Yields
- Ground Beef: 75% (cooked and drained)
- Kidney Beans, canned: 60% (drained)
Preparation
Prepare the Beef:
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In a tilt skillet, cook beef for about 15 minutes or until fully cooked. Drain the fat.
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Using an immersion blender or food processor, purée kidney beans with enough water to blend.
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Add all ingredients to the tilt skillet and bring to a simmer.
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Continue mixing, ensuring beans do not stick to the skillet.
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Once simmered for 5 minutes and fully cooked, portion into hotel pans (12.79 lb per pan).
Prepare the Cheese Sauce:
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In a tilt skillet, kettle, or stovetop, melt the butter and add flour. Whisk until a blonde roux forms.
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Whisk in milk and bring to a simmer.
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Once a thick béchamel sauce is achieved, whisk in cheddar cheese and salt.
Note: If preparing ahead or sending to site kitchens, cool per HACCP, cover tightly with parchment and foil, label and date, and refrigerate until transport or service.
Reheating Instructions for Service:
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Preheat oven to 350°F.
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Heat the taco meat and cheese sauce separately until the internal temperature reaches 165°F.
Note: Do not drain the taco meat liquid—it will set in the warmer/on the line.
Serving
Assembly instructions:
- Place 2 oz (approximately 2) tortilla chips on a tray.
- Serve 4 oz of taco meat next to chips.
- Top with 2 oz cheese sauce.
Recipe Source: Boulder Valley School District Food Services
