Sweet Potato & Turkey Nachos State(Illinois) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
These protein and veggie-packed nachos start with a base of baked sweet potato fries layered with ground turkey and black beans and topped with onions, lettuce, and tomatoes.
NSLP/SBP crediting information:
9 oz provides
Legumes as Vegetables: 2 ¾ oz eq meat/meat alternate, ⅝ cup red/orange vegetable, ⅛ cup dark green vegetable, ⅛ cup beans/peas (legumes), ⅜ cup additional vegetable.
Or
Legumes as Meats/Meat Alternates: 3 ¼ oz eq meat/meat alternate, ⅝ cup red/orange vegetable, ⅛ cup dark green vegetable, ⅜ cup additional vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Illinois State Board of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes

Instructions
 

  • Line full-sized sheet pans with parchment paper and spray with non-stick cooking spray. Coat well.
    For 50 servings, use 3 sheet pans.
    For 100 servings, use 6 sheet pans.
  • Spread the sweet potato fries onto the lined pans and spray them liberally with non-stick cooking spray.
  • Bake the sweet potato fries according to the manufacturer’s instructions.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
  • Add the ground turkey to a large roasting pan, stock pot or tilt skillet and cook over medium-high heat until thoroughly cooked (approximately 18-20 minutes). Drain.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Season the ground turkey with the cumin, garlic powder, and cayenne pepper. Mix well.
    Critical Control Point: Hold for hot service at 135 °F or higher.
  • Heat drained and rinsed black beans in a 2-inch-deep full-sized perforated pan in steamer until thoroughly cooked (approximately 8 minutes).
    For 50 servings, use one perforated pan.
    For 100 servings, use two perforated pans.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
  • To assemble, portion ½ cup of sweet potato fries as the base using a No. 8 scoop. Top with ¼ cup ground turkey using a No. 16 scoop, 3 ½ Tbsp beans using a No. 20 scoop, ½ cup lettuce using a No. 8 scoop, 2 ¼ Tbsp onions using a No. 30 scoop, 2 ¼ Tbsp tomatoes using a No. 30 scoop, and ¼ cup cheese using a No. 16 scoop.

Nutrition INFORMATION

Sweet Potato & Turkey Nachos State(Illinois) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
9 oz
Calories
357
Total Fat
 
15
g
23
%
Saturated Fat
 
3.8
g
24
%
Cholesterol
 
69
mg
23
%
Sodium
 
401
mg
17
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
2850
IU
57
%
Vitamin C
 
8.25
mg
10
%
Vitamin D
 
214
IU
1427
%
Iron
 
2.25
mg
13
%
N/A=data not available
*Marketing Guide
50 Servings:
Onions, whole: 2 lb 13 oz
Tomatoes, whole: 4 lb 5 oz
Lettuce, whole: 4 lb 11 oz
100 Servings:
Onions, whole: 5 lb 10 oz
Tomatoes, whole: 8 lb 10 oz
Lettuce, whole: 9 lb 6 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
If cooking turkey in a conventional oven:
Add ground turkey to a large roasting pan or divide evenly with 5 lb ground turkey per sheet pan. Bake at 325 °F for approximately 18-20 minutes or until fully cooked, stirring every few minutes. Drain.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 29 lb
100 Servings:
About 58 lb