Southwest Beef Penne Pasta Recipe

Makes 50 servings

This recipe makes 4 gallons, 2 pints, and 3 cups of Southwestern penne pasta and 3 pounds and 2 ounces of taco beef to make 50 to 1½ cups of penne pasta, 1 ounce of ground beef, and 1 ounce of shredded cheddar cheese.

Ingredients

The ingredient list includes one scoop per ballast or volume. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 4 pounds and 4 ounces frozen raw (no more than 20 percent ground beef fat (US Department of Agriculture [USDA] foodstuff)
  • ½ cup taco seasoning
  • 1 gallon and 2¾ cups Italian cheese sauce
  • 3 quarts (1 can #10) low-sodium meatless spaghetti sauce, canned (USDA Foodstuff)
  • 1 cup dried oregano
  • ½ cup light chili powder
  • 6 pounds and 8 ounces whole grain rich dry penne pasta (USDA food product)
  • 4 pounds and 9 ounces frozen whole grain corn (USDA food product)
  • 3 quarters ⅝ cup and 1 tablespoon low-sodium black beans, canned (USDA food product)
  • 3 pounds and 3 ounces low-fat yellow cheddar cheese, shredded (USDA food product)
  • 2.8 ounces (1 bunch) fresh cilantro

directions

To be prepared in advance
  1. Thaw the beef in the refrigerator two days before preparing. Critical Control Point (CCP): Maintain beef at an internal temperature of 41°F or less.
To prepare the beef taco
  1. In a slanted skillet, over medium heat, add the ground beef. Stir constantly with a spatula until the pieces are broken into equal pieces.
  2. Drain the fat from the ground beef and add the taco seasoning over medium heat. Keep warm. CCP: Cook beef to an internal temperature of 155°F for 15 seconds.
To prepare the Southwestern Cream Sauce
  1. In a large food container, add Italian cheese sauce, spaghetti sauce, oregano and light chili powder.
  2. With a commercial hand mixer, blend the Southwest Cream Sauce until evenly absorbed.
To prepare the penne pasta
  1. In a tilted skillet, boil 10 gallons of water and add the penne. Cook until al dente.
  2. Drain the pasta and add the Southwestern Cream Sauce, corn, and black beans to a tilt pan over medium heat. Stir in the sauce until the sauce evenly coats the penne. CCP: Cook penne pasta to an internal temperature of 165°F for 15 seconds.
To assemble the Southwestern Beef Pasta
  1. Place 1½ cups Penne Pasta with Southwestern Cream Sauce in a 16-ounce microwave-safe bowl.
  2. Layer 1 ounce taco beef over penne pasta mixture.
  3. Place 2 tablespoons shredded cheddar cheese over taco beef.
  4. Remove and discard the cilantro stems. Rinse cilantro under cold running water and chop to make 1 cup and 2 tsp.
  5. Sprinkle 1 teaspoon of chopped cilantro over the cheese.
  6. Cover with a lid and place in a stove. CCP: Hold beef pasta at an internal temperature of 135°F or higher for 15 seconds.
  7. Serve 1½ cups Southwestern penne pasta, 1 ounce ground beef and 1 ounce shredded cheese for each serving.

To note: Cheese sauce, Italian brand is Land O Lakes (#39944). The manufacturer is currently working on a low sodium option, which will significantly reduce the sodium content of the current recipe.

Nutritional analysis

  • Calories, in K calories: 683
  • Carbohydrates, in grams: 80.20
  • Protein, in grams: 35.50
  • Saturated fatty acids, in grams: 13
  • Trans fat, in grams: 13
  • Total fat, in grams: 28.50
  • Sodium, in milligrams: 1,033.60

Makes 100 servings

This recipe makes 9 gallons, 1 liter, and 2 cups of Southwestern penne pasta and 6 pounds and 4 ounces of taco beef to make 100 to 1½ cups of penne pasta, 1 ounce of ground beef, and 1 ounce of shredded cheddar cheese.

