Chef-Inspired Queso Meatball Nachos

This recipe layers beef meatballs with a bold blend of black beans, corn, jalapeños, and creamy jalapeño cheese sauce. Served over crunchy corn tortilla chips and topped with Red Gold® Nutritionally Enhanced Salsa, each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. grain, and ½ cup red/orange vegetable. A flavorful option that meets K-12 meal pattern requirements and adds variety to your school menu.

Crediting

  • Yield: 25 servings
  • Portion: 4 meatballs, 1/2 cup sauce, 1 oz. eq. grain tortilla chips, 3 ounces salsa
  • 2 m/ma
  • 1 oz. eq grain
  • 1/2 cup vegetable (red orange)

Ingredients

  • 1 pound (2 1/2 cups) Canned black beans, rinsed, drained
  • 12 ounces (2 cups) Canned corn, rinsed, drained
  • 12 ounces (2 cups) Yellow onions, chopped
  • 2 tablespoons Fresh jalapeño peppers, diced
  • 1 tablespoon Granulated garlic
  • 2 teaspoons Pepper
  • 38 1/2 ounces (4 1/4 cups) LAND O LAKES® Ultimate Jalapeño™ Cheese Sauce
  • 100 (3 pounds) AdvancePierre™ Beef Meatballs
  • 25 ounces Corn tortilla chips
  • 75 ounces (8 1/3 cups or 25 PC salsa cups) Red Gold® Nutritionally Enhanced Salsa
  • 2 ounces (1 cup) Fresh cilantro, chopped, if desired

Instructions

Step 1

Combine black beans, corn, onions, jalapeños, garlic and pepper in large mixing bowl. Add Ultimate Jalapeño™ Cheese Sauce; stir until combined.

Step 2

Place meatballs into full steam table pan. Pour sauce mixture over meatballs, toss to coat. Cover.

Step 3

Bake in 350°F oven until internal temperature of meatballs reaches 165°F.
CCP: Heat to 165°F for at least 15 seconds

Step 4

To build nachos, portion one #8 scoop sauce (includes 4 meatballs) over 1 ounce tortilla chips. Top with cilantro, if desired. Serve with 3 ounces salsa.

Step 5

To serve, top 1 cup (4 1/2 ounces) tater tots with 2 ounces chicken, 1 1/2 ounces queso and 1 1/2 ounces salsa. Garnish with green onions if desired.

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