Cheesy Taco Baked Potato

Instructions

Yields

• Ground Beef: 75% (cooked and drained)
• Kidney Beans, canned: 60% (drained)
• Potato (cooked, unpeeled): 99%
• Broccoli: 81%

Pre-Preparation

1. Preheat oven to 375°F.
2. Wash produce as needed.
3. Chop broccoli into florets.

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. Once a thick béchamel sauce is achieved, whisk in shredded cheese and salt.

2. Prepare the Beef Mixture

a. In a tilt skillet, cook the ground beef for approximately 20 minutes or until it reaches 165°F. Drain off the fat.
b. Purée kidney beans with enough water to blend.
c. Add the puréed beans, taco seasoning, and water to the cooked beef. Bring to a simmer.
d. Continue mixing, ensuring the beans do not stick to the skillet.
e. Once the 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. Wrap each potato individually in aluminum foil.
b. Bake in a 375°F oven for 45 minutes.
c. Blanch the broccoli in boiling water for about 2 minutes, then shock the broccoli in ice water.
d. Alternatively, steam the broccoli for about 5 minutes. Hold for service.

4. Reheating Instructions

a. Reheat baked potatoes (still in foil) at 350°F for 45 minutes or until soft.
b. Reheat taco meat, broccoli, and cheese sauce until hot and ready for assembly.

Serving

Assembly for Service:

1. Slice a cut into each potato through the foil.

2. Squeeze the ends to open up the potato.

3. Top each potato with 3 oz taco meat, 1 oz broccoli, and 2 oz cheese sauce. 

Service size: 1 potato

Recipe Source: Boulder Valley School District Food Services