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BEEF NACHOS ELEM

RECIPE DETAILS

Item ID: MB011

Batch Quantity: 60

Serving Size: 1

Serving Measure: SERVING (3 OZ)

Serving Description: 3 OZ

Nutrition Link: 80057

Food Category: Beef

HACCP: MEATS

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MB011

Batch Quantity: 60

Serving Size: 1

Serving Measure: SERVING (3 OZ)

Serving Description: 3 OZ

Nutrition Link: 80057

Food Category: Beef

HACCP: MEATS

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Prepare beef nacho recipe

Pack out weight equals 3.41 oz weight per svg

Preparation

Place beef nacho meat in hotel pans, 12.79# per pan. (This weight takes into account a 12% cooking loss at satellite.) Cover tightly with parchment then foil. Label, date. Refrigerate until transport.

Serving

Preheat oven to 350 degrees F.

Heat taco meat until it reaches internal temp of 165 degrees F.

Top nachos with 2oz cheese sauce per serving

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 1 oz (approx 11) tortilla chips on tray. Using #10 disher, serve 3 oz vol (3 oz wt) taco meat next to chips.

3 oz taco meat = 2 MMA
2 oz cheese sauce = 0.5 MMA
1 oz chips = 1 G


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: 296.54
Dark Green: 0 Milk: 0 Sat. Fat: 13.35%
Red Orange: 0 Grains: 1 Sodium: 502.21
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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