Divide 7 5/8 oz. USDA salsa, 15 1/3 oz. canned USDA red kidney beans, 15 1/3 oz. USDA canned pinto beans and 7 5/8 oz. USDA canned black beans evenly between 2 (4-in.) hotel pans. Combine 1 Tbsp. + 3/8 tsp. paprika, 1 5/8 tsp. chili powder, 1/8 oz. granulated onion, 1/8 oz. granulated garlic and 1/8 oz. Meat First beef base low sodium and divide evenly between pans of beans. Stir to mix. Cover and cook at 350°, stirring every 20 to 30 minutes, until temperature reaches 165°. Keep hot until service.
Prepare chili.
Wash and dry potatoes. Place on sheet pans and bake at 350° until internal temperature reaches 165°, about 1 hour.
Lay out franks on baking sheet and roast at 350° until internal temperature reaches 165°.
Arrange bacon slices on sheet pan and cook at 350° until crisp.
Arrange fries on sheet pan in single layer. Cook at 400° until crisp, about 15 to 20 minutes.
Place cheese sauce in hotel pan and cook at 300° until temperature reaches 165°.
To Assemble: Slice potatoes lengthwise. Place one frank in center of potato. Portion 2 oz. chili over frank. Top with 2 oz. French fries, 1 oz. cheese sauce and strip of bacon.
Nutrition Facts
Calories 692. Total fat 20.73 g. Saturated fat 6.02 g. Cholesterol 57 mg. Sodium 1342 mg. Carbohydrates 102.32 g. Dietary fiber 11.5 g. Sugars 7.0 g, Protein 25.58 g. Vitamin A 336.2 IU. Vitamin C 28.6 mg. Calcium 277.88 mg. Iron 5.84 mg. 29.95% calories from Total fat. 7.82% calories from Saturated fat. 59.23% calories from Carbohydrates. 14.78% calories from Protein.
Ingredients
25 Washington Russet potatoes (6 oz. ea)
25 turkey franks (1.6 oz. each)
25 bacon slices (quick finish) (1/4 oz. ea)
2 lbs. 12 oz. French fries, frozen, straight cut, seasoned or plain
