Nachos with Ground Beef - USDA School Lunch Cafeteria recipe

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Nachos with Ground Beef - USDA School Lunch Cafeteria recipe

Yield 100 servings - about 21 lb 4 oz - 6 qts 1 cup (topping)

Raw ground beef (no more than 20% fat) - 9 lb

Seasonings
Chili Powder - 1/4 cup
Ground Cumin - 3 Tbsp
Paprika - 1 Tbsp
Onion Powder - 1 Tbsp

Instant nonfat dry milk, reconstituted - 2 quarts

Cheese blend of American and
skim milk cheeses, shredded - 6 lb 4 oz ( 1 gal plus 2 1/4 qt)

Fresh green chili peppers, chopped (optional) - 4 oz ( 3/4 cup)

Enriched taco shell pieces - 5 lb 10 oz ( 3 gal plus 1 qt )

  1. Brown ground beef. Drain. Continue immediately.

  2. Add seasonings and mix.

  3. Add milk to ground beef mixture. Stir frequently over medium heat.
    When simmering add cheese. Stir frequently over medium heat, approximately 15

minutes.

CCP: Heat to 165 F or higher for at least 15 seconds.

  1. Add green chili peppers (optional) and stir to combine.

  2. To maintain consistency, serve immediately or hold hot.

CCP: Hold for hot service at 135 F or higher.

Portion with No. 16 scoop (1/4 cup) over 0.9 oz (approximately 2/3 cup) taco shell pieces.

  1. If desired, garnish with chopped green peppers, chopped tomatoes, and chopped green chili peppers.