Ground Beef, Large Batch

Ingredients

• 25 lbs meat crumbles
• 12.5 cups onions, chopped
• 25 garlic cloves, finely chopped
• 25 (14½ oz) cans diced tomatoes, undrained
• 25 (8 oz) cans tomato sauce
• 1.5 cups chili powder
• 6 tbsp ground cumin
• 2 tbsp salt
• 2 tbsp pepper
• 25 (15–16 oz) cans kidney beans, rinsed and drained

Directions

1. 1.Cook onion and garlic in a saucepan until soft and fragrant, about 5 minutes.
2. 2.Stir in remaining ingredients except beans and meat.
3. 3.Heat to boiling, then reduce heat to low.
4. 4.Cover and simmer 1 hour, stirring occasionally.
5. 5.Stir in beans and meat. Heat to boiling, reduce heat to low.
6. 6.Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

Ingredients

• Topping: 25.5 lbs russet potatoes, peeled and cut into 1-inch pieces
• Topping: 5 tbsp salt
• Topping: 8.5 lbs cauliflower florets
• Topping: 2 cups extra virgin olive oil
• Topping: 8.5 cups low-fat milk
• Topping: ground pepper
• Topping: 8.5 cups shredded sharp cheddar cheese
• Filling: 1 cup extra virgin olive oil
• Filling: 17 large onions, diced
• Filling: 34 large carrots, diced
• Filling: 17 large celery stalks, diced
• Filling: 34 cloves garlic, minced
• Filling: 8.5 tsp dried thyme
• Filling: 17 lbs meat crumbles
• Filling: 8.5 tbsp salt and ground pepper
• Filling: 17 cups fresh or frozen peas
• Filling: 3 cups tomato paste
• Filling: 8.5 cups red wine (or chicken broth)
• Filling: 8.5 cups low-sodium chicken broth
• Filling: 1 cup Worcestershire sauce

Directions

1. 1.Preheat the oven to 400°F.
2. 2.Cover potatoes with cold water by 2 inches, salt well, and bring to a boil.
3. 3.After 3 minutes at a full boil, add cauliflower and cook 4–6 minutes more, until a knife slides through easily. Drain and return to the pot.
4. 4.Add olive oil, milk, salt, and black pepper. Mash into a creamy blend; taste and adjust.
5. 5.Heat olive oil in a large skillet over medium-high. Sauté onion, carrots, and celery about 4 minutes.
6. 6.Add garlic, thyme, salt, and pepper; sauté until fragrant. Add peas, tomato paste, wine, broth, and Worcestershire, and bring to a simmer.
7. 7.Simmer about 10 minutes until slightly reduced. Taste and adjust salt.
8. 8.Stir the meat into the vegetable mixture, spread in a baking pan, cover with the mash, and scatter cheese on top.
9. 9.Bake about 25 minutes, until bubbling and lightly browned. Broil briefly to brown further if desired.

Ingredients

• 2 cups extra virgin olive oil
• 17 medium yellow onions, chopped
• 34 cloves garlic, minced
• 17 lbs meat crumbles
• Salt and pepper
• 1 cup tomato paste
• 21 cups low-sodium beef broth
• 17 (15 oz) cans tomato sauce
• 17 (15 oz) cans diced tomatoes
• 6 tbsp Italian seasoning
• 6 tbsp paprika
• 25.5 cups elbow macaroni, uncooked
• 17 cups shredded cheddar
• Parsley for garnish

Directions

1. 1.In a large skillet over medium heat, warm the oil. Cook onion until soft, about 5 minutes, then add garlic and cook 1 minute more.
2. 2.Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in the macaroni.
3. 3.Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
4. 4.Add the meat and cook until heated through.
5. 5.Stir in cheese and remove from heat. Garnish with parsley before serving.

