NO BEAN BEEF CHILI POT PIE WITH TORTILLA STRIP TOPPING

NO BEAN BEEF CHILI POT PIE WITH TORTILLA STRIP TOPPING

Nutrition Facts

Serving Size
1 SERVING (1-1/4 CUP FILLING, TORTILLA TOPPING)
Amount Per Serving
Calories 569
% Daily Value
Total Fat 34.8g
54%
Saturated Fat 14.3g
72%
Cholesterol 133mg
44%
Sodium 1403mg
58%
Total Carbohydrate 22.7g
8%
Dietary Fiber 6g
24%
Protein 39.9g
80%
Vitamin A 30%
Vitamin C 43%
Calcium 25%
Iron 28%
Total Time

140 min.

Serving & Size

1 SERVING (1-1/4 CUP FILLING, TORTILLA TOPPING)

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Try a new twist to the traditional pot pie. Made with Pace®  Mild Picante Sauce, beef chuck roast, onions, peppers, corn, Cheddar cheese and topped with homemade crispy tortilla strips.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Pace® Picante Sauce- Mild
72 oz.
qt.
flour tortilla 9 oz. ea.
vegetable oil
green onion 3.5 oz. cups
southwest seasoning blend
vegetable oil tbsp.
boneless beef chuck roast 6 lb.
yellow onion 24 oz. 4 1/4  cups
garlic tbsp.
green and red bell pepper 20 oz. cups
chili powder tbsp.
water cups
frozen whole kernel corn 1 oz. cups
cilantro 0.5 oz. cups
sharp Cheddar cheese 12 oz. cups
Instructions
To Make Spicy Tortilla Strips:
1. Cut tortillas in half and cut halves into 1/2-in. strips. Place in bowl and drizzle with oil and seasoning blend and toss to coat well.

2. Place in an even layer on a full-size sheetpan and bake in a 425°F conventional or 375°F convection oven.  Bake for 14 minutes or until crispy, stirring half-way through baking time.

3. Remove from heat and cool. Reserve.
1. In large pan or stock pot, heat oil over medium-high heat; add beef and sauté until just browned, about 3 minutes. Remove beef from pot. Reserve.

2. Degrease pot of one half of the fat. Add onions and sauté 4 minutes. Stir in garlic and continue to cook 2 minutes.

3. Add peppers and spices and sauté 4 minutes.
4. Pour in Salsa and water and bring to a simmer, stirring often. Simmer 1 1/2-2 hours, stirring often. (Add more water if needed during cooking.)

5. Stir in corn and return to a simmer. Remove from heat and stir in cilantro and scallions.

6. Pour pot pie filling (10 lb.) into a full-size hotel pan. Or portion into 16-oz. individual casserole dishes.

7. Top with shredded Cheddar and Spicy Baked Tortilla Strips and bake in 400°F. conventional or 350°F. convection oven 15-20 minutes or until cheese is melted and mixture is bubbly.

8. Serve 1 1/2 cups (3-#8 scoops) cheese and tortilla topped pot pie filling.
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