Source: MRS 2018
MRS: 166.1 — Beef (100s)

Mexican Burrito - USDA Foods

Meal Component Contribution:
2 1/2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, 1/8 cup of red/orange vegetable
Number of Portions: 100  Size of Portion: 1 burrito with 1 ounce salsa for serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Burrito, Beef & Bean, Whole Wheat, #1103
100 burrito(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Cheese, American, Grated/Shredded, USDA
3 pound(s) + 2 ounce(s)
Salsa, Bulk, #A237-USDA Foods
1 gallon(s)
DIRECTIONS

1.

Place burritos on a sheet pan that has been sprayed with pan release spray.

2.

Bake according to package directions. (Prepare in batches to maintain quality.)

CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Sprinkle cheese over burritos just before serving.

4.

Portion 1-ounce salsa into container for student selection.

5.

Portion 1 burrito with 1 ounce salsa for serving. Each portion provides 2 1/2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, and 1/8 cup of red/orange vegetable.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Serving Notes

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
Calories
342
Carbohydrates
40.86 g
Dietary Fiber
8.28 g
Protein
18.71 g
Sodium
610.00 mg
Total Fat
12.56 g
Sat. Fat
5.23 g
Trans Fat
0.00 g