Cheesy Taco Baked Potato

Instructions

Pre-Preparation

Ground beef (15% fat) yields: 75%
Drained canned beans yield 64%
Baked potatoes yield 82%
Broccoli yield 81%

1. Gather the cheese sauce ingredients together:
FLOUR
BUTTER SOLID UNSLTD
MILK, 1%
CHEESE CHED SHRED
SALT KOSHER

2. Gather the beef ingredients together:
BEEF GROUND FRESH
BEANS RED
SPICE TACO SEASONING
WATER

3. Wash and chop broccoli into florets.
4. Preheat oven to 375 degrees.

Preparation

1. Prepare the cheese sauce:
a. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
b. Whisk in milk until well combined. Bring to a simmer.
c. One a thick bechamel sauce is achieved, whisk in cheese and salt.

2. Prepare the beef mixture:
a. In tilt skillet, cook the beef for approximately 20 minutes or until it reaches 165 degrees. Be sure to drain off the fat.
b. Puree kidney beans with enough water to blend.
c. Add all ingredients to the tilt skillet and bring to a simmer.
d. Continue mixing, making sure the beans do not stick to the tilt skillet.
e. Once mixture has simmered for 5 minutes and is thoroughly cooked, portion into hotel pans. (12.79 lb per pan).

3. Prepare the potatoes and broccoli:
a. Clean potatoes, then wrap into individual aluminum sheets.
b. Bake 45 minutes in 375 degree oven.
c. Blanch and shock the broccoli and cool.

4. Reheating instructions:
a. Reheat baked potatoes wrapped in foil at 350 degrees for 45 min. or until soft. Leave in the foil.
b. Reheat the cheese sauce and taco meat.

Serving

Assembly for service:
1. Slice a cut into potato through the foil.
2. Squeeze ends of potato to create an opening for the toppings.
3. Add 3 oz taco meat per baked potato, 2oz Cheese Sauce, and 1/4 cup Broccoli.