Prepare Deeply Rooted Mexican Crumbles according to the package using a stove or oven. In either application, drain excess liquid after cooking.
Preheat convection oven to 400°F.
Using a large kettle or bowl, combine crumbles, beans, tomatoes, and seasoning. Mix well.
Using 2 full-size steam pans, split the Crumble-Chili mixture evenly and cover. If using foil, cover with parchment paper and then foil.
Bake for 30 minutes until the temperature reaches 165°F.
Hold at 135°F until service.
Serve 3⁄4 c. per serving and top with 2 tbsp. cheese.
Cool to 41°F within 4 hours. Freeze in gallon bags to use on loaded baked potatoes! NOTE: If you do not have spices, you can use 1 chili spice packet per every 50 svgs instead.
TIPS
Serve with a warm cinnamon roll. Kids love this combination!
Serve with Annie’sTM Homegrown Organic Cheddar Bunnies
