Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenWheat; Tomato; Beef; Peppers Bell; Onion

Calories: 320 Kcal

Carbohydrates: 27 g

Protein: 18 g

Total Fat: 16 g

Calcium: 40 mg

Sodium: 95 mg

Ingredients

10 Servings

• 8 Oz Pasta, Macaroni/Elbow Dry

• 2 lb 6 Oz Beef, Ground 80-85/20-15 Raw

• 1 1/3 Cup Onion, Yellow

• 2 Oz Peppers, Green Fresh

• 1 1/4 Qt Soup, Tomato LS

• 1/2 tsp Pepper, Black Ground

25 Servings

• 1 lb 4 Oz Pasta, Macaroni/Elbow Dry

• 6 lb Beef, Ground 80-85/20-15 Raw

• 3 1/4 Cup Onion, Yellow

• 4.5 Oz Peppers, Green Fresh

• 3 Qt Soup, Tomato LS

• 1 tsp Pepper, Black Ground

50 Servings

• 2 lb 8 Oz Pasta, Macaroni/Elbow Dry

• 12 lb Beef, Ground 80-85/20-15 Raw

• 1 3/4 Qt Onion, Yellow

• 8.5 Oz Peppers, Green Fresh

• 1 Gal 3 Cup Soup, Tomato LS

• 2 tsp Pepper, Black Ground

100 Servings

• 5 lb Pasta, Macaroni/Elbow Dry

• 24 lb Beef, Ground 80-85/20-15 Raw

• 3 1/4 Qt Onion, Yellow

• 1 lb 1 Oz Peppers, Green Fresh

• 3 Gal Soup, Tomato LS

• 1 Tbsp 1 tsp Pepper, Black Ground

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cook Macaroni according to package directions. Rinse and drain.*Chill <40F.

2. In large sauce pot, cook beef, peppers and onions until beef is browned and onions are tender. Drain fat.

3. Add soup, seasonings and macaroni to cooked, drained beef. Mix well.

4. Portion into baking pans; cover and bake to internal temp >155F for 15 sec.

5. CCP -- Hold at >135F for only 4 hrs.

6. CCP-- Cool: Product must reach 135F to 70F within 2 hrs and 70F to 40F within 4 hrs.

7. CCP -- Reheat: To internal temp of 165F held 15 sec within 1 hr - one time only.

8. Cook Time: 45-60 min

   
   
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