MB012 - BEEF NACHOS SEC

Hot
Recipe Source: COOKB
  • 60
  • 1
  • Serving Measure: SERVING (4 OZ)
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 4 OZ
  • Nutrition Link: 80058
  • 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 meat recipe.

  • Preparation Instructions:

    Place cooked nacho meat in hotel pans, 17.1# per pan. (This weight takes into account a 12% cooking loss at satellite.) Cover tightly with parchment and 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. DO NOT DRAIN liquid from taco meat - it will set up in warmer/on line. If you drain it you will lose servings!


    Top nachos with 2oz cheese sauce

    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 2 oz wt chips on tray. Using #8 disher, serve 4 oz volume (4 oz weight) taco meat next to chips. WEIGH a portion to double check disher size.

    4 oz taco meat = 2.5 MMA
    2 oz cheese = 0.5 MMA
    2 oz chips = 2 G

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 3.5 Calories: 520.84
Dark Green: 0 Milk: 0 Sat. Fat: 12.26%
Red Orange: 0 Grains: 2 Sodium: 794.29
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.