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

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.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Illinois State Board of Education
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.
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Steam
Season: Summer, Fall, Spring, Winter
Calories: 357

Ingredients

50 Servings

    Weight

    • 10 lb Sweet potato fries, waffle cut, low sodium, frozen
    • 10 lb Turkey, ground, raw, 93% lean
    • - - Cumin, ground
    • - - Garlic powder
    • - - Cayenne pepper
    • 4 lb 7 oz Black beans, low sodium, canned, drained, rinsed
    • 2 lb 8 oz *Onions, white, fresh, diced
    • 3 lb 12 oz *Tomatoes, Roma, fresh, diced
    • 3 lb *Romaine lettuce, fresh, shredded
    • 2 lb Cheddar cheese, fat free, shredded

    Measure

    • - - Sweet potato fries, waffle cut, low sodium, frozen
    • - - Turkey, ground, raw, 93% lean
    • 1 Tbsp 1 tsp Cumin
    • 1 Tbsp 2 tsp Garlic powder
    • 2 Tbsp Cayenne pepper
    • About 1 No. 10 can Black beans, low sodium, canned, drained, rinsed
    • 2 qt *Onions, white, fresh, diced
    • 2 qt *Tomatoes, Roma, fresh, diced
    • - - *Romaine lettuce, fresh, shredded
    • - - Cheddar cheese, fat free, shredded

    100 Servings

      Weight

      • 20 lb Sweet potato fries, waffle cut, low sodium, frozen
      • 20 lb Turkey, ground, raw, 93% lean
      • - - Cumin, ground
      • - - Garlic powder
      • - - Cayenne pepper
      • 8 lb 14 oz Black beans, low sodium, canned, drained, rinsed
      • 5 lb *Onions, white, fresh, diced
      • 7 lb 8 oz *Tomatoes, Roma, fresh, diced
      • 6 lb *Romaine lettuce, fresh, shredded
      • 4 lb Cheddar cheese, fat free, shredded

      Measure

      • - - Sweet potato fries, waffle cut, low sodium, frozen
      • - - Turkey, ground, raw, 93% lean
      • 2 Tbsp 2 tsp Cumin, ground
      • 2 Tbsp 1 tsp Garlic powder
      • ¼ cup Cayenne pepper
      • About 2 No. 10 cans Black beans, low sodium, canned, drained, rinsed
      • 1 gal *Onions, white, fresh, diced
      • 1 gal *Tomatoes, Roma, fresh, diced
      • - - *Romaine lettuce, fresh, shredded
      • - - Cheddar cheese, fat free, shredded

      -

      50 Servings

        Weight

        • 10 lb Sweet potato fries, waffle cut, low sodium, frozen
        • 10 lb Turkey, ground, raw, 93% lean
        • - - Cumin, ground
        • - - Garlic powder
        • - - Cayenne pepper
        • 4 lb 7 oz Black beans, low sodium, canned, drained, rinsed
        • 2 lb 8 oz *Onions, white, fresh, diced
        • 3 lb 12 oz *Tomatoes, Roma, fresh, diced
        • 3 lb *Romaine lettuce, fresh, shredded
        • 2 lb Cheddar cheese, fat free, shredded

        Measure

        • - - Sweet potato fries, waffle cut, low sodium, frozen
        • - - Turkey, ground, raw, 93% lean
        • 1 Tbsp 1 tsp Cumin
        • 1 Tbsp 2 tsp Garlic powder
        • 2 Tbsp Cayenne pepper
        • About 1 No. 10 can Black beans, low sodium, canned, drained, rinsed
        • 2 qt *Onions, white, fresh, diced
        • 2 qt *Tomatoes, Roma, fresh, diced
        • - - *Romaine lettuce, fresh, shredded
        • - - Cheddar cheese, fat free, shredded

        100 Servings

          Weight

          • 20 lb Sweet potato fries, waffle cut, low sodium, frozen
          • 20 lb Turkey, ground, raw, 93% lean
          • - - Cumin, ground
          • - - Garlic powder
          • - - Cayenne pepper
          • 8 lb 14 oz Black beans, low sodium, canned, drained, rinsed
          • 5 lb *Onions, white, fresh, diced
          • 7 lb 8 oz *Tomatoes, Roma, fresh, diced
          • 6 lb *Romaine lettuce, fresh, shredded
          • 4 lb Cheddar cheese, fat free, shredded

          Measure

          • - - Sweet potato fries, waffle cut, low sodium, frozen
          • - - Turkey, ground, raw, 93% lean
          • 2 Tbsp 2 tsp Cumin, ground
          • 2 Tbsp 1 tsp Garlic powder
          • ¼ cup Cayenne pepper
          • About 2 No. 10 cans Black beans, low sodium, canned, drained, rinsed
          • 1 gal *Onions, white, fresh, diced
          • 1 gal *Tomatoes, Roma, fresh, diced
          • - - *Romaine lettuce, fresh, shredded
          • - - Cheddar cheese, fat free, shredded

          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.

          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

          Nutrition

          Serving: 9oz | Calories: 357 | Total Carbohydrate: 30g | Protein: 27g | Total Fat: 15g | Saturated Fat: 3.8g | Cholesterol: 69mg | Sodium: 401mg | Dietary Fiber: 7g | Total Sugars: 4g | Vitamin A: 2850IU | Vitamin C: 8.25mg | Vitamin D: 214IU | Iron: 2.25mg