Beef and Cheese Nachos

A recipe from Georgia Department of Education School Nutrition

A student‑favorite, speed‑scratch recipe built for efficient kitchen operations, this nacho offering features seasoned ground beef and creamy cheddar sauce over tortilla chips. It delivers a craveable, consistent result that holds well in high‑volume service. Offer a nacho topping bar to meet student expectations for customization and increase participation.

Beef and Cheese Nachos

Ingredients:

Steps:

DAY PRIOR TO SERVICE:

  1. Measure ingredients and make the spice blend for the Taco Seasoned Ground Beef.
  2. Measure ingredients for the Scratch Cheddar Cheese Sauce

DAY OF SERVICE:

    Both the beef and cheese sauce hold well, covered. These do not need to be batch cooked throughout service. DO batch assemble to protect texture of tortilla chips.

  1. Cook Taco Seasoned Ground Beef following recipe.

    2. Cook to 155°F or higher for 15 seconds.

  2. Place in 4-inch hotel pans. Hot hold, covered, until assembly.

    3. Hold at 135°F or above.

  3. Prepare the Scratch Cheddar Cheese Sauce following recipe.

    4. Cook to 135°F or higher.

  4. Place in 4-inch hotel pans. Hot hold, covered, until needed.

    5. Hold at 135°F or above.

  5. To Serve: Portion 2-ounces tortilla chips into deli paper lined boats. Top with 2-ounce (#16-scoop) seasoned ground beef and 2-ounces (#16-scoop) cheddar cheese sauce.

    6. Measure 2-ounces of tortilla chips to determine the quantity required for each serving. According to various sources, 2 ounces is approximately equivalent to 20 to 30 chips, depending on their size.

Recipe Details

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Harvest of The Month

Meal Components:

Grain (G) icon
Grain (G)
Meat/Meat Alternate (M/MA) icon
Meat/Meat Alternate (M/MA)

Crediting Information

  • 2 oz. eq Meat/Meat Alternate (M/MA)
  • 2 oz. eq Grain (G)

HACCP Category:

Process #2 (Same Day)

Yield:

100

Portion Size:

Serving is 2-ounces tortilla chips, 2-ounces beef & 2-ounces cheese sauce

Nutrition Information:

Nutrient Amount Unit
Calories: 454 cal
Saturated Fat: 5.3 g
Total Fat: 21.6 g
Sodium: 785 mg
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Additional Recipe Photographs

Serve with nacho topping bar for student customization options.

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