Sloppy Jose and Pasta
Rotini noodles topped with ground beef, chili beans and spicy tomato sauce.
Yield: 100 servings
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1. Brown ground beef and onions until beef is no longer pink, breaking beef up into crumbles; pour off drippings.
|Ground Beef (IMPS/NAMP 136)||17 pounds|
|Onions, chopped||4 1/2 quarts|
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2. Stir in tomato sauce and chili beans; bring to a boil. Reduce heat; simmer 10 minutes.
3. Stir in chilies, jalapeno peppers, chili powder and garlic powder; continue cooking 10 minutes. Keep hot.
|Canned tomato sauce||2 no. 10 cans|
|Canned chili beans in sauce||1 no. 10 can|
|Canned mild chilies, diced||2 1/2 quarts|
|Canned jalapeno peppers, minced||3 - 6 tablespoons|
|Chili powder||3/4 cup|
|Garlic powder||2 1/2 tablespoons|
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4. For each serving: Portion 3/4 cup beef mixture over 1/2 cup pasta. Top with about 1 tablespoon cheese.
SLOPPY JOSE & POTATO VARIATION: Beef mixture may be served over cooked potato wedges instead of pasta; purchase 18.8 pounds frozen potato wedges.
For each serving: Portion 3/4 cup beef mixture over 3 ounces (1/2 cup) cooked potato wedges; top with about 1 tablespoon each sour cream and Cheddar cheese.
|Cooked rotini, hot||12 1/2 quarts|
|Cheddar cheese, shredded||1 1/2 quarts|
Nutrition information per serving: 354 calories; 13 g fat(6 g saturated fat; 5 g monounsaturated fat); 59 mg cholesterol; 551 mg sodium; 33 g carbohydrate; 4.0 g fiber; 24 g protein; 7.8 mg niacin; 0.4 mg vitamin B6; 1.7 mg vitamin B12; 3.6 mg iron; 32.3 mg selenium; 4.4 mg zinc; 63.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline