MB011 - BEEF NACHOS ELEM

Hot
Recipe Source: COOKB
  • 60
  • 1
  • Serving Measure: SERVING (3 OZ)
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 3 OZ
  • Nutrition Link: 80057
  • Food Category: Beef
  • HACCP: MEATS
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Prepare beef nacho recipe

    Pack out weight equals 3.41 oz weight per svg

  • Preparation Instructions:

    Place beef nacho meat in hotel pans, 12.79# per pan. (This weight takes into account a 12% cooking loss at satellite.) Cover tightly with parchment then foil. Label, date. Refrigerate until transport.

  • Serving Instructions:

    Preheat oven to 350 degrees F.


    Heat taco meat until it reaches internal temp of 165 degrees F.


    Top nachos with 2oz cheese sauce per serving


    Reserve some meat without cheese for those children with dairy allergies!


    Do not serve chips and cheese only! All students must take either meat or beans along with their chips and cheese!

    For service, place 1 oz (approx 11) tortilla chips on tray. Using #10 disher, serve 3 oz vol (3 oz wt) taco meat next to chips.

    3 oz taco meat = 2 MMA
    2 oz cheese sauce = 0.5 MMA
    1 oz chips = 1 G

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2.5 Calories: 296.54
Dark Green: 0 Milk: 0 Sat. Fat: 13.35%
Red Orange: 0 Grains: 1 Sodium: 502.21
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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