Ingredients

• 25 lbs meat crumbles
• 8 tbsp minced garlic
• 22 lbs shredded cabbage or coleslaw mix
• 6 cups low-sodium soy sauce (or liquid aminos)
• 8 tbsp ground ginger
• 25 whole eggs
• 2 tsp sriracha
• 1.5 cups sesame oil
• Sliced green onions for serving

Directions

1. 1.In a large skillet, sauté the garlic 30 seconds. Add the cabbage, soy sauce, and ginger, and sauté to desired tenderness — add a little water if more liquid is needed.
2. 2.Add the meat and cook until heated through.
3. 3.Make a well in the center of the skillet, add the eggs, and scramble over low heat.
4. 4.Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add more soy sauce or sriracha to taste.

Ingredients

• 10 tbsp olive oil
• 12.5 cups chopped red or yellow onion
• 12.5 cups chopped red bell pepper
• 12.5 lbs meat crumbles
• Salt and pepper
• 10 tbsp minced garlic
• 1¼ cups chili powder
• 5 tbsp ground cumin
• 10 (14.5 oz) cans black beans, drained and rinsed
• 10 (14.5 oz) cans fire roasted diced tomatoes
• 10 cups frozen corn
• 2.5 cups water or chicken broth
• 1 cup lime juice
• 5 cups chopped cilantro
• 20 cups shredded Monterey Jack cheese
• 150 (6-inch) corn tortillas

Directions

1. 1.Preheat the oven to 375°F and spray baking dishes with non-stick spray.
2. 2.Heat oil in a large skillet over medium-high. Sauté onion and bell pepper 4 minutes, then push to one side.
3. 3.Add garlic, chili powder, and cumin; cook 1 minute more.
4. 4.Add the meat crumbles and season with salt and pepper.
5. 5.Stir in black beans, tomatoes, corn, water, lime juice, and cilantro, then remove from heat.
6. 6.Layer tortilla halves across the bottom of the dish, covering as much surface as possible.
7. 7.Spread ⅓ of the beef mixture over the tortillas, then ⅓ of the cheese.
8. 8.Repeat the layering two more times and bake 20 minutes.

Ingredients

• 25 tbsp olive oil
• 12.5 cups diced onion
• 25 lbs meat crumbles
• 2.5 cups chili powder, divided
• 1 cup ground cumin
• Kosher salt and fresh ground pepper to taste
• 8 tbsp grated garlic
• 50 cups peeled and diced sweet potatoes
• 25 (14.5 oz) cans fire roasted diced tomatoes
• 100 oz canned diced green chiles
• 6.25 cups water
• 12.5 cups shredded cheddar cheese
• Cilantro for garnish (optional)

Directions

1. 1.Heat oil in a large skillet over medium-high. Add onion with half the chili powder and cumin, and season with salt and pepper. When the onion is nearly cooked, add the meat crumbles and garlic and cook 1 minute more. Transfer to a pan and wipe out the skillet.
2. 2.Add sweet potato, fire roasted tomatoes, green chiles, water, remaining chili powder and cumin, salt, and pepper. Cover, lower heat, and simmer about 20 minutes until the sweet potatoes are tender.
3. 3.Stir the beef mixture back in, top with cheese, cover 1 minute until melted, and garnish with cilantro.

Ingredients

• 8 lbs meat crumbles
• 8 small onions, diced
• 1 cup dried oregano
• 1 tbsp salt (or to taste)
• 1 tbsp pepper (or to taste)
• 8 (24 oz) cans marinara sauce
• 8 cups water
• 8 (15 oz) containers ricotta cheese
• 16 eggs
• 4 cups grated Parmesan cheese
• 96 lasagna noodles
• 16 cups shredded mozzarella cheese

Directions

1. 1.Preheat the oven to 375°F.
2. 2.In a skillet, cook the onion with ½ cup oregano, salt, and pepper until translucent.
3. 3.Add marinara and meat crumbles with the water. Stir, bring to a boil, then remove from heat.
4. 4.Combine ricotta, ½ cup oregano, eggs, Parmesan, salt, and pepper; mix well.
5. 5.Assemble: sauce on the bottom, then noodles, ricotta mixture, and mozzarella. Repeat to 4 layers of noodles, ending with ricotta and mozzarella.
6. 6.Bake about 1 hour — the full hour is needed for the noodles to cook. Test with a fork.

