Turkey Nacho Bowls

50 Servings
0 Prep Time
0 Total Time


  • 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


  1. 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.
  2. Remove mixture, put in hotel pan and heat at 350° F for 15-18 minutes or until heated through; hold for service.
  3. Warm cheese sauce in separate pan/pot; hold for service.
  4. Assembly: Layer boats with tortilla chips, scoop of meat mixture, cheese sauce, allowing students to top and make it their own in line.

Ideas Your Students Will Love

We’ve come up with exciting turkey dishes for your school menu that are not only part of a healthy diet and delicious, they’re anything but boring. It’s how school lunches should be.

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