RECIPE DETAILS
Item ID: MV065
Serving Description: 1 Each
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MV065
Serving Description: 1 Each
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%
Baked potatoes yield 82%
Broccoli yield 81%
1. Gather the cheese sauce ingredients together:
Flour
Butter Solid Unsalted
Milk, 1%
Spice Chili Powder
Spice Garlic Powder
Spice Paprika
Spice Cumin
Cheese Cheddar Shredded
Salt Kosher
2. Gather the beef ingredients together:
Beef Ground Fresh
Beans Red Canned
Spice Taco Seasoning
Water
3. Wash and chop broccoli into florets
4. Preheat oven to 375 degrees.
Preparation
1. Prepare the cheese sauce:
a. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
b. Whisk in milk until well combined. Bring to a simmer.
c. One a thick bechamel sauce is achieved, whisk in cheese and seasoning.
2. Prepare the beef mixture:
a. In tilt skillet, cook the beef. Be sure to drain off the fat.
b. Puree kidney beans with enough water to blend.
c. Add all ingredients to the tilt skillet and bring to a simmer.
d. Continue mixing, making sure the beans do not stick to the tilt skillet.
e. Once mixture has simmered for 5 minutes and is thoroughly cooked, portion into hotel pans. (12.79 lb per pan)
3. Prepare the potatoes and broccoli:
a. Clean potatoes, then wrap into individual sheets aluminum sheets.
b. Bake 45 minutes in 375 degree oven.
c. Ship potatoes in full pan.
d. Blanch and shock the broccoli and cool.
4. Reheating instructions:
a. Reheat baked potatoes wrapped in foil at 350 degrees for 45 min. or until soft. Leave in the foil.
b. Reheat the cheese sauce and taco meat.
Serving
Assembly for service:
1. Slice a cut into potato through the foil.
2. Squeeze ends of potato to create an opening for the toppings.
3. Add 3 oz taco meat per baked potato, 2oz Cheese Sauce, and 1/4 cup Broccoli.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.75 | Meat/Meat Alternative: 1.5 | Calories: 681.65 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 21.22% | |
Red Orange: 0 | Grains: 0 | Sodium: 1551.18 | |
Legumes: 0 | |||
Starchy: 0.75 | |||
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.