- 1-5 lb. container MRS. GERRY’S SOMBRERO PASTA
- 2 lbs. ground beef, browned, crumbled and drained
- 1 tsp. salt
- 4-16 oz. cans mild chili style beans with juice
- 2-10.75 oz. cans condensed tomato soup
- 2-15 oz. cans tomato sauce
- 6 cups water
- ½ cup chili powder
- ¼ cup sugar
- Brown ground beef with salt; drain off grease. Combine all ingredients in a stockpot and heat over medium low heat to 165° to 180°F, stirring often to prevent sticking.
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- 1 (5 lb.) container MRS. GERRY’S SOMBRERO PASTA SALAD
- 2 lbs. fully cooked IQF chicken meat, thawed, diced
- 2 (10.75 oz.) cans condensed cream of chicken soup
- 2 (10.75 oz.) cans condensed nacho cheese soup
- 5 cups milk
- 4 (14 oz.) cans chicken broth
- 2 (4 oz.) cans diced green chilies
- ¼ cup chili powder
- 2 tsp. ground cumin
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 2 (16 oz.) cans white beans with juice, optional
- Combine all ingredients in a stockpot, and heat over medium low heat to 165 to 180 degrees F, stirring often to prevent sticking. Makes about 32 (1 cup) servings.
2.2.1
- 1 (5 lb.) container MRS. GERRY’S SOMBRERO PASTA SALAD
- 2 lbs. lean ground beef
- 1 tsp. salt
- 1 (15 oz.) can tomato sauce
- 1 cup water
- Brown ground beef with salt; drain off grease. Add remaining ingredients and heat over medium low heat to 165 to 180 degrees F, stirring often to prevent sticking. Serve immediately (or see below). Makes about 16 (1 cup) servings.
- OPTIONAL: Spoon hot (165 to 180 degrees F) mixture into a lightly greased 4” deep half pan. Spread with 12 oz. shredded Cheddar Jack cheese. Place in preheated 375 degrees F oven and bake for 15 to 20 minutes or until cheese is melted. Serve immediately with sour cream, salsa, and crushed corn chips sprinkled on top.
2.2.1
- 1 (5 lb.) container MRS. GERRY’S SOMBRERO PASTA SALAD
- 2 lbs. lean ground beef
- 1 tsp. salt
- 2 (16 oz.) cans kidney beans, drained
- Brown ground beef with salt; drain off grease. Add Sombrero Pasta Salad and kidney beans; mix gently. Chill to 33 to 39º F. Makes about 25 servings.
2.2.1
| TACO SALAD WITH LETTUCE AND CHIPS |
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- 1 (5 lb.) container MRS. GERRY’S SOMBRERO PASTA SALAD
- 2 lbs. lean ground beef
- 1 tsp. salt
- 2 (16 oz.) cans kidney beans, drained
- 2 med. heads iceberg lettuce, cleaned and chopped (about 5 qts. or 40 oz.)
- 1 (12 to 16 oz.) bag nacho cheese flavored tortilla chips, slightly crushed
- Brown ground beef with salt; drain off grease. Add Sombrero Pasta Salad and kidney beans; mix gently. Chill to 33 to 39º F. Just before serving, toss with lettuce and tortilla chips. Makes about 35 servings.
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