Tex-Mex Chili Beef Dippers
Browned ground beef and onions simmered with green chilies and tomato and taco sauces. Topped with cheese and iceberg lettuce, and served with tortilla chips.
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)||13 pounds|
|Onions, chopped||4 1/2 pounds|
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2. Add green chilies, tomato sauce, taco sauce, salt and garlic powder; mix well. Bring to a boil. Reduce heat; simmer 40 minutes.
|Canned mild chilies, diced||2 quarts|
|Tomato sauce||1 no. 10 can|
|Prepared taco sauce||1 1/4 cups|
|Garlic powder||2 tablespoons|
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3. For each serving: Portion 2-2/3 ounces (1/3 cup; #16 scoop) beef mixture into 8-ounce bowls. Portion 3/4 ounce chips around edge. Top with 1/4 ounce lettuce and 1/2 ounce cheese.
TACO SALAD VARIATION: Prepare chili beef as above. For each serving: Portion 1 cup thinly sliced lettuce into bowl. Top with beef mixture and cheese as above; portion chips around edge.
|Triangular tortilla chips||74 ounces|
|Iceberg lettuce, shredded||1 gallon|
|Cheddar cheese, shredded||3 1/8 pounds|
294.00 cal calories; 2.99 g dietary fiber; 97.00 IU vitamin A; 18.00 g protein; 20.00 mg vitamin C; 0.22 mg thiamin-B1; 0.27 mg riboflavin-B2; 3.17 mg niacin-B3; 99.00 mg calcium; 19.00 g carbohydrates; 2.73 mg iron; 204.00 mg phosphorus; 468.00 mg potassium; 16.00 g total fat; 6.17 g T.S.F.A.; 2.19 g T.P.F.A.; 6.14 g T.M.F.A.; 50.00 mg cholesterol; 729.00 mg sodium;
Nutrition information per serving: 301 calories; 17 g fat(7 g saturated fat; 5 g monounsaturated fat); 55 mg cholesterol; 607 mg sodium; 20 g carbohydrate; 1.8 g fiber; 18 g protein; 4.3 mg niacin; 0.3 mg vitamin B6; 1.4 mg vitamin B12; 1.9 mg iron; 11.7 mg selenium; 3.3 mg zinc; 42.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12 and zinc; and a good source of vitamin B6, iron and selenium