Taco Macaroni Collier

Serves: 
100 portions

Macaroni and cheese gets a Mexican twist, with beef taco filling, tomato sauce, dry mustard and salsa.

Ingredients

51⁄4 lb. macaroni
1 gal. skim milk
1⁄2 lb. trans fat-free margarine
2 tbsp. dry mustard
1⁄2 tsp. black pepper
121⁄2 lb. shredded, reduced-fat American cheese
10 lb. cooked beef taco filling
61⁄4 lb. low-sodium tomato sauce
61⁄4 lb. salsa

Steps

1. Heat 6 gallons water to rolling boil. Slowly stir in macaroni. Continue to stir until water returns to a boil. Cook until pasta is just tender, about 8 minutes. Do not overcook. Drain well.

2. Quickly stir in milk, margarine, mustard and pepper. Add all but half pound of cheese and stir until melted and mixture is smooth. Mixture will be liquid at this point. Stir in beef filling, tomato sauce and salsa.  

3. Pour mixture into baking/serving pans and bake in preheated 350°F oven until internal temperature reaches 140°F, about 30 minutes. Top with remaining cheese and serve with ½-cup scoop.

Recipe by Collier County Nutrition Services, Collier County, Fla.

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources