Portion Size: 1 cup (8 oz.)
DIRECTIONS
- Heat oven to 350°F. Cook macaroni until al dente. Drain and rinse.
- Mix crumbles with cooked macaroni in 2" deep pans. Use 2 pans for 50 servings and 4 pans for 100 servings.
- Stir pinto beans into macaroni turkey mixture.
- Mix tomatoes with juice, tomato paste and seasoning together in bowl and combine tomato mixture with macaroni.
- Sprinkle cheese evenly over pan of macaroni.
- Bake for about 30 minutes or until chili mac reaches 140°F. Hold at 140°F. until service.
- Portion 8 oz. (2 #8 scoops) for one serving.
INGREDIENTMacaroni, whole grain, dry | |
50 SERVINGSMEASURE:WEIGHT: 3 lbs. 6 oz. | 100 SERVINGSMEASURE:WEIGHT: 6 lbs. 8 oz. |
INGREDIENTSavory Turkey Crumbles FC, #6401-40, thawed | |
50 SERVINGSMEASURE:WEIGHT: 7 lbs. | 100 SERVINGSMEASURE:WEIGHT: 14 lbs. |
INGREDIENTPinot beans, canned, drained | |
50 SERVINGSMEASURE: 3 c.WEIGHT: | 100 SERVINGSMEASURE: 1 qt. 2 c.WEIGHT: |
INGREDIENTTomatoes, diced, canned in juice, low sodium | |
50 SERVINGSMEASURE: 2 qt.WEIGHT: | 100 SERVINGSMEASURE: 1 gal.WEIGHT: |
INGREDIENTTomato paste, no salt added | |
50 SERVINGSMEASURE: 1 qt.WEIGHT: | 100 SERVINGSMEASURE: 2 qt.WEIGHT: |
INGREDIENTTex-Mex or taco seasoning, salt-free | |
50 SERVINGSMEASURE: 3/4 c.WEIGHT: | 100 SERVINGSMEASURE: 1 1/2 c.WEIGHT: |
INGREDIENTCheddar cheese, shredded | |
50 SERVINGSMEASURE:WEIGHT: 1 lb. 9 oz. | 100 SERVINGSMEASURE:WEIGHT: 3 lbs. 2 oz. |
NUTRIENTS PER SERVING | |||||
Calories | 298 cal | ||||
Fat | 10 g | ||||
Saturated Fat | 5 g | ||||
Trans Fat | 0 g | ||||
Cholesterol | 60 mg | ||||
Sodium | 441 mg | ||||
Carbohydrates | 30 g | ||||
Dietary Fiber | 4 g | ||||
Protein | 23 g |
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.
Portion Size: 1 cup (8 oz.)
DIRECTIONS
- Heat oven to 350°F. Cook macaroni until al dente. Drain and rinse.
- Mix crumbles with cooked macaroni in 2" deep pans. Use 2 pans for 50 servings and 4 pans for 100 servings.
- Stir pinto beans into macaroni turkey mixture.
- Mix tomatoes with juice, tomato paste and seasoning together in bowl and combine tomato mixture with macaroni.
- Sprinkle cheese evenly over pan of macaroni.
- Bake for about 30 minutes or until chili mac reaches 140°F. Hold at 140°F. until service.
- Portion 8 oz. (2 #8 scoops) for one serving.
INGREDIENTS | 50 SERVINGS | 100 SERVINGS | ||
---|---|---|---|---|
MEASURE | WEIGHT | MEASURE | WEIGHT | |
Macaroni, whole grain, dry | 3 lbs. 6 oz. | 6 lbs. 8 oz. | ||
Savory Turkey Crumbles FC, #6401-40, thawed | 7 lbs. | 14 lbs. | ||
Pinot beans, canned, drained | 3 c. | 1 qt. 2 c. | ||
Tomatoes, diced, canned in juice, low sodium | 2 qt. | 1 gal. | ||
Tomato paste, no salt added | 1 qt. | 2 qt. | ||
Tex-Mex or taco seasoning, salt-free | 3/4 c. | 1 1/2 c. | ||
Cheddar cheese, shredded | 1 lb. 9 oz. | 3 lbs. 2 oz. |
NUTRIENTS PER SERVING | |||||
Calories | 298 cal | Fat | 10 g | Saturated Fat | 5 g |
Trans Fat | 0 g | Cholesterol | 60 mg | Sodium | 441 mg |
Carbohydrates | 30 g | Dietary Fiber | 4 g | Protein | 23 g |
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.
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