Turkey Nacho Bowls
Ingredients
- 100 oz. tortilla chips
- 165 oz. (2 packages) Shady Brook Farms® Turkey Pot Roast; drained off (pull off all gravy you can and reserve for another recipe), add taco seasoning
- 1/2 Cup taco seasoning
- 50 oz. black beans, drained and rinsed
- 75 oz. nacho cheese sauce
- Toppings (optional for kids to add their own in line): Pico de Gallo or salsa, guacamole, sour cream, diced tomatoes and onion, shredded lettuce, hot sauce
Instructions
- Preheat oven to 350° F. Place drained & diced turkey meat in Hobart mixer; add taco seasoning and black beans, heat on low for 30 seconds, being careful not to break down turkey too much.
- Remove mixture, put in hotel pan and heat at 350° F for 15-18 minutes or until heated through; hold for service.
- Warm cheese sauce in separate pan/pot; hold for service.
- Assembly: Layer boats with tortilla chips, scoop of meat mixture, cheese sauce, allowing students to top and make it their own in line.