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.
1 burrito provides 1 oz equivalent meat, ³⁄8 cup vegetable, and 1.5 oz equivalent grains.
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  • 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.
    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 Facts
Beef or Pork Burrito With Canned Meats USDA Recipe for Child Care Centers
Amount Per Serving 1 burrito
Calories 199 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 360mg16%
Potassium 350mg10%
Total Carbohydrate 30g10%
Dietary Fiber 5g21%
Total Sugars 5g6%
Protein 11g22%
Vitamin D 0IU0%
Calcium 104mg10%
Iron 4mg22%
*Marketing Guide
25 Servings:
Mature onions: 6 oz
50 Servings:
Mature onions: 12 oz


*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