NO BEAN BEEF CHILI POT PIE WITH TORTILLA STRIP TOPPING

Made With:

Beverages

Pace® Picante Sauce- Mild

Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.

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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)

Yields

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.

Nutrition Facts

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%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
flour tortilla, 6-inch, cut into thin strips 9 oz. ea.
vegetable oil, as needed
southwest seasoning blend, as needed
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.
Weight Measure
green onion, sliced 4 oz. cups
vegetable oil tbsp.
boneless beef chuck roast, raw, cut into 2-inch pieces 6 lb.
yellow onion, chopped 24 oz. 4 1/4  cups
garlic, peeled, chopped tbsp.
green and red bell pepper, diced 20 oz. cups
chili powder tbsp.
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.
Made With:

Beverages

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild 72 oz. qt.
water cups
frozen whole kernel corn 1 oz. cups
cilantro, minced 1 oz. cups
sharp Cheddar cheese, shredded 12 oz. cups
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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