Blizzard / Ghost Nachos with Doritos® Reduced Fat Wild White Nacho Flavored Tortilla Chips

Description

Scratch-made ground beef taco mixture with pinto beans to stretch the protein component. Everything except the beef can be prepped the day before, keeping day-of production quick and easy. The Ghost Nacho or Blizzard name and white seasoned chip create a menu identity that stands out and drives student curiosity.

1 serving = 1 bag Doritos^® Reduced Fat Wild White Nacho Tortilla Chips + 3.0 oz. by weight (½ cup volume) beef and bean mixture + ½ oz. cheese + ½ cup lettuce + ½ cup tomatoes

Meal Contribution

• 2 oz. Eq M/MA
• 1.5 oz. Eq Grain
• ½ cup veg red/orange
• ¼ cup veg dark green

Ingredients

Directions

Pre-Preparation – One day before service

1. Place frozen ground beef in the cooler 24 hours before service to thaw.
2. CCP: Store at ≤41°F.
3. Pre-mix taco spice blend: Combine reduced-sodium taco seasoning, garlic powder, and ground cumin in a labeled container. Stir to combine. Place in dry storage until needed.
4. Drain and rinse the pinto beans under cold running water until the liquid runs clear. Measure 1 gallon, 2 quarts, and 1 cup (25 cups total). Store covered, labeled, and dated in the cooler until needed.
5. CCP: Store at ≤41°F.
6. Prep cold toppings: Wash and dice fresh tomatoes. Measure 3 gallons + 2 cups. Shred or chop romaine lettuce, measure 50 cups. Portion shredded cheddar cheese (3 lbs. + 2 oz.).
7. CCP: Store all cold toppings, covered, labeled, and dated at ≤41°F.
8. Stage 100 Doritos® Reduced Fat Wild White Nacho bags at the service line.

Preparation – Day of service

1. Cook Beef: Preheat tilt skillet to 350°F. Add ground beef in batches, breaking into small crumbles. Brown fully until no pink remains. Ground beef must reach 155°F for 15 seconds. Tilt the skillet and drain excess fat. Do not rinse with water.
2. Reduce tilt skillet to 250°F. Add the pre-mixed taco spice blend and 2 cups of water. Stir well to coat all beef evenly. Simmer 3 to 5 minutes until the water is mostly absorbed and the beef is fully seasoned.
3. Combine Beef and Beans: Transfer seasoned beef to the tilt skillet at low heat. Add drained pinto beans and fold gently to combine. Heat until the entire mixture reaches 165°F throughout. Transfer to full-size hotel pans.
4. CCP: Hot hold at 135°F or above.
5. To serve: Open one 1 oz Doritos® Wild White Nacho bag and pour chips onto a plate or tray or serve bag alongside nacho filling. Ladle 1/2 cup (using a #8 scoop, approximately 3 oz. by weight) of hot beef and bean mixture over the chips or into a boat if serving chips on the side. Sprinkle 1/2 oz. shredded cheddar cheese over the hot beef. Top with 1/2 cup shredded romaine lettuce and 1/2 cup diced tomatoes. Serve immediately.
6. ASSEMBLY ORDER MATTERS: chips first, hot beef and beans second, cold cheese third (the heat from the beef softens it), then cold lettuce and tomatoes last.

Tips | Notes

• Texture Control: Never pre-build the nachos; chips will get soggy.
• The pinto bean quantity is perfectly balanced at 1/4 cup per serving. The beans fold into the beef to stretch the protein component seamlessly while matching a standard #8 scoop size. Do not drain beans too aggressively; a small amount of residual moisture keeps the mixture from drying out on the steam table.
• This recipe has a simultaneous hot and cold food safety requirement. Verify your service line has a hot holding station for the beef and bean mixture and sufficient cold inserts for tomatoes, lettuce, and cheese before service begins.

Food Safety

• Cold Hold: 41°F or below (Tomatoes, Lettuce, Cheese)
• Hot Hold: 135°F+ (Beef and Pinto Bean Mixture)
• Process: Same Day (Process #2) – Simultaneous Hot and Cold Holding Required

Sub-Recipe

Taco spice blend

• Ingredients: 1 cup reduced-sodium taco seasoning, 2 tablespoons garlic powder, and 2 tablespoons ground cumin.
• Instructions: Combine all ingredients in a labeled container and stir until thoroughly blended. Store covered, labeled, and dated at room temperature. Use within 3 days.
• Yield: Approximately 1 1/4 cups (enough for 100 servings).