Less-Meat Veggie & Beef Burrito Bowl | USDA School Recipe
A ground beef and veggies school lunch recipe to use up your USDA commodity foods that kids will love.
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Cooking tools:
- Kitchen scale
- Grater
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Pot
- Saucepan
- Stove
- Serving bowl
- Plate
Ingredients
- ¼ cup vegetable oil
- 8 yellow onions, thinly sliced
- 8 red bell peppers, thinly sliced
- ½ cup chili powder
- ¼ cup ground cumin
- 2 Tbsp oregano
- 2 tsp kosher salt
- 6 carrots, shredded
- 6 zucchini, shredded
- ½ cup fresh garlic, minced
- 12 lbs baby spinach
- 10 ¼ lbs lean ground beef
- 6 cups salsa
- 6 ¼ lbs shredded cheddar cheese
- 100 10” whole wheat tortilla
- 50 cups cooked brown rice
- FOR GARNISH (optional): scallions, thinly sliced
- cilantro, chopped
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