Source: MRS 2024
MRS: 1130 — Beef (1000s)

Mexican Burrito-Crumbley

Meal Component Contribution:
2½ 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 of 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  burritos
Pan Release Spray, Vegetable Oil, #2514
10  second spray
Cheese, American, Grated/Shredded, USDA
3  pounds + 2  ounces
Salsa, Bulk, #2823
1  gallon
DIRECTIONS

1.

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

2.

Bake the burritos according to the directions on the package or case. (Prepare in batches to maintain quality.)

CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

3.

Sprinkle the cheese evenly over the burritos just before serving.

4.

Portion 1-ounce of salsa into containers for student selection.

5.

Portion 1 burrito with 1 ounce of salsa per serving. Each portion provides 2½ 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
347
Carbohydrates
41.86 g
Dietary Fiber
8.78 g
Protein
18.71 g
Sodium
673.00 mg
Total Fat
12.56 g
Sat. Fat
5.23 g
Trans Fat
0.00 g