RECIPE DETAILS
Item ID: MB011
Serving Description: 1 Serving
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MB011
Serving Description: 1 Serving
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Ground beef (15% fat) yields: 75%
Drained canned beans yield 64%
Gather beef ingredients together:
Beef Ground Fresh
Beans Red Canned
Spice Cumin (First amount)
Spice Chili Powder (First amount)
Spice Paprika (First amount)
Spice Garlic Granulated (First amount)
Water
Gather Cheese Sauce ingredients together:
Flour
Butter Solid Unsalted
Milk, 1%
Spice Chili Powder (Second amount)
Spice Garlic Granulated (Second amount)
Spice Paprika (Second amount)
Spice Cumin (Second amount)
Cheese Cheddar Shredded
Salt Kosher
Preparation
Prepare the beef:
1. In tilt skillet, cook beef. Be sure to drain fat.
2. Puree kidney beans with enough water to blend.
3. Add all ingredients to the tilt skillet and bring to a simmer.
4. Continue mixing making sure beans do not stick to the tilt skillet.
5. Once mixture has simmered for 5 minutes and is thoroughly cooked, portion into hotel pans. (12.79 lb per pan.)
Prepare the Cheese Sauce:
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. Once a thick bechamel sauce is achieved, whisk in cheese and seasonings.
Note: If preparing beef and cheese sauce ahead of time or if sending to site kitchens for service: Cover tightly with parchment then foil. Label and date. Refrigerate until transport or service.
Serving
Reheating instructions for service:
1. Preheat oven to 350 degrees F.
2. Heat taco meat until it reaches internal temp of 165 degrees F.
Note: DO NOT DRAIN the liquid from the taco meat - It will set in the warmer/on the line.
Serving:
1. Place 1 oz (approx 11) tortilla chips on tray.
2. Serve 3oz. taco meat next to chips.
3. Top nachos with 2oz. of cheese sauce
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 394.99 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 16.78% | |
Red Orange: 0 | Grains: 1 | Sodium: 477.77 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.