Texas BBQ Totchos with Ultimate Jalapeño™ Cheese Sauce

Yield: 50 servings | Serving Size: 1 serving
Child Nutrition: 2.25 meat/meat alternate, 1 cup vegetable (starchy) | HACCP Process III.

Texas BBQ Totchos recipe


  • 50 | PC barbecue sauce cups***
  • If desired | Pico de gallo
  • If desired | Crispy onions
  • If desired | Jalapeño peppers, sliced



Arrange beef in single layer in 2-inch hotel pan, breaking up any large pieces. Heat until internal temperature of beef reaches 165°F. Drain excess fat.

CCP: Heat to 165°F for at least 15 seconds


​Mix beef and barbecue sauce until beef is completely coated; hold warm until service.

CCP: Maintain hot food at 140°F or above


Arrange tater tots on parchment-lined sheet pan. Bake in 450°F oven 10-15 minutes. Hold hot until service.

CCP: Maintain hot food at 140°F or above


Heat Ultimate™ Jalapeño Cheese Sauce in saucepan to 165°F; hold hot until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above


Portion into desired container:

1 cup tater tots
3 ounces (#10 scoop) BBQ sliced beef
1 ounce Ultimate™ Jalapeño Cheese Sauce
1 PC BBQ sauce cup
If desired, add Pico de Gallo, crispy onions and/or jalapeños.

*Recipe created using Advance Pierre® Sliced Beef.
**Recipe created using Red Gold® Naturally Balanced BBQ Sauce.
***Recipe created using Red Gold® BBQ Sauce Cups.

Recipe Tips

Tip #1

To make your own Pico de Gallo, combine 1 cup each diced onion, diced green bell pepper and diced tomato. Stir in 1/4 cup lime juice and 2 tablespoons chopped fresh cilantro. Fresh pico can be refrigerated up to three days.

Nutritional Information

  • Serving Size1 serving
  • Calories460 calories
  • Fat 21 grams
  • Sat. Fat 7 grams
  • Trans Fat 0.5 grams
  • Cholesterol 45 milligrams
  • Sodium 842 milligrams
  • Carbohydrates 53 grams
  • Dietary Fiber 3 grams
  • Sugars 20 grams
  • Protein 15 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 89 milligrams
  • Iron 1.01 milligrams

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