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Beefy Nachos Grande-Merchants
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 |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 2 pounds + 8 ounces |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 1 pound + 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.
|
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 steam table pan and heat it thoroughly in a steamer or an oven. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of 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. CCP: Cover and hold for service at 135 degrees F or higher. |
7. | Add the sliced jalapeño peppers to the cheese mixture, and stir to combine. To maintain best consistency of cheese sauce, serve immediately, or cover and place items in the warmer until ready for service. CCP: Cover and hold for service at 135 degrees or higher. Check temperature every 30 minutes. |
8. | Portion 1 ounce of tortilla chips (about 13 chips) in a boat. Cover and hold for service. |
9. | Wash the tomatoes, drain them thoroughly. 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 ½ of a #10 can of salsa per 2 packages of cheese mix (for 100 servings) or ½ cup jalapenos per 2 packages of cheese sauce mix (for 100 servings). The nutrient analysis will have to be re-calculated if the recipe is altered.
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-Merchants
| 1. | _300_200_int_c1.jpg) Jalapeño peppers with cheese sauce | 2. | _300_200_int_c1.jpg) 1 serving of Beefy Nachos Grande |