Ingredients

• 25 cups rice
• 6.25 cups soy sauce (or low-sodium soy sauce)
• 8.5 tbsp ground ginger (or fresh minced ginger)
• 100 cloves fresh garlic, minced
• 50 tsp red wine vinegar
• 8.5 tbsp sesame oil
• 8.5 tbsp sriracha (optional)
• 8.5 tbsp garlic chili sauce (optional)
• 1.5 cups olive oil
• 25 lbs meat crumbles
• 300 oz fresh or frozen broccoli florets
• 1.5 cups sesame seeds

Directions

1. 1.Cook the rice: bring water to a boil, add rice, lower to a simmer, cover, and cook 15–20 minutes.
2. 2.Mix soy sauce, ginger, garlic, red wine vinegar, sesame oil, sriracha, and chili sauce in a bowl.
3. 3.Add meat crumbles and broccoli to a large pan, pour over the sauce, and simmer 5–7 minutes until broccoli is tender (longer if frozen).
4. 4.Sprinkle with sesame seeds and serve over rice.

Ingredients

• Olive oil spray for the baking dish
• 2 cups olive oil
• 33 lbs meat crumbles
• 17 medium onions, finely chopped
• 11 tbsp kosher salt
• 1.5 tbsp black pepper
• 1 cup minced fresh garlic
• 4 cups avocado oil mayonnaise
• 4 cups ketchup
• 1 cup mustard
• 25 cups shredded sharp cheddar, divided

Directions

1. 1.Preheat the oven to 400°F and spray the baking dish with olive oil.
2. 2.Heat the olive oil in a large skillet over medium-high about 2 minutes, add the onions, and cook until soft, about 5 minutes.
3. 3.Stir in salt, pepper, and garlic and cook 1 minute more.
4. 4.Turn off the heat and stir in the meat crumbles, mayonnaise, ketchup, mustard, and 20 cups of the cheddar.
5. 5.Transfer to the baking dish and sprinkle with the remaining cheese.
6. 6.Bake about 15 minutes until melted and heated through, or broil 1–2 minutes if the dish is broiler-safe.

Ingredients

• 100 whole bell peppers, any color
• 12–16 lbs meat crumbles
• 17 white onions, diced
• 50 cloves garlic, minced
• 17 (15 oz) cans diced tomatoes, drained
• 17 cups cooked white rice
• 17 cups frozen corn
• 1 cup Worcestershire sauce
• 8 tbsp salt
• 3 tbsp black pepper
• 25 cups shredded pepper jack cheese, divided

Directions

1. 1.Preheat the oven to 350°F and lightly grease the pans.
2. 2.Trim the tops off the peppers and remove seeds and membranes. Place peppers in the pans.
3. 3.In a large skillet over medium-high heat, cook onion until soft. Add garlic and meat crumbles and cook 3 minutes more.
4. 4.Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire, salt, pepper, and 20 cups of the cheese.
5. 5.Spoon the mixture into the peppers and sprinkle the remaining cheese on top.
6. 6.Bake 30 minutes, until the cheese is bubbling and browned.

Ingredients

• 67 large carrots, diced
• 8 small yellow onions, diced
• 50 cloves garlic, minced
• 8 tbsp chili flakes
• 17 lbs meat crumbles
• 4 gallons beef broth
• 17 small cauliflower crowns, diced (fresh or frozen)
• 17 cups heavy cream
• Salt and ground black pepper
• Unsalted butter for frying

Directions

1. 1.In a deep pot, melt the butter over medium-high heat.
2. 2.Add carrots, onions, garlic, and chili flakes and cook 3–5 minutes until the onions turn golden.
3. 3.Add the meat crumbles, cauliflower, and beef broth and stir together.
4. 4.Bring to a boil, reduce to a light simmer, and cook 15 minutes. Add heavy cream, adjust salt, and simmer 5 minutes more.
5. 5.Serve hot, topped with shredded cheese and fresh herbs.

