Sweet Chili Mongolian Beef Nachos with Doritos® Reduced Fat Spicy Sweet Chili Walking Taco

Description

Crispy Doritos^® Spicy Sweet Chili Tortilla Chips hips loaded with seasoned ground beef in a sweet and savory Mongolian-style glaze built with soy sauce, sweet chili sauce, brown sugar, garlic, and ginger. The sauce thickens to a glossy coat that clings to every bite. A bold, globally inspired walking taco that drives strong participation and stands out on any menu.

1 serving = 1 bag Walking Taco Reduced Fat Doritos^® Spicy Sweet Chili Tortilla Chips + 3 oz. sauced beef

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain

Ingredients

Directions

Pre-Preparation – One day before Service

1. Transfer ground beef to the walk-in refrigerator 24 hours before service. Thaw at 40°F or below. Do not thaw at room temperature. CCP: Store at 41°F or below.
2. The morning of service, measure and pre-portion all sauce ingredients into labeled containers: sweet chili sauce, soy sauce, brown sugar, garlic powder, ground ginger, sesame oil (if using), water, and cornstarch.
3. Combine cornstarch and water in a small container. Stir until fully dissolved with no lumps. Label as cornstarch slurry and set aside.
4. If using shredded cheese and green onions, portion into labeled hotel pans and refrigerate at 40°F or below. CCP: Store at 41°F or below.

Preparation – Day of service

1. Cook Beef: Preheat tilt skillet to 350°F. Add thawed ground beef in batches, breaking into small crumbles. Brown fully until no pink remains. Ground beef must reach 155°F held for 15 seconds, or 165°F instantaneous. Verify with a calibrated thermometer. Tilt the skillet and drain excess fat using a slotted spoon. Do not rinse with water. Reduce heat to 250°F.
2. Make the Mongolian Sauce: In a separate sauce pot, combine sweet chili sauce, soy sauce, brown sugar, garlic powder, and ground ginger. Stir to dissolve the sugar. Heat over medium to a simmer (approximately 180°F). Re-stir the cornstarch slurry and pour slowly into the simmering sauce while stirring constantly. Stir for 3 to 4 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon. Stir in sesame oil if using. Remove from direct heat.
3. Pour the finished sauce over the cooked beef in the tilt skillet. Fold gently until all beef is evenly coated. Return heat to 250°F and stir for 2 minutes to allow the sauce to absorb. Transfer sauced beef to full-size hotel pans and hold on the steam table at 135°F or above. CCP: Hot hold at 135°F+. Do not hold sauced beef for more than 3 hours.

To serve

1. Place 1 sealed Doritos^® 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. Spoon 3 oz. (approximately 1/3 cup) of hot sauced beef directly into the open bag.
3. Offer shredded cheese and sliced green onions as optional toppings.

Tips | Notes

• Texture Control: Never pre-build the nachos. Build at the moment of service only. Chips go soggy quickly once topped.
• The Mongolian sauce can be made up to one day in advance and refrigerated. Reheat to 165°F before combining with the beef on service day.
• Sesame oil is optional but adds a distinct finish to the sauce. A small amount goes a long way.

Food Safety

• Cold Hold: 41°F or below (Optional Cheese and Green Onion Toppings)
• Hot Hold: 135°F+ (Sauced Ground Beef)
• Process: Same Day (Process #2)