Beef Nachos 6-12

Instructions

Pre-Preparation

Ground beef (15% fat) yields: 75%
Drained canned beans yield 64%

Gather Beef ingredients together:
BEEF GROUND FRESH
BEANS RED
SPICE CUMIN (First amount)
SPICE CHILI POW (First amount)
SPICE PAPRIKA (First amount)
SPICE GARLIC GRANULATED (First amount)
WATER

Gather the Cheese Sauce ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%, LOWFAT
SPICE CHILI POW (Second amount)
SPICE GARLIC GRANULATED (Second amount)
SPICE PAPRIKA (Second amount)
SPICE CUMIN (Second amount)
CHEESE CHED SHRED
SALT KOSHER

Preparation

Prepare the beef:
1. In tilt skillet, cook beef. Be sure to drain the 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 kitchen for service: Cover tightly with parchment and 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 and cheese sauce separately until they reach internal temperature 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 2 oz wt chips on tray.
2. Serve 4oz. of taco meat next to chips
3. Top nachos with 2oz. of cheese sauce