Source: MRS 2015
MRS: 168 — Beef (100s)

Beefy Nachos Grande

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #1001
8 1/2 pound(s)
Spice Blend MS, Southwest, No Salt, #2735
1/2 cup(s)
Water, Municipal, Mississippi
1  quart(s)
Cheese Sauce, Regular, Bulk, #2256
1  #10 can(s)
Jalapenos, Peppers, Nacho, Sliced, #2810
2  ounce(s)
Chips, Tortilla, Light Salt, Bulk, #2125
3  pound(s) + 2  ounce(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2 1/2 pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 1/2 pound(s)
DIRECTIONS

1.

 Brown ground beef in a tilt skillet.   Press draining beef to remove excess fat.

2.

Add Southwest Spice Blend and water to the beef and combine until mixed.

3.

Set cooked ground beef aside until cheese sauce is heated thoroughly.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Pour cheese sauce in steamtable pan and heat thoroughly either in a steamer or a combi oven.

5.

Add diced jalapeno peppers to cheese mixture, and stir to combine.
Or offer jalapeno peppers as a self serve item. Portion in 1 ounce cups. Nutrient analysis will need to be recalculated if the amount of jalapeno peppers is altered.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

6.

To maintain best consistency, serve immediately or place in warmer until ready to use. Portion 2 ounces (1/4 cup) of meat with a #16 scoop and 2 ounces of cheese sauce over 1 ounce tortilla chips (approximately 9 chips) per serving. Using a #16 scoop (1/4 cup), add lettuce and tomato to side of chip and beef mixture. One portion provides 2 oz. eq. of meat/meat alternate, 1 oz. eq. of whole grain, and 1/8 cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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
Calories
380
Carbohydrates
25.42 g
Dietary Fiber
1.81 g
Protein
18.45 g
Sodium
700.62 mg
Total Fat
22.45 g
Sat. Fat
7.52 g
Trans Fat
0.00 g


Illustrated Presentation of Beefy Nachos Grande
1.

Add diced jalapeno peppers to cheese mixture, and stir to combine.

2.

1 serving of Beefy Nachos Grande