INGREDIENTS:4 lbs. Spanish onions ½ cup vegetable oil 16 lbs. fresh ground beef 16 lbs. diced tomatoes in juice, drained 2 gal. tomato juice 2 Tbsps. ground black pepper 3 Tbsps. ground oregano 1 ¼ Tbsps. ground garlic powder 16 lbs. elbow macaroni, cooked 2 lbs. shredded American cheeseDIRECTIONS:1. Sauté onions in oil until golden. 2. Add beef; cook and stir until meat is well browned. Drain off excess fat. 3. Add diced tomatoes, tomato juice and seasonings to meat mixture, blend. Heat to ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.