Ingredients

• 13 lbs ziti pasta
• 6 medium red onions, cubed
• 6 medium green bell peppers, cubed
• 13 large garlic cloves, minced
• 4 tbsp dried oregano
• 4 tbsp salt
• 2 tbsp ground black pepper
• 13 lbs meat crumbles
• 1.5 cups vegetable oil
• 13 jars marinara sauce (reserve 6 jars)
• 12 lbs ricotta cheese, separated
• 25 cups shredded mozzarella cheese, separated

Directions

1. 1.Preheat the oven to 350°F and cook the pasta per package instructions.
2. 2.Pulse onion, bell pepper, garlic, oregano, salt, and pepper in a food processor and mix the seasoning with the beef.
3. 3.In a large skillet, combine the meat crumbles with marinara sauce and simmer about 10 minutes. Reserve 6 jars of sauce for the pans.
4. 4.In a big bowl, mix pasta, meat sauce, half the ricotta, and some mozzarella.
5. 5.Cover the bottom of the pan with reserved marinara, add the pasta, drop spoonfuls of ricotta over the top, and sprinkle with mozzarella.
6. 6.Cover with foil and bake 30 minutes, then uncover and bake about 15 minutes more until the cheese melts.

Ingredients

• 25 lbs meat crumbles
• 9 sticks butter, divided
• 50 medium carrots, peeled and diced
• 25 medium white onions, diced
• 75 cloves garlic, minced
• 8 tbsp fresh ginger, minced
• Salt and pepper
• 75 eggs, whisked
• 75 cups cooked and chilled rice
• 19 cups frozen peas
• 5–6 cups soy sauce or fish sauce
• 1.5 cups toasted sesame oil
• 4 tbsp chili flakes (optional)
• Chopped green onions for garnish

Directions

1. 1.Add carrots, onion, garlic, and ginger to a hot buttered skillet, season generously, and sauté 3–4 minutes until soft.
2. 2.Move the vegetables to one side, melt more butter on the empty side, and scramble the eggs there until fluffy, then mix into the vegetables.
3. 3.Add the last of the butter, then the chilled rice, meat crumbles, peas, soy sauce, sesame oil, and chili flakes. Stir and fry 3 minutes.
4. 4.Remove from heat, stir in green onions, and serve warm.

Ingredients

• 4 lbs meat crumbles
• 4 cups salsa of your choice
• 8 dozen corn tortillas
• 2 cups shredded cheddar cheese
• 17 cups oil for frying
• Extra salsa and guacamole (optional)

Directions

1. 1.Simmer the meat crumbles and salsa in a pan for 5 minutes, then remove from heat.
2. 2.Warm the tortillas in the microwave for 30 seconds.
3. 3.Add a spoonful of meat and some shredded cheese to each tortilla.
4. 4.Roll up and secure with a toothpick. Repeat.
5. 5.Heat the oil in a pan and fry taquitos about 3 minutes per side, until golden brown.
6. 6.Oven method: bake at 425°F for 20 minutes, until golden brown.
7. 7.Drain on paper towel and serve with salsa and/or guacamole. Do not overcrowd the pan.

