Products used in this recipe
Tex Mex Nacho
Yield: 50 Servings
Yield: 50 Servings
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
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb | 9 lb. |
Cheese and Tortilla Chips
| Ingredient | Weight | Measure |
|---|---|---|
| Cheddar cheese, Reduced Fat, Shredded | 50 oz. | |
| Tortilla chips, Whole Grain | 100 oz. |
Avocados
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 6/3lb | 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.
