RECIPE DETAILS
Item ID: MB012
Serving Description: 1 Serving
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MB012
Serving Description: 1 Serving
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%
Gather Beef ingredients together:
BEEF GROUND FRESH
BEANS RED
SPICE CUMIN (First amount)
SPICE CHILI POW (First amount)
SPICE PAPRIKA (First amount)
SPICE GARLIC GRANULATED (First amount)
WATER
Gather the Cheese Sauce ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%, LOWFAT
SPICE CHILI POW (Second amount)
SPICE GARLIC GRANULATED (Second amount)
SPICE PAPRIKA (Second amount)
SPICE CUMIN (Second amount)
CHEESE CHED SHRED
SALT KOSHER
Preparation
Prepare the beef:
1. In tilt skillet, cook beef. Be sure to drain the fat.
2. Puree kidney beans with enough water to blend.
3. Add all ingredients to the tilt skillet and bring to a simmer.
4. Continue mixing making sure beans do not stick to the tilt skillet.
5. Once mixture has simmered for 5 minutes and is thoroughly cooked, portion into hotel pans. (12.79 lb per pan).
Prepare the Cheese Sauce:
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. Once a thick bechamel sauce is achieved, whisk in cheese and seasonings.
Note: If preparing beef and cheese sauce ahead of time or if sending to site kitchen for service: Cover tightly with parchment and foil. Label and date. Refrigerate until transport or service.
Serving
Reheating instructions for service:
1. Preheat oven to 350 degrees F.
2. Heat taco meat and cheese sauce separately until they reach internal temperature of 165 degrees F.
Note: DO NOT DRAIN the liquid from the taco meat - It will set in the warmer/on the line.
Serving:
1. Place 2 oz wt chips on tray.
2. Serve 4oz. of taco meat next to chips
3. Top nachos with 2oz. of cheese sauce
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: 3 | Calories: 530.2 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 15.51% | |
Red Orange: 0 | Grains: 2 | Sodium: 572.2 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |