Packed with protein and veggies, this Taco Chili is a school lunch standout that’s both nutritious and satisfying.
Crediting
- Number of Servings: 100
- Size of Portion: 1 Cup
- 1.5 oz. eq. meat/meat alternative.
- 5/8 Cup red/orange vegetable
- 1/4 Cup Legume
- 1/4 Cup Starchy Vegetable
Ingredients
- USDA Beef Crumble, Material
- 4 #10 Cans Red Gold® Nutritionally Enhanced Salsa
- 2.60 #10 cans, 1 GALLON + 2 QUART + 1 CUP USDA Sweet Corn, L/S, Material
- 2.75 #10 Cans, 1 GALLON + 2 QUART + 1 CUP USDA Pinto Beans, pinto, L/S
- 9 OZ Taco Seasoning
- 2 Quart Water
Instructions
Step 1
Day of Service: Pre-Prep: Clean and sanitize prep area. Pull 10-gallon stockpot and place at workstation. Pull Red Gold Chunky Salsa, corn and pinto beans from storage and place at workstation. Pull reduced sodium taco seasoning and place at workstation. Wipe off tops of salsa, corn and beans,
open and carefully discard lids. Drain beans and corn thoroughly. Pull thawed ground beef crumbles from cooler and place at workstation. Wash hands thoroughly. CCP: Prepare foods at room temperature in two hours or less.
Step 2
Prep: Add beef crumbles to the stock pot. Add the taco seasoning and mix together, Add salsa, corn, beans and water. Stir well.
Step 3
Cook: Place stockpot on stove over medium heat. Stirring frequently, bring the chili to a low boil and then simmer for 45 minutes, CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
Step 4
Hold: Place chili in full 6” deep steam table pans. Cover and place in warmer above 135°F. CCP: Hold above 135°F
Step 5
Serve: One cup of Taco Chili using 1 – 8 oz. ladle or spoodle. Each serving provides 1.5 oz. eq. meat/meat alternative, 5/8 cup red/orange vegetable, ¼ legume, ¼ starchy vegetables. Each serving weighs 286.925 grams or 10.12 oz. CCP: Hold above 135°F
Related Recipes
-
Brunch Bowl
A flavorful, student-approved breakfast bowl featuring RED GOLD® Nutritionally Enhanced Salsa.
-
Latin-Inspired Chicken Totchos
This bold and colorful bowl layers crispy tater tots with tender dark meat chicken strips, creamy white queso, and Red Gold® Nutritionally Enhanced Salsa.
-
Rattle Snake Bowl
Spice up your school lunch menu with this bold and balanced Rattlesnake Bowl. Featuring multi-grain penne pasta, fajita-style chicken strips, creamy jalapeño cheese sauce, crunchy tortilla chips, and topped with...
Related Blog Items
-
Save Big When You Choose Red Gold® Salsa!
According to Datassential, 35% of America’s restaurants serve salsa. Among casual restaurants it’s even higher at 45%. If you are serving this fun, flavorful, and healthy item, you’ll want to...
-
Value Is More Than Cutting Prices. It’s In The Customer Experience.
Worn out from trying to drive traffic by cutting prices? New insights from NPD/Circana says there is a better way. According to Circana’s CREST after reviewing commercial restaurant menus through...
-
Craveable Sauces: The Red Gold® Secret to C-Store Foodservice Traffic
It’s clear that your food is key to driving more traffic and sales this year. PDI Technologies, a data company that tracks sales, proved it with its report on what’s...