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Beefy Nachos Grande-Briggs
2 oz. eq. meat/meat alternate, 1¼ oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 2 ounces of meat, 2 ounces of cheese sauce, 1 ounce of chips
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Beef, Gound, 80/20, #1001 | 8 pounds + 8 ounces |
Spice Blend MS, Southwest, No Salt, #2735 | 1/2 cup |
Water, Municipal, Mississippi | 1 quart |
Cheese Sauce, Regular, Bulk, #2256 | 1 #10 can |
Peppers, Jalapeño, Sliced, #2810 | 1/4 cup |
Chips, Tortilla, Light Salt, Bulk, #2125 | 3 pounds + 2 ounces |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pound + 8 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 2 pounds + 8 ounces |
DIRECTIONS
1. | Thaw the ground beef in the refrigerator. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Brown the ground beef in a tilt skillet. Drain and press the beef to remove excess fat. |
3. | Add the Southwest Spice Blend and water to the beef and combine until thoroughly mixed. After mixing, continue cooking until desired temperature is reached. CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Set the cooked ground beef aside until cheese sauce is heated thoroughly. CCP: Cover and hold for service at 135 degrees or higher. Check temperature every 30 minutes. |
5. | Pour the cheese sauce in a steamtable pan and heat it thoroughly in a steamer or an oven. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
6. | Transfer the cheese sauce to a steam table pan and keep it warm until time for assembly on the line. |
7. | Add the diced jalapeño peppers to cheese mixture, and stir to combine.
To maintain the best consistency of cheese sauce, serve it immediately or cover it and place it in a warmer until service. CCP: Cover and hold for service at 135 degrees or higher. Check temperature every 30 minutes. |
8. | Portion 1 ounce of corn chips (about 9 chips) in a boat. Cover them and hold for service. |
9. | Wash the tomatoes, drain them throughly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
10. | Portion 2 ounces (¼ cup) of meat with a #16 scoop and 2 ounces of cheese sauce with a 2 ounce ladle or spoodle over 1 ounce of tortilla chips (approximately 13 chips) in container. Serve with ¼ cup of lettuce and tomato. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
- Thaw the ground beef in the refrigerator.
- For spicer cheese sauce add 1/2 #10 can of salsa per 2 packages of cheese mix (for 100 servings) or 1/2 cup jalapenos per 2 packages of cheese sauce mix (for 100 servings). The nutrient analysis will have to be re-calculated if additional ingredients are added.
Purchasing Guide
Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Presentation of Beefy Nachos Grande-Briggs
| 1. | _300_200_int_c1.jpg) Jalapeño peppers with cheese sauce | 2. | _300_200_int_c1.jpg) 1 serving of Beefy Nachos Grande |