Ingredients

The ingredient list includes one scoop per ballast or bulk. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 8 pounds and 8 ounces frozen raw ground beef (no more than 20 percent fat) (US Department of Agriculture [USDA] foodstuff)
  • 1 cup taco seasoning
  • 2 gallons, 1 pint and 1½ cups Italian cheese sauce
  • 1 gallon and 2 quarts (2 number 10 cans) low-sodium meatless spaghetti sauce, canned (USDA Foodstuff)
  • 2 cups dried oregano
  • 1 cup light chili powder
  • 13 pounds whole grain rich dry penne pasta (USDA food product)
  • 9 pounds and 2 ounces frozen whole grain corn (USDA food product)
  • 1 gallon, 2 quarts, 1 cup, and 5 tablespoons low-sodium black beans, canned (USDA food product)
  • 6 pounds and 6 ounces low-fat yellow cheddar cheese, shredded (USDA food product)
  • 5.6 ounces (2 bunches) fresh cilantro

directions

To be prepared in advance
  1. Thaw the beef in the refrigerator two days before preparing. Critical Control Point (CCP): Maintain beef at an internal temperature of 41°F or less.
To prepare the beef taco
  1. In a slanted skillet, over medium heat, add the ground beef. Stir constantly with a spatula until the pieces are broken into equal pieces.
  2. Drain the fat from the ground beef and add the taco seasoning over medium heat. Keep warm. CCP: Cook beef to an internal temperature of 155°F for 15 seconds.
To prepare the Southwestern Cream Sauce
  1. In a large food container, add Italian cheese sauce, spaghetti sauce, oregano and light chili powder.
  2. With a commercial hand mixer, blend the Southwest Cream Sauce until evenly incorporated.
To prepare the penne pasta
  1. In a tilted skillet, boil 10 gallons of water and add the penne. Cook until al dente.
  2. Drain the pasta and add the Southwestern Cream Sauce, corn, and black beans to a tilt pan over medium heat. Stir in the sauce until the sauce evenly coats the penne. CCP: Cook penne pasta to an internal temperature of 165°F for 15 seconds.
To assemble the Southwestern Beef Pasta:
  1. Place 1½ cups Penne Pasta with Southwestern Cream Sauce in a 16-ounce microwave-safe bowl.
  2. Layer 1 ounce taco beef over penne pasta mixture.
  3. Place 2 tablespoons shredded cheddar cheese over taco beef.
  4. Remove and discard the cilantro stems. Rinse cilantro under cold running water and chop to make 2 cups, 1 tbsp, and 1 tsp.
  5. Sprinkle 1 teaspoon of chopped cilantro over the cheese.
  6. Cover with a lid and place in a stove. CCP: Hold beef pasta at an internal temperature of 135°F or higher for 15 seconds.
  7. Serve 1½ cups Southwestern penne pasta, 1 ounce ground beef and 1 ounce shredded cheese for each serving.

To note: Cheese sauce, Italian brand is Land O Lakes (#39944). The manufacturer is currently working on a low sodium option, which will significantly reduce the sodium content of the current recipe.

Nutritional analysis

  • Calories, in K calories: 683
  • Carbohydrates, in grams: 80.20
  • Protein, in grams: 35.50
  • Saturated fatty acids, in grams: 13
  • Trans fat, in grams: 13
  • Total fat, in grams: 28.50
  • Sodium, in milligrams: 1,033.60

General recipe information

Category



  • Griddle Recipes
  • Recipes with condiments

Serving suggestion


  • Yield 50 or Yield 100–1½ cups penne pasta, 1 ounce ground beef, and 1 ounce shredded cheddar cheese.

Contribution to meal pattern

The meal pattern contribution for this recipe is based on the suggested serving size above.

  • 3 ounces meat equivalent/meat alternative
  • 2 ounces of whole grain rich equivalents
  • 5/8 cup vegetables (⅛ cup red/orange vegetables, ¼ cup legumes, and ¼ cup starch)

If you decide to change this recipe or the serving size, you can use the tools available on the Resources tab of the CA Culinary Centers Standardized Recipes webpage to create your own standardized recipe or find the Meal Template contribution. .

U.S. Department of Agriculture food items



  • Frozen raw ground beef (no more than 20% fat)
  • Canned Meatless Low Sodium Spaghetti Sauce
  • Whole Grain Rich Dry Penne Pasta
  • Frozen whole kernel corn
  • Canned Low Sodium Black Beans
  • Low Fat Shredded Yellow Cheddar Cheese

Recipe Roots (Flavor Profile)





  • Southwestern United States
  • Mediterranean

Preparation time






  • Preparation: 15 minutes for 50 servings or 25 minutes for 100 servings
  • Cooking: 30 minutes for 50 servings or 40 minutes for 100 servings
  • Assembly: 20 minutes for 50 servings or 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Maintain beef at an internal temperature of 41°F or less
  • CCP: Cook taco beef to an internal temperature of 155°F for 15 seconds.
  • CCP: Cook penne pasta to an internal temperature of 165°F for 15 seconds.
  • CCP: Hold beef pasta at an internal temperature of 135°F or higher for 15 seconds.

Classification of children

culinary center

Natomas Unified School District