HELP! My school teacher daughter asked me to help help her putting on a fundraiser for her kids, serving Nachos to 200! Holy Magolie! I'm not having any luck finding a recipe ... making them at home seems so easy, but figuring out the shopping list for 200+ has me befuddled. Any ideas, any recipes I can work with? Thanks, soooo much!
Make this easy on yourself - go to one of the warehouse stores & buy the nacho cheese sauce all the restaurants use. Warm it in a slow cooker and serve them in a disposable tray.
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USDA School Lunch recipes for 50 and 100 servingshttp://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVlNachos with Ground Beef for 50 and 100 servings (USDA school lunch recipe)http://www.nfsmi.org/USDA_recipes/school_recipes/D-28.pdfNacho Cheese Sauce for 50 and 100 servings (USDA school lunch recipe)
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
Nachos U.S. Armed Forces recipe No. F 002 00Yield 100 servings - portion 1 1/2 ozIngredients- Peppers, Jalapenos, canned, chopped - 9 1/2 lbs ( 1 gallon plus 3 7/8 quarts)- Water - 1 5/8 pounds ( 3 cups )- Reserved Liquid - 3 2/3 lbs (1 quart plus 3 cups )- Cheese, American, Shredded - 11 lbs ( 2 gallons plus 3 quarts )- Chips, - Tortilla 9 lbsMethod1. Drain peppers. Reserve liquid from peppers. Coarsely chop peppers. Set aside for use in Step 6.2. Combine water and reserved jalapeno liquid in steam-jackeded kettle or stock pot. Bring to a simmer. DO NOT BOIL.3. Add cheese to hot mixture; stir constantly until melted, about 3 to 4 minutes, or until smooth and creamy. DO NOT BOIL.4. Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.5. Pour 2 ounces sauce over about 20 tortilla chips.6. Sprinkle 2 teaspoons jalapeno peppers over each portion.Notes:1. In Step 3, DO NOT use cheddar cheese. It will not produce an acceptable product.2. In Step 3, cheese, when combined with jalapeneo liquid, begins to curdle at temperatures above 170 F. to 180 F.(CCP = Critical control point. )
Thank you so much for your response. The ground beef reference is exactly what I need, however, I cannot seem to get it to load. I was hoping to find the #'s of beef, and amount of spices needed for that amount of meat.
sstetzelgo to one of the warehouse stores
I think Sue gave some really good advice. I belong to Sam's Club so here is one example but Costco , BJ's etc carry Restaurant sized quantities too. You could always add ground beef if desired OR:
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Nachos with Ground Beef - USDA School Lunch Cafeteria recipeYield 100 servings - about 21 lb 4 oz - 6 qts 1 cup (topping)-Raw ground beef (no more than 20% fat) - 9 lbSeasonings-Chili Powder - 1/4 cup-Ground Cumin - 3 Tbsp-Paprika - 1 Tbsp-Onion Powder - 1 Tbsp-Instant nonfat dry milk, reconstituted - 2 quarts-Cheese blend of American andskim milk cheeses, shredded - 6 lb 4 oz ( 1 gal plus 2 1/4 qt)-Fresh green chili peppers, chopped (optional) - 4 oz ( 3/4 cup)-Enriched taco shell pieces - 5 lb 10 oz ( 3 gal plus 1 qt )1. Brown ground beef. Drain. Continue immediately.2. Add seasonings and mix.3. Add milk to ground beef mixture. Stir frequently over medium heat.When simmering add cheese. Stir frequently over medium heat, approximately 15 minutes.CCP: Heat to 155 F or higher for at least 15 seconds.4. Add green chili peppers (optional) and stir to combine.5. To maintain consistency, serve immediately or hold hot.CCP: Hold for hot service at 135 F or higher.Portion with No. 16 scoop (1/4 cup) over 0.9 oz (approximately 2/3 cup) taco shell pieces.6. If desired, garnish with chopped green peppers, chopped tomatoes, and chopped green chili peppers.
CCP = Critical Control Point.
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