Home | Recipe Ideas


Speed Scratch Three Bean Chili & Mac

Yield: 20 Servings  |  Serving Size: 7.6 oz by weight or 1 cup by volume


5.0 lbs.

2.0 lbs.

Hot Water

1.25 lbs.

USDA WGR Elbow Pasta (110501)

20 oz.

USDA Shredded Cheddar Cheese (100012)

<br />
<b>Notice</b>:  Undefined variable: rowsIdea in <b>/home1/jtmfoodg/public_html/recipes.php</b> on line <b>326</b><br />


Prep Time: 60 minutes

  1. Preheat oven to 350°F.
  2. Place frozen, unopened pouch of Three Bean Chili into steamer or in boiling water (tilt skillet or kettle)
  3. Heat for approximately 45 minutes to an internal temperature of 145°F (HACCP Critical Control Point - 145°F for 15 seconds)
  4. Once the product reaches recommended temp., hot hot until ready to assemble recipe (HACCP Critical Control Point - 145°F or higher) until ready to use
  5. Open the bag carefully to avoid being burned
  6. Using non-stick cooking spray, spray full size hotel pan.
  7. Place portioned elbow pasta, hot water and heated three bean chili into pan and mix thoroughly.
  8. Cover and bake in 350°F oven for 30 minutes.
  9. Remove from oven and add shredded cheese evenly over top of chili mac and place back into oven, uncovered, for an additional 5 minutes or until cheese is melted.
  10. Remove from oven and allow pan to cool slightly before cutting into portions.
  11. Cut pan into 4 rows x 5 rows to get 20 servings

Nutritional Contribution: 7.6 oz. by weight or 1 cup by volume provides: 2.0 oz. M/MA + 1.0 oz. Grain Equivalent + 1/4 cup R/O  vegetable


Speed Scratch Three Bean Chili & Mac Nutrition Label