Beef Nachos 6-12

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
SPICE CHILI POW
SPICE PAPRIKA
SPICE GARLIC GRANULATED
WATER

Gather Cheese Sauce ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%, LOWFAT
CHEESE CHED SHRED
SALT KOSHER

Preparation

Prepare the beef:
1. In tilt skillet, cook beef for about 15 minutes or until cooked completely through. 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 salt.

Note: If preparing beef and cheese sauce ahead of time or if sending to site kitchen for service: Cool per HACCP instructions, cover tightly with parchment and foil once cooled. 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 on top of chips
3. Top nachos with 2oz. of cheese sauce