Chili Pie Nachos with Fritos® Original Corn Chips

chili-pie-nachos-with-fritos-original-corn-chips

Cook Time

>60

Minutes

Prep Time

20

Minutes

Total Time

80

Minutes

Yield (Serves)

100

Servings

Description

A Texas-style classic built for K-12 production with no shortcuts on flavor. Fritos® Original Corn Chips topped with a scratch-made ground beef chili con carne made with fresh ground beef, kidney beans, canned diced tomatoes, tomato paste, and a bold six-spice chili blend, finished with USDA reduced-fat shredded cheddar cheese. Students can customize at the topping bar, driving participation and reducing waste.

 
Nutrition
Per Serving
 
Calories520
Saturated Fat 8g
Sodium 550mg
Added Sugar 0g

1 serving = 1 bag of chips + 4 oz. chili + 1 oz. shredded cheese

Meal Contribution

  • 2 oz. Eq M/MA
  • 2 oz. Eq Grain
  • ¼ cup Beans, peas, lentils
  • ⅛ cup Red/orange

Ingredients


Ingredients

Measure

Weight
Walking Tacos Fritos® Original Corn Chips 100 bags 1.5 oz. bags
 Ground beef, 80/20, fresh — 14 lb. raw
Kidney beans, canned, low sodium, drained & rinsed   6 lbs. + 12 oz.
 Diced tomatoes, canned, no salt added (undrained)  — 6 lb. + 6 oz.
 Tomato paste  7 cups 3 lbs. + 8 oz.
Water

4 quarts

—
 Yellow onion, fresh, diced 4½ cups 1½ lb
 Chili spice blend (sub-recipe)  1 cup —
Vegetable oil  ¼ cup 2 oz.
Reduced-fat shredded cheddar cheese   24 cups 6 lb. + 4 oz. 
 Topping bar (sour cream or greek yogurt, chopped green onion, diced tomatoes, chopped cilantro, diced white onion, jalapeños)  As needed — 

Directions

Pre-Preparation – One day before service

  1. Mix the Chili Spice Blend (see sub-recipe); store covered, labeled, and dated in dry storage.
  2. Prep onions: Peel and small dice onions. Store covered, labeled, and dated in the cooler.
  3. CCP: Store at ≤41°F.
  4. Move frozen ground beef to the cooler to thaw.
  5. Place the shredded cheddar cheese in 4-inch skinny pans and store in the cooler, covered, labeled, and dated.
  6. CCP: Store the ground beef and shredded cheese at 41°F.
  7. Prepare topping bar options and place in 2-4 inch skinny pans for students to customize using a self-serve topping bar.
  8. CCP: Store at ≤41°F.
  9. Drain and rinse kidney beans under cold running water until liquid runs clear. Store covered, labeled, and dated in the cooler.
  10. CCP: Store at ≤41°F.
  11. Stage Fritos® at the service line.

Preparation – Day of service

  1. Cook Beef: Preheat tilt skillet to 350°F. Once preheated, add the thawed ground beef, breaking large pieces into small crumbles. Cook approximately 10-12 minutes or until the beef reaches 155°F. Drain excess fat.
  2. CCP: Cook to 155°F+.
  3. Sauté the Onions: Reduce tilt skillet to 300°F. Add diced onions (3 lb.) to the drained beef. Cook for 5 to 7 minutes, stirring frequently, until onions are softened and translucent. Do not skip this step; cooking the onions in the beef drippings builds the flavor base of the chili.
  4. Next, add the chili spice blend to the beef & onion mixture. Stir to coat evenly and cook for 2 minutes to bloom the spices. Add tomato paste and stir well, cooking another 2 minutes until the paste darkens slightly.
  5. Add the canned diced tomatoes with juices, drained kidney beans, and water. Stir until fully combined. Bring to a boil, then reduce to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the ground beef returns to temp and chili thickens to a saucy consistency.
  6. Place seasoned ground beef in 2-4 inch hotel pans and hot hold, covered, until service.
  7. CCP: Hot hold at 135°F.
  8. To serve: Open bag of Fritos® Original Corn Chips. Top with 4 oz. (#8-scoop) chili and 1 ounce (#30-scoop) shredded cheddar cheese. Students finish by customizing nachos at the topping bar.

Tips | Notes

  • Texture Control: Never pre-build; chips will get soggy.
  • Chili consistency is important. If it is too thin, the chips will get soggy quickly. If chili thickens too much during hold, stir in a small amount of hot water.
  • This chili is an excellent make-ahead item. Cool properly in shallow hotel pans in the walk-in and refrigerate at 40°F or below. Reheat to 165°F before service. Day-two chili is often better than day-one as the spices develop overnight.
  • If Fritos® Original Corn Chips Walking Taco bags are not available, bulk Fritos® Original Corn Chips can be used as the base. A 2 oz. Eq grain portion is 1.5 oz. or about 48 corn chips.

Food Safety

  • Cold Hold: 41°F or below (Shredded Cheese, Chopped Onions)
  • Hot Hold: 135°F+ (Ground Beef Chili)
  • Process: Same Day (Process #2) – Simultaneous Hot and Cold Holding Required

Sub-Recipe

Chili Spice Blend

  • Ingredients: 3 tablespoons granulated garlic, ⅓ cup chili powder, ¼ cup ground cumin, 2 tablespoons smoked paprika, 2 tablespoons kosher salt, 1 tablespoon black pepper.
  • Instructions: Combine all ingredients in a labeled container. Whisk until thoroughly blended. Store covered, labeled, and dated in dry storage. Can be made up to 3 days in advance.
  • Yield: Approximately 1 cup (enough for 100 servings).