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
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources