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Beefy Nachos Grande(w/BC)-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) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beef Crumbles, #100134 | 7 pounds + 4 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 pounds + 8 ounce boxes |
DIRECTIONS
1. | If the beef crumbles are frozen, thaw them in the refrigerator. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Spray a braising pan with pan release spray. Add the thawed beef crumbles and begin heating. Do not use frozen beef crumbles in recipes. |
3. | Add the Southwest Spice Blend and water to the beef and combine until thoroughly mixed. Heat until the desired temperature is reached. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Transfer the beef to steamtable pans and keep warm until time for assembly. CCP: Cover and hold for service at 135 degrees or higher. Check temperature every 30 minutes. |
5. | Pour the cheese sauce in steamtable pan and heat thoroughly either 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. | Add the diced jalapeño peppers to cheese mixture, and stir to combine. CCP: Cover and hold for service at 135 degrees or higher. Check temperature every 30 minutes. |
7. | Dice the tomatoes and combine them with the lettuce. Toss the mixture lightly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
8. | Portion 1 ounce of corn chips (about 9 chips) in a boat. Cover them and hold for service. |
9. | 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 tortilla chips (approximately 9 chips) per serving. Serve with a ¼ cup of lettuce and tomato. Each portion provides 2 oz. eq. of meat/meat alternate, 1¼ oz. eq. of whole grain, and 1/8 cup of other vegetable. CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours. |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
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.
Miscellaneous Notes
Yield: 40 servings is about 1 1/8 gallons
Nutrients Per Serving
Illustrated Presentation of Beefy Nachos Grande (w/BC)-Briggs
| 1. | _300_200_int_c1.jpg) Jalapeño peppers with cheese sauce | 2. | _300_200_int_c1.jpg) 1 serving of Beefy Nachos Grande |