Ground Turkey Nachos w/ Corn, and Oranges
Ingredients
- 2 CS. GROUND TURKEY (20#)
- 2 PKT TACO SEASONING
- 2 CS. TORILLA CHIPS
- 2 BG. SHREDDED CHEDDAR
- 1 CS. CORN
- 7 CANS ORANGES
Instructions
SEASON TURKEY WITH TACO SEASONING AND S&P. PLACE IN LARGEHOTEL PANS. BAKE AT 350 F. AND COOK UNTILINTERNAL TEMP REACHES 160 F. PLACE INTO 3rdPANS ACCORDING TO CLASS SIZE., WRAP IN FOIL AND LABEL WITH CLASSROOM NAME.
PLACE CORN IN METAL HOTEL PANS, BASED ON CLASS SIZE AND AGE. FILL EACH CONTAINER WITH ½ in. WATER. SEASON WITH S&P. WRAP IN FOIL, AND LABEL EACH PAN WITH CLASSROOM NAME. BAKE OR STEAM AT 350 F. FOR 20 MIN.
OPEN 7 CANS OF ORANGES AND STRAIN ALL LIQUID. PORTION INTO 2 QT PLASTIC CONTAINERS ACCORDING TO PORTION CHARTS BASED ON CLASS SIZE AND AGE
Notes
CAN BE PREPARED 2 DAYS AHEAD AND REHEATED FOR SERVICE.