Ingredients

• 13 lbs meat crumbles
• 1 cup minced ginger
• 75 cloves garlic, minced
• 6 cups brown sugar
• 6 cups beef broth
• 6 cups low-sodium soy sauce
• 3 cups hoisin sauce
• 2 tbsp ground black pepper
• 2 tbsp red pepper flakes (optional)
• 8 lbs noodles — linguine, fettuccine, or spaghetti
• 13 tbsp cornstarch
• 1.5 cups water
• 50 medium green onions, sliced

Directions

1. 1.Heat the meat crumbles in a large high-sided skillet, adding ginger and garlic in the last 2 minutes.
2. 2.Meanwhile cook the pasta per package instructions (do not salt the water) and drain.
3. 3.Drain the beef and return it to the skillet with soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin. Stir to combine.
4. 4.Dissolve the cornstarch in the water, add it in, and bring to a low boil. Once thickened, add the drained noodles and stir.
5. 5.Let the noodles sit in the sauce a few minutes to absorb flavor. Serve hot, garnished with green onions.

Ingredients

• 2 cups olive oil, divided
• 17 lbs meat crumbles
• 25 cups chopped yellow onion
• 17 cups diced carrots
• 17 cups diced celery
• 50 cloves garlic, minced
• 50 (8 oz) cans tomato sauce
• 33 (14.5 oz) cans low-sodium chicken broth
• 8 cups water, plus more as desired
• 17 (15 oz) cans diced tomatoes
• 11 tbsp granulated sugar
• 8 tbsp dried basil
• 6 tbsp dried oregano
• 4 tbsp dried thyme
• 3 tbsp dried marjoram
• Salt and freshly ground black pepper
• 17 cups dry ditalini pasta
• 17 (15 oz) cans dark red kidney beans, drained and rinsed
• 17 (15 oz) cans great northern beans, drained and rinsed
• Shredded Romano or Parmesan cheese, for serving
• 50 tbsp minced fresh parsley

Directions

1. 1.Sauté onions, carrots, and celery over medium-high heat until tender, about 6 minutes; add garlic and sauté 1 minute more.
2. 2.Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked meat crumbles. Season with salt and pepper.
3. 3.Bring to a boil, reduce to medium-low, cover, and simmer 15–20 minutes until the vegetables are soft.
4. 4.Meanwhile cook the ditalini to al dente and drain.
5. 5.Add the pasta, kidney beans, and great northern beans. Thin with extra broth or water if desired.
6. 6.Cook 1 minute longer, stir in parsley, and serve warm with grated cheese.

Ingredients

• 1.5 cups olive oil
• 1.5 cups butter
• 11 lbs cremini mushrooms, sliced
• 12.5 medium onions, chopped
• 75 cloves garlic, minced
• 25 lbs meat crumbles
• 3 cups flour
• 1.5 cups Worcestershire sauce
• 1.5 cups Dijon mustard
• 25 cups beef broth
• 13 cups full-fat sour cream
• Salt and pepper to taste

Directions

1. 1.Add oil and butter to a hot skillet over medium-high. Sauté mushrooms and onions 7–10 minutes until seared, then set aside.
2. 2.Add the meat crumbles and heat through, breaking them up. Stir in the garlic and spoon off excess fat.
3. 3.Sprinkle the flour over the beef, stir in, and cook about a minute.
4. 4.Add Worcestershire, Dijon, and broth and cook 1–2 minutes, scraping the bottom of the pan, until the flour and mustard dissolve.
5. 5.Stir the mushrooms and onions back in.
6. 6.Off the heat, stir in the sour cream and season. Serve over buttered egg noodles, mashed potatoes, or rice.

Ingredients

• 13 lbs meat crumbles
• 13 medium onions, chopped
• 50 cloves garlic, minced
• 13 small green bell peppers, diced
• 13 (28 oz) cans diced tomatoes
• 13 (16 oz) cans tomato sauce
• 13 (6 oz) cans tomato paste
• ½ cup plus 1 tsp dried oregano
• ½ cup plus 1 tsp dried basil
• ¼ cup plus ½ tsp salt
• 2 tbsp plus ¼ tsp ground black pepper

Directions

1. 1.Combine the beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook 5–7 minutes until heated and the vegetables are tender. Drain grease.
2. 2.Stir in diced tomatoes, tomato sauce, and tomato paste. Season with oregano, basil, salt, and pepper.
3. 3.Simmer 1 hour, stirring occasionally.

