Products used in this recipe
Tex Mex Nacho
A colorful, nutritious and tasty lunch option—yes, please!
Ground Beef:
Ingredient | Weight | Measure |
---|---|---|
Ground beef, cooked (15% fat) | 50 oz. | |
Refried beans, fat free, canned | 60 oz. | |
Salt-free Mexican seasoning | 3 Tbsp. |
Corn and Black Bean Fiesta Blend:
Ingredient | Weight | Measure |
---|---|---|
Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend | 9 lb. |
Cheese and Tortilla Chips:
Ingredient | Weight | Measure |
---|---|---|
Cheddar cheese, reduced fat, shredded | 50 oz. | |
Tortilla chips, whole grain | 100 oz. |
Guacamole:
Ingredient | Weight | Measure |
---|---|---|
2 1/2 count |
Preparation Instructions:
Step 1
Mix and heat ground beef, refried beans and seasoning to 165°F for 15 seconds; then hold at 135°F or higher. CCP: Hold at 135°F or higher.
Step 2
Divide Corn and Black Bean Fiesta into steam table pans and heat for about 15 minutes to 140°F for 15 seconds. Hold at 135°F or higher. CCP: Heat to 140°F or higher. CCP: Hold at 135°F or higher.
Step 3
For each serving; place 2 oz. of chips for base and layer #16 scoop (2.2 oz.) meat and bean filling, #8 scoop (cup) Corn & Black Bean Fiesta, and #30 scoop (1 oz.) shredded cheese. If pre-dish servings: CCP: Hold for hot service at 135°F or higher. Garnish with 2 tsp. (#100) scoop of guacamole.