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Chili Mac

Chili Mac
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Macaroni, whole grain, dry 3 lbs. 6 oz.
JENNIE-O® Savory Turkey Crumbles Fully Cooked, #08996, thawed 7 lbs.
Pinot beans, canned, drained 3 c.
Tomatoes, diced, canned in juice, low sodium 2 qt.
Tomato paste, no salt added 1 qt.
Tex-Mex or taco seasoning, salt-free 3/4 c.
Cheddar cheese, shredded 1 lb. 9 oz.

1 serving provides 2.5 oz. meat/meat alternate, 1 bread/grain and ¼ c. (other) vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories298 cal
Total Fat10 g
Saturated Fat5 g
Trans Fat0 g
Cholesterol 60 mg
Sodium441 mg
Total Carbohydrates30 g
Dietary Fiber4 g
Total Sugars*
Protein23 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 cup (8 oz.)

  1. Heat oven to 350°F. Cook macaroni until al dente. Drain and rinse.
  2. Mix crumbles with cooked macaroni in 2" deep pans. Use 2 pans for 50 servings and 4 pans for 100 servings.
  3. Stir pinto beans into macaroni turkey mixture.
  4. Mix tomatoes with juice, tomato paste and seasoning together in bowl and combine tomato mixture with macaroni.
  5. Sprinkle cheese evenly over pan of macaroni.
  6. Bake for about 30 minutes or until chili mac reaches 140°F. Hold at 140°F. until service.
  7. Portion 8 oz. (2 #8 scoops) for one serving.