Beef or Pork Burrito USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Beef or Pork Burrito is lean beef or pork combined with tomato paste, cheese, onions, green peppers and spices; cooked, then wrapped in a whole-grain tortilla.
NSLP/SBP CREDITING INFORMATION
1 burrito provides 1.5 oz equivalent meat/meat alternate, ¹⁄4 cup red/orange vegetable, ¹⁄4 cup other vegetable, and 1.5 oz equivalent grains.
2.64 from 11 votes

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Instructions
 

  • Combine spices in a small bowl. Stir well.
  • Place ground beef in a large stock pot. Add half of spice mixture. Brown ground beef uncovered over medium–high heat. Stir frequently.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove beef from heat. Drain beef in a colander. Set aside for step 7.
  • In the same pot, add onions, bell peppers, and spices. Sauté uncovered over medium heat for 1 minute
  • Add water. Stir well. Reduce heat to low.
  • Add tomato paste and drained ground beef. Stir well. Simmer uncovered over low heat for 10–15 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Combine shredded cheese with beef mixture. Stir well.
  • 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 (¹⁄3 cup) onto center of each tortilla. Roll in the form of a burrito and seal.
  • Place burritos seam side down on sheet pan (18" x 26" x 1") lightly coated with pan-release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 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 deGallo USDA Recipe for CACFP).
  • Serve 1 burrito.

Nutrition INFORMATION

Nutrition Facts
Beef or Pork Burrito USDA Recipe for Schools
Amount Per Serving 1 burrito
Calories 277 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 411mg18%
Potassium 386mg11%
Total Carbohydrate 30g10%
Dietary Fiber 5g21%
Total Sugars 6g7%
Protein 17g34%
Vitamin D 4IU27%
Calcium 201mg20%
Iron 4mg22%
*
*Marketing Guide
50 Servings:
Mature onions: 3 lb 6 oz
Green bell peppers: 3 lb
100 Servings:
Mature onions: 6 lb 12 oz
Green bell peppers: 6 lb

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
50 Servings:
About 13 lb (beef mixture)
About 1 gal 2 qt (beef mixture)/50 burritos
100 Servings:
About 26 lb 8 oz (beef mixture)
About 3 gal 2 qt (beef mixture)/100 burritos