Classic Beef Walking Nachos

doritos-classic-beef-nachos

Prep Time

30

Minutes

Cook Time

20

Minutes

Total Time

50

Minutes

Yield (Serves)

100

Servings

Description

Our Classic Beef Walking Nachos include Doritos® Reduced Fat Nacho Cheese or Tostitos® WGR Crispy Rounds Bulk, topped with taco seasoned ground beef and shredded cheddar cheese. It’s a popular, familiar favorite that students can customize with a topping bar, making it a high-participation menu staple.

District Advantages & Menu Appeal

This recipe is a great use of USDA items and built for K-12 kitchen needs. Except for the beef, everything can be prepared the day prior to service. This recipe drives participation, while the simple build keeps service smooth and allows for high-volume production.

 
Nutrition
Per Serving
 
Calories485
Saturated Fat 5.3g
Sodium 640mg
Added Sugar 0g

1 serving = 1 bag chips or 1.5 oz. bulk chips +2 oz. beef + 1 oz. cheese + toppings

Meal Contribution

  • 2 oz. Eq M/MA
  • 2 oz. Eq Grain

Ingredients


Ingredients

Measure

Weight
USDA ground beef — 22 lb
Walking Taco Doritos® Reduced Fat Nacho Cheese Flavored Tortilla Chips 100 bags —

Tostitos® WGR Crispy Rounds Bulk (1.5 oz.)

 100 portions 9 lb. + 6 oz.
Water  2 cups —
Taco spice blend (sub-recipe)  1 cup —
Reduced-fat shredded cheddar cheese

—

6 lb. + 4 oz.
Topping bar (shredded romaine, diced tomatoes, guacamole, sour cream, jalapeños As needed —

Directions

Pre-Preparation – One day before service

  1. Move frozen ground beef to the cooler to thaw.
  2. Place the shredded cheddar cheese in 4-inch skinny pans and store in the cooler, covered, labeled, and dated.
  3. CCP: Store the ground beef and shredded cheese at 41°F.
  4. Mix the Taco Spice Blend (see sub-recipe); store covered, labeled, and dated in dry storage.
  5. Prepare topping bar options and place in 2-4 inch skinny pans for students to customize using a self-serve topping bar.
  6. CCP: Store at ≤41°F.

Preparation – Day of service

  1. Cook Beef: Preheat tilt skillet to 350°F. Once preheated, add the thawed ground beef, breaking large pieces into small crumbles. Cook approximately 10-12 minutes or until the beef reaches 155°F. Drain excess fat.
  2. CCP: Cook to 155°F+.
  3. Reduce heat to 250°F. Add 2 cups of water and 1 cup taco spice blend. Simmer for 3-5 minutes, stirring to distribute spices, until ground beef returns to temp.
  4. Place seasoned ground beef in 2-4 inch hotel pans and hot hold, covered, until service.
  5. CCP: Hot hold at 135°F.
  6. To serve: Open bag of Walking Taco Doritos® Reduced Fat Nacho Cheese Chips or portion 1.5 oz. Tostitos® WGR Crispy Rounds Bulk in paper lined boats. Top with 2 oz. (#16-scoop) seasoned ground beef and 1 oz. (#30-scoop) shredded cheddar cheese. Students finish by customizing nachos at the topping bar.

Tips | Notes

  • Texture Control: Never pre-build the nachos; chips will get soggy.
  • Topping Bar Portions: All toppings utilize 1/4 cup scoops. Instruct students to take 2 scoops total of vegetable toppings (such as romaine and tomatoes) to meet the ½ cup meal requirement.

Food Safety

  • Cold Hold: ≤41°F (Toppings)
  • Hot Hold: 135°F+ (Beef)
  • Process: Same Day (Process #2)

Sub Recipe

Taco Spice Blend

  • This Taco Spice Blend is designed to easily elevate standard, bulk-purchased taco seasoning. Instead of using just the pre-mixed seasoning, which can often be high in sodium and one-dimensional, you will use it as a foundation. This recipe creates delicious flavor that ensures high-quality results.
  • Ingredients: 1 cup taco seasoning, 2 tbsp garlic powder, 2 tbsp cumin, 1 tbsp paprika, 1 tbsp onion powder, 1 tsp oregano.
  • Instructions: Combine all ingredients in a bowl and whisk until thoroughly blended. Store covered, labeled, and dated in dry storage.
  • Yield: Approx. 1 cup (enough for 100 servings).