Cheeseburger Nachos with Tostitos® Walking Taco Reduced Fat Crispy Rounds Tortilla Chips

Description

A popular, familiar favorite that brings the classic burger flavor profile into a high-participation nacho build. These nachos layer Tostitos^® Reduced Fat Crispy Rounds Tortilla Chips with a savory from-scratch seasoned ground beef, topped with shredded yellow cheddar cheese, low-sodium pickle chips, diced fresh tomatoes, and chopped red onion, finished with a classic drizzle of ketchup and mustard for a savory crunch students love.

 

1 serving = 1 bag Walking Taco Tostitos^® Reduced Fat Crispy Rounds Tortilla Chips + 2 oz beef + ¼ oz cheddar cheese + 1 cup romaine + 2 tbsp tomatoes + 1 tbsp red onion + 1 tbsp pickles + 1 tbsp ketchup + 1 tsp mustard

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain
• ¾ cup Veg
  • ½ cup Veg dark green
  • ⅛ cup Veg red/orange
  • ⅛ cup Veg other

Ingredients

Ingredients	Measure	Weight
Tostitos® Reduced Fat Crispy Rounds Tortilla Chips Walking Taco bags (1.4 oz each)	60 bags	—
USDA, ground beef, 80/20, frozen	—	10 lb
Steak seasoning, no salt added	¼ cup	—
Onion, flakes	⅓ cup	—
Water, tap	2 cups	—
Romaine lettuce, fresh, untrimmed	—	7¾ cups
Tomatoes, plum, fresh, whole	—	4 lb
Red onion, fresh, whole	—	2¾ lb
Cheddar cheese, yellow, reduced fat, shredded	—	15 oz
Pickles, low sodium, canned, chips	—	2¼ lb
Ketchup, low sodium & sugar	3¾ cups	—
Mustard, yellow, prepared	1¼ cups	—

Directions

Pre-Preparation – One day before service

1. Transition frozen ground beef from freezer to cooler to thaw.
2. CCP: Store at 41°F or below.
3. Wash fresh produce. Chop romaine lettuce into bite-sized pieces. Medium-dice fresh tomatoes. Chop fresh red onions. Store each component separately in covered, labeled containers in the cooler.
4. CCP: Store all fresh produce at 41°F or below.

Preparation – Day of service

1. Cook Ground Beef: Brown ground beef in tilt skillet. Drain well. Add steak seasoning blend, dehydrated onion, and 2 cups water. Heat over medium setting, stirring occasionally, until the protein reaches an internal temperature of 155°F for at least 15 seconds.
2. Move the finished seasoned beef to hotel pans and maintain on the steam table.
3. CCP: Hot hold at 135°F or higher.
4. Keep cold toppings staged in labeled inserts at 41°F or below.
5. CCP: Store cold toppings at 41°F or lower.

To Serve

1. Place 1 Tostitos® Reduced Fat Crispy Rounds Walking Taco bag on a tray. Open the bag from the top side slit and tear across so it stands upright like a bowl.
2. Layer 1 cup of romaine lettuce directly over the chips.
3. Top romaine with an #8 scoop (2 ounces) of hot seasoned ground beef. Sprinkle over 1 tablespoon (¼ ounce) of shredded cheddar cheese, then top with 1 fluid ounce spoodle (2 tablespoons) of diced tomatoes, 1 tablespoon of chopped red onion, and 1 tablespoon (about 3 each) of pickle chips.
4. Drizzle with 1 tablespoon of ketchup and 1 teaspoon of mustard. Serve immediately.

ASSEMBLY ORDER MATTERS: chips first, lettuce second, hot beef third, cold cheese fourth, then cold tomatoes, onions, pickles, and sauces last.

Tips | Notes

• An alternative to the Walking Taco bag is to portion 1.5 oz of Tostitos® Reduced Fat Crispy Rounds Tortilla Chips from Bulk 16 oz bag into boat or on tray and top accordingly.
• Consistency & Quality Control: To ensure the ultimate crunch, build nachos at the moment of service only. Cheese and hot components soften chips quickly; assemble and hand off immediately to preserve chip integrity.
• For large volume service, build nachos with chips, seasoned ground beef, and shredded cheese. Then place lettuce, tomatoes, onions, pickles, ketchup and mustard packs out as a topping bar for students to customize.

Food Safety

• Hot Hold: 140°F or higher (Seasoned Ground Beef)
• Cold Hold: 41°F or lower (Romaine Lettuce, Tomatoes, Red Onion, Cheddar Cheese, Pickles)
• Process: Same Day (Process #2)