Recipe Inspiration
Your Next Favorite Menu Item Starts Here!
Great scratch meals start with great components — and that’s exactly what Integrated Food Service delivers. Our recipe inspirations are built around our most popular items, including Beef Birria, Taco Meat, Enchiladas, Taco Sticks, and Chalupas, giving your kitchen team fast, approachable ways to create flavorful, scratch-style meals without slowing down the line. From international flavor profiles to comfort classics, each idea pairs our components with simple fresh ingredients to help you craft a K–12 menu that’s diverse, delicious, and designed to keep students coming back.
Our easy-to-follow ideas open the door to a wide variety of flavorful options, helping you build a diverse and appealing K–12 menu that keeps students excited and coming back for more.
Totchos
C78000B & N78000B
What You Need:
- Kettle Cooked Taco Meat
- 2 (5# bags= 50/3.00 oz servings= 2 oz Mea/Meat Alternate)
- 10 lb reduced-fat, oven-baked tater tots
- (creditable starchy veg)
Handling & Heating Instructions:
- 2 Bags Kettle Cooked Taco Meat
- Boil-in-Bag Heating Instructions
- Place frozen or thawed bag in boiling water
- Frozen – 1 hr. 15 min. on medium-high heat
- Thawed – 40 min. on medium-high heat
- Heat Tater Tots to Manufactures Instructions
Toppings:
- 5 lb reduced-fat shredded cheddar or Mexican blend cheese
- 1 gallon salsa (¼ cup portions credit as vegetable)
- 5 lb seasoned black beans or refried beans
- (¼ cup = legume veg + M/MA)
- Shredded lettuce or diced tomatoes (optional)
- Individual hot sauce packets (optional)
Totchos Assembly:
- Start with ¼ cup baked tater tots
- Top with 3.00 oz scoop beef taco meat
- Sprinkle 1 oz reduced-fat cheese
- Add ¼ cup beans or salsa for additional veg credit
- Finish with lettuce or tomatoes if desired
Pasta & Meat Sauce
C18000B & N18000B
What You Need:
- 10 lb Kettle all purpose Meat (2 5# Bags)
- 6.25 lb dry WGR pasta (cook in 3 gal water)
- 2 cups diced onion
- ¼ cup minced garlic
- ¼ cup vegetable oil
- 1 #10 can no-salt diced tomatoes
- 3 cups tomato paste
- 3 cups water
- 1 Tbsp Italian seasoning
- 1 ½ tsp pepper
- 1 tsp salt
- 1 tsp sugar
- 1 cup chopped basil
- 1½ cups chopped spinach
Instructions:
- Saute onion in oil 4-5 min; add garlic 30 sec.
- Add tomatoes, paste, water, and seasonings; simmer 25-30 min.
- Stir in basil, spinach, and kettle cooked meat; simmer 10 min. Cook pasta separately; drain (do not rinse).
- Combine pasta with meat sauce. Hