Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Pan Fry

Nutritional Content

Allergens: Tomato; Beef; AllergenMilk

Calories: 280 Kcal

Carbohydrates: 8 g

Protein: 18 g

Total Fat: 21 g

Calcium: 250 mg

Sodium: 570 mg

Ingredients

10 Servings

• 1 lb 10 Oz Beef, Ground 80-85/20-15 Raw

• 2 Tbsp 1 tsp Chili Powder, Mild

• 2 1/3 Cup Tomato, Sauce Cnd

• 1 Gal Lettuce, Iceberg

• 10.5 Oz Cheese, Cheddar Shredded

25 Servings

• 4 lb Beef, Ground 80-85/20-15 Raw

• 1/3 Cup Chili Powder, Mild

• 1 1/2 Qt Tomato, Sauce Cnd

• 2 Gal 3 Cup Lettuce, Iceberg

• 1 lb 10 Oz Cheese, Cheddar Shredded

50 Servings

• 8 lb Beef, Ground 80-85/20-15 Raw

• 3/4 Cup Chili Powder, Mild

• 3 Qt Tomato, Sauce Cnd

• 5 Gal Lettuce, Iceberg

• 3 lb 4 Oz Cheese, Cheddar Shredded

100 Servings

• 16 lb Beef, Ground 80-85/20-15 Raw

• 1 1/2 Cup Chili Powder, Mild

• 1 Gal 3 Cup Tomato, Sauce Cnd

• 10 Gal Lettuce, Iceberg

• 6 lb 8 Oz Cheese, Cheddar Shredded

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2. Preprep: Wash, drain, shred or tear Lettuce. Chop Onions and Tomatoes. Crumble and brown Beef with Chili Powder in skillet. Pour off fat.

3. Add Sauce and heat to *internal temp 165F for 15 sec.

4. Place 1 1/2 Cup Lettuce on platter. Place #12 Sep Meat mixture over Lettuce. Top with 1/2c of Tomato, 2 Tbs Onions and top with 2 Tbsp (1 oz) shredded Cheese.

5. CCP - Maintain Meat Sauce >140F for only 4 hrs.

6. CCP - Cool Meat Mixture: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.

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