Beef Nachos (6-12)

RECIPE DETAILS

Item ID: 2002187

Serving Size: 1 Serving

HACCP Process Category:
#3 - Complex Food Preparation

Food Category: Lunch Entree

Attributes: 6-12, Beans, Beef

Allergens: Milk, Wheat

RECIPE DETAILS

Item ID: 2002187

Serving Size: 1 Serving

HACCP Process Category:
#3 - Complex Food Preparation

Food Category: Lunch Entree

Attributes: 6-12, Beans, Beef

Allergens: Milk, Wheat

Ingredients

To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.

Standard Yield

Ingredients list for this recipe is unavailable.

Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.

Instructions

Yields

Ground Beef: 75% (cooked and drained)
Kidney Beans, canned: 60% (drained)

Preparation

Prepare the Beef:

In a tilt skillet, cook beef for about 15 minutes or until fully cooked. Drain the fat.
Using an immersion blender or food processor, purée kidney beans with enough water to blend.
Add all ingredients to the tilt skillet and bring to a simmer.
Continue mixing, ensuring beans do not stick to the skillet.
Once simmered for 5 minutes and fully cooked, portion into hotel pans (12.79 lb per pan).

Prepare the Cheese Sauce:

In a tilt skillet, kettle, or stovetop, melt the butter and add flour. Whisk until a blonde roux forms.
Whisk in milk and bring to a simmer.
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:

Preheat oven to 350°F.

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

We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.

Food Groups/Meal Patterns
Based on default serving size and measure.

Meal Pattern Amount Per Serving

Fruits 0 cups

Vegetables, Dark Green 0 cups

Vegetables, Red/Orange 0 cups

Vegetables, Legumes 0 cups

Vegetables, Starchy 0 cups

Vegetables, Other 0 cups

Vegetables, Additional 0 cups

Grains 2 oz eq

Meat/Meat Alternatives 3 oz eq

Fluid Milk 0 cups

Nutrition Facts
Based on default serving size and measure.

Nutrients Serving

Calories 563.27 kcal

Total Fat 32.91 gm

Saturated Fat 12.07 gm

Trans Fat 0.79* gm

Sodium 508.80 mg

Carbohydrates 38.64 gm

Fiber 5.47 gm

Sugars 0.89* gm

Added Sugars 0.00* gm

*May vary depending on individual product(s) used in recipe.

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Beef Nachos (6-12)

RECIPE DETAILS

RECIPE DETAILS

Ingredients

Instructions

Yields

Preparation

Prepare the Beef:

Prepare the Cheese Sauce:

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:

Serving

Food Groups/Meal Patterns

Nutrition Facts

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Meal Pattern	Amount Per Serving
Fruits	0 cups
Vegetables, Dark Green	0 cups
Vegetables, Red/Orange	0 cups
Vegetables, Legumes	0 cups
Vegetables, Starchy	0 cups
Vegetables, Other	0 cups
Vegetables, Additional	0 cups
Grains	2 oz eq
Meat/Meat Alternatives	3 oz eq
Fluid Milk	0 cups

Nutrients	Serving
Calories	563.27 kcal
Total Fat	32.91 gm
Saturated Fat	12.07 gm
Trans Fat	0.79* gm
Sodium	508.80 mg
Carbohydrates	38.64 gm
Fiber	5.47 gm
Sugars	0.89* gm
Added Sugars	0.00* gm

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Beef Nachos (6-12)

RECIPE DETAILS

RECIPE DETAILS

Ingredients

Instructions

Yields

Preparation

Prepare the Beef:

Prepare the Cheese Sauce:

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:

Serving

Food Groups/Meal Patterns

Nutrition Facts

Menu Development

Management

Procurement

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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: