 10% fat, raw 4 Ibs., 10 oz.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 pt.
- Redpack Tomato Paste, 111oz Can - CS of 6 2 tbsp.
- Beans, pinto, canned, drained solids drained 1 pt.
- Spices, chili powder 2 tbsp.
- Spices, cumin seed ground 1 tsp.
- Spices, pepper, black ground 1/2 tsp.
- Seasoning mix, dry, taco, original 1 tbsp.
- Soup, chicken broth or bouillon, dry 3 tbsp.
- Beverages, water, tap, municipal 1 pt., 1 c.
- Catsup, low sodium 1/4 c.
- Fritos Corn Chips 16 Oz 1 Ibs., 3 oz.
- Cheese, cheddar, nonfat or fat free 1 Ibs., 3 oz.
INSTRUCTIONS
- In a large braising pan or large pot over medium high heat, cook ground beef until browned, drain. Put back on heat add onions and garlic and cook for 3-5 minutes.
- Add diced tomatoes with juice and tomato paste until blended. Simmer for 15 minutes.
- Add beans, seasionings, chicken base, water, and catsup. Let simmer for an additional 15 minutes until the internal temperature reaches 165 degrees F.
- Pour chili into serving pans and hold hot for service. To serve, place 6 oz spoodle or 3/4 cup of corn chips in the bottom of a bowl or tray. Top with 1/2 cup chili and 1 Tbsp of cheese.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 1/3c., 2 tsp.
- Onions, raw chopped 1 pt.
- Beef, ground, 90% lean meat / 10% fat, raw 7 Ibs.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 qt.
- Redpack Tomato Paste, 111oz Can - CS of 6 1/4 c.
- Beans, pinto, canned, drained solids drained 1 qt.
- Spices, chili powder 1/4 c.
- Spices, cumin seed ground 2 tsp.
- Spices, pepper, black ground 1 tsp.
- Seasoning mix, dry, taco, original 2 tbsp.
- Soup, chicken broth or bouillon, dry 1/3 c., 2 tsp.
- Beverages, water, tap, municipal 1 qt., 1 pt.
- Catsup, low sodium 1/2 c.
- Fritos Corn Chips 16 Oz 2 Ibs., 6 oz.
- Cheese, cheddar, nonfat or fat free 2 Ibs., 6 oz.
INSTRUCTIONS
- In a large braising pan or large pot over medium high heat, add onions and garlic and cook for 45 seconds. Add in the beef crumbles and heat until warm.
- Add diced tomatoes with juice and tomato paste until blended. Simmer for 15 minutes.
- Add beans, seasionings, chicken base, water, and catsup. Let simmer for an additional 15 minutes until the internal temperature reaches 165 degrees F.
- Pour chili into serving pans and hold hot for service. To serve, place 6 oz spoodle or 3/4 cup of corn chips in the bottom of a bowl or tray. Top with 1/2 cup chili and 1 Tbsp of cheese.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 3/4 c.
- Onions, raw chopped 1 qt.
- Beef, ground, 90% lean meat / 10% fat, raw 14 Ibs.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 2 qt.
- Redpack Tomato Paste, 111oz Can - CS of 6 1/2 c.
- Beans, pinto, canned, drained solids drained 2 qt.
- Spices, chili powder 1/2 c.
- Spices, cumin seed ground 1 tbsp., 1 tsp.
- Spices, pepper, black ground 2 tsp.
- Seasoning mix, dry, taco, original 1/4 c.
- Soup, chicken broth or bouillon, dry 3/4 c.
- Beverages, water, tap, municipal 3 qt.
- Catsup, low sodium 1 c.
- Fritos Corn Chips 16 Oz 4 Ibs., 12 oz.
- Cheese, cheddar, nonfat or fat free 4 Ibs., 12 oz.
INSTRUCTIONS
- In a large braising pan or large pot over medium high heat, add onions and garlic and cook for 45 seconds. Add in the beef crumbles and heat until warm.
- Add diced tomatoes with juice and tomato paste until blended. Simmer for 15 minutes.
- Add beans, seasionings, chicken base, water, and catsup. Let simmer for an additional 15 minutes until the internal temperature reaches 165 degrees F.
- Pour chili into serving pans and hold hot for service. To serve, place 6 oz spoodle or 3/4 cup of corn chips in the bottom of a bowl or tray. Top with 1/2 cup chili and 1 Tbsp of cheese.