Embrace a unique take classic nacho’s that features seasoned ground beef, black beans, tomatoes, avocados, romaine lettuce, and topped with Goldfish® Baked with Whole Grain Cheddar.
- Total time:
70 minutes
- Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
85% lean ground beef , yield from 1 ounce raw |
|
26 |
|
chili powder |
|
2 tbsp. |
|
cumin , ground |
|
2 tbsp. |
|
paprika , ground |
|
2 tsp. |
|
onion powder |
|
2 tsp. |
|
water |
|
1 cup |
|
no salt added tomato paste |
1.0 oz. |
2 tbsp. |
|
low sodium black beans , canned, rinsed, drained |
18.0 oz. |
3 cup |
|
low sodium pinto beans , canned, rinsed, drained |
52.0 oz. |
6.125 cup |
|
onion powder |
|
2 tsp. |
|
garlic powder |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
water |
|
0.625 cup |
|
romaine lettuce , cleaned and chopped |
32.0 oz. |
25 cup |
|
low sodium salsa |
27.5 oz. |
3.25 cup |
|
avocado , mashed |
26.0 oz. |
3.25 cup |
|
low fat Cheddar cheese , shredded |
6.5 oz. |
1.25 cup |
|
green onion (scallion) , thinly sliced |
4.0 oz. |
1 cup |
|
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar , 0.75 oz pouch |
|
25 ea. |
1. Preheat oven to 350°F.
2. Brown ground beef in a pot over medium high heat until fully cooked. Drain. Reserve.
CCP: Heat to a minimum internal temperature of 155°F for 1 minute.
3. In a small bowl, mix the chili powder, cumin, paprika and onion powder together, mix well. Reserve.
4. In separate mixing bowl, combine the first measure of water with the tomato paste.
5. Return beef to the pot. Add black beans. Sprinkle reserved spice mix evenly on top, then add the tomato/water mix. Stir to combine.
6. Transfer to a steam table pan, cover. Heat in oven.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. Put the pinto beans, second measure of onion powder, garlic powder, black pepper and the second measure of water into a food processor. Puree until smooth.
8. Pour the pureed beans into a steam table pan, cover with foil and heat oven.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
9. To serve, portion the following onto a serving bowl along with (1) 0.75 oz. bag
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar. Serve immediately.
• 2 oz bean puree
• 1 ½ oz meat mix
• 1 cup lettuce
• 2 Tbsp salsa
• 2 Tbsp avocado
• 1 Tbsp shredded cheese
• Pinch of green onion
Beans as Vegetables Meal Components:
M/MA: 2.5 oz.
Grain: 1 oz. equiv.
Total Vegetable: 3/4 c (1/4 c Dark Green; 1/4 c Legumes; 1/8 c Red/Orange; 1/8 c Additional)
Beans as M/MA Meal Components:
M/MA:1 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1/2 c (1/4 c Dark Green; 1/8 c Red/Orange; 1/8 c Additional)
Embrace a unique take classic nacho’s that features seasoned ground beef, black beans, tomatoes, avocados, romaine lettuce, and topped with Goldfish® Baked with Whole Grain Cheddar.
-
Total time:
70 minutes
-
Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
85% lean ground beef , yield from 1 ounce raw |
|
26 |
|
chili powder |
|
2 tbsp. |
|
cumin , ground |
|
2 tbsp. |
|
paprika , ground |
|
2 tsp. |
|
onion powder |
|
2 tsp. |
|
water |
|
1 cup |
|
no salt added tomato paste |
1.0 oz. |
2 tbsp. |
|
low sodium black beans , canned, rinsed, drained |
18.0 oz. |
3 cup |
|
low sodium pinto beans , canned, rinsed, drained |
52.0 oz. |
6.125 cup |
|
onion powder |
|
2 tsp. |
|
garlic powder |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
water |
|
0.625 cup |
|
romaine lettuce , cleaned and chopped |
32.0 oz. |
25 cup |
|
low sodium salsa |
27.5 oz. |
3.25 cup |
|
avocado , mashed |
26.0 oz. |
3.25 cup |
|
low fat Cheddar cheese , shredded |
6.5 oz. |
1.25 cup |
|
green onion (scallion) , thinly sliced |
4.0 oz. |
1 cup |
|
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar , 0.75 oz pouch |
|
25 ea. |
1. Preheat oven to 350°F.
2. Brown ground beef in a pot over medium high heat until fully cooked. Drain. Reserve.
CCP: Heat to a minimum internal temperature of 155°F for 1 minute.
3. In a small bowl, mix the chili powder, cumin, paprika and onion powder together, mix well. Reserve.
4. In separate mixing bowl, combine the first measure of water with the tomato paste.
5. Return beef to the pot. Add black beans. Sprinkle reserved spice mix evenly on top, then add the tomato/water mix. Stir to combine.
6. Transfer to a steam table pan, cover. Heat in oven.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. Put the pinto beans, second measure of onion powder, garlic powder, black pepper and the second measure of water into a food processor. Puree until smooth.
8. Pour the pureed beans into a steam table pan, cover with foil and heat oven.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
9. To serve, portion the following onto a serving bowl along with (1) 0.75 oz. bag
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar. Serve immediately.
• 2 oz bean puree
• 1 ½ oz meat mix
• 1 cup lettuce
• 2 Tbsp salsa
• 2 Tbsp avocado
• 1 Tbsp shredded cheese
• Pinch of green onion
Beans as Vegetables Meal Components:
M/MA: 2.5 oz.
Grain: 1 oz. equiv.
Total Vegetable: 3/4 c (1/4 c Dark Green; 1/4 c Legumes; 1/8 c Red/Orange; 1/8 c Additional)
Beans as M/MA Meal Components:
M/MA:1 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1/2 c (1/4 c Dark Green; 1/8 c Red/Orange; 1/8 c Additional)