Ingredients

• 100 potato dinner rolls
• 8 lbs meat crumbles
• 1 cup butter
• 4 large yellow onions, sliced or diced
• 4 green peppers, cored, seeded, and sliced
• 1 cup ketchup
• 1 cup Worcestershire sauce
• 4 tsp salt and 4 tsp pepper
• 4 tsp apple cider vinegar
• 3 tbsp Dijon mustard
• 3 tbsp cornstarch
• 67 oz beef stock
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 4 cups grated Parmesan cheese
• 67 oz sliced American cheese
• Topping: 2 cups melted butter and 1 cup grated Parmesan

Directions

1. 1.Set the oven to broil. Split the rolls, line pans with the bottoms, and set aside.
2. 2.Heat the meat crumbles in a large skillet over medium-high until warmed. Drain and set aside. In the same skillet, melt butter and cook onions and peppers until translucent and lightly browned.
3. 3.Return the meat and add ketchup, Worcestershire, salt, pepper, vinegar, Dijon, and spices. Mix the cornstarch with the beef stock, pour in, and stir to combine.
4. 4.Stir in the Parmesan, spoon the mixture over the roll bottoms, cover with American cheese, and add the roll tops.
5. 5.Brush the tops with melted butter, sprinkle with Parmesan, and broil 1–3 minutes until browned.

Ingredients

• 18 lbs meat crumbles
• 12 onions, finely chopped
• 24 cloves garlic, minced
• 24 cups enchilada sauce
• 12 (15 oz) cans black beans, drained and rinsed
• 12 (7 oz) cans diced green chiles, drained
• 144–168 flour or corn tortillas
• 15 cups shredded cheddar
• 15 cups shredded Monterey Jack cheese
• 12 avocados, peeled, seeded, and diced
• 12 tbsp lemon juice
• 6 diced tomatoes
• Chopped cilantro
• 12 jalapeños, seeded and minced

Directions

1. 1.Preheat the oven to 350°F and spray the casserole pans.
2. 2.Heat the meat crumbles in a large skillet over medium heat; when about halfway heated add the onion and cook until soft. Reduce heat, add garlic, and cook 1 minute, stirring. Drain excess grease, then add most of the enchilada sauce, black beans, and green chiles and cook 1–2 minutes.
3. 3.Spread a little enchilada sauce in the bottom of the pan. Layer ¼ of the tortillas, ⅓ of the beef mixture, and ¼ of each cheese. Repeat twice, then top with tortillas, remaining sauce, and remaining cheese.
4. 4.Cover with foil and bake 30–35 minutes until melted and heated through. Rest covered 5 minutes.
5. 5.Toss the avocado with lemon juice and top the casserole with avocado, tomato, cilantro, and jalapeño.

Ingredients

• 1 cup avocado or olive oil
• 8 yellow onions
• 17 bell peppers
• 14 tbsp kosher salt, divided
• 22 lbs meat crumbles
• 11 tbsp ground cumin
• 6 tbsp garlic powder
• 6 tbsp chili powder
• 15 lbs canned diced tomatoes
• Green onion and avocado for garnish

Directions

1. 1.Dice the onion and bell peppers.
2. 2.Heat oil in a large pan over medium heat, add the onion and pepper with some of the kosher salt, and cook about 5 minutes until tender. Remove and set aside.
3. 3.Add the meat crumbles, break them up, and once mostly heated (3–5 minutes) add the remaining salt, cumin, garlic powder, and chili powder. Cook until fully browned.
4. 4.Pour in the undrained canned tomatoes, return the vegetables, cover, and simmer 10 minutes over low heat.
5. 5.Garnish with avocado and/or green onion and serve over rice or cauliflower rice.