Beef or Pork Burrito With Canned Meats USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Low-sodium canned beef or pork―combined with tomatoes, onions, corn, spices, and cheese―is cooked and then wrapped in a whole-grain tortilla.
CACFP CREDITING INFORMATION
1 burrito provides 1 oz equivalent meat, ³⁄8 cup vegetable, and 1.5 oz equivalent grains.
4.34 from 3 votes

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Instructions
 

  • Pour beef and liquid into a large bowl. Remove all solid fat parts. Transfer remaining beef and liquid to a large stock pot.
  • Add onions, garlic, pepper, tomato paste, corn, cilantro, and spices. Simmer uncovered over medium heat for 10–15 minutes, stirring often.
  • To prevent tortillas from tearing when folding, steam for 3 minutes until warm.
    OR
    Hold tortillas in original packaging and place in a warmer at 135 °F for 10 minutes.
  • Portion filling with No. 12 scoop (¹⁄3 cup) onto center of each tortilla. Roll in the form of a burrito and seal.
  • Place burritos seam side down on a sheet pan (18" x 26" x 1") lightly coated with pan-release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake:
    Conventional oven: 375 °F for 15 minutes.
    Convection oven: 325 °F for 15 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
    Critical Control Point: Hold for hot service at 140 °F or higher.
  • If desired, serve with ¹⁄4 cup Pico de Gallo (see Pico de Gallo USDA Recipe for CACFP).
  • Serve 1 burrito.

Nutrition INFORMATION

Beef or Pork Burrito With Canned Meats USDA Recipe for Child Care Centers
Amount Per Serving
 
1 burrito
Calories
199
Total Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
16
mg
5
%
Sodium
 
360
mg
16
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin D
 
0
IU
0
%
Calcium
 
104
mg
10
%
Iron
 
4
mg
22
%
Potassium
 
350
mg
10
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 6 oz
50 Servings:
Mature onions: 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
Yield / Volume
25 Servings:
About 5 lb 1 oz
About 2 qt 2 cup/25 burritos
50 Servings:
About 10 lb 2 oz
About 1 gal 1 qt/50 burritos