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 the beans, chili powder (first amount), cumin (first amount), paprika (first amount), and garlic powder (first amount) to the tilt skillet.
- Bring to a simmer and continue mixing, ensuring beans do not stick to the skillet.
- Once simmered for 5 minutes and fully cooked, portion into hotel pans (12 lbs 12.8 oz per pan).
- If sending to site kitchens: Cool according to HACCP. Cover with parchment and foil. Keep chilled until transport.
Prepare Nacho Cheese Sauce:
- In a tilt skillet, kettle, or stovetop, melt the butter then add flour. Whisk until a blond roux forms.
- Slowly whisk in milk and bring to a gentle simmer.
- Once a thick béchamel sauce is achieved, whisk in cheese, chili powder (second amount), garlic powder (second amount), paprika (second amount), cumin (second amount), and salt until fully melted and smooth.
- If sending to site kitchens: Cool according to HACCP, and portion into hotel pans for transport.
Reheating Instructions for Service:
- Preheat oven to 350°F.
- Heat the beef and beans mixture separately from the cheese sauce until the internal temperatures reach 165°F.
Note: Do not drain the liquid form the beef and bean mixture, it will set in the warmer/on the line.
Serving
Assembly instructions:
- Place 2 oz (approximately 22) tortilla chips on a tray.
- Serve 4 oz of beef and bean mixture (on top of or to the side of the chips).
- Top with 2 oz cheese sauce.
Suggested serving utensils:
- Beef and beans: 2 oz spoodle.
- Cheese sauce: 2 oz ladle or spoodle.
Recipe Source
Boulder Valley School District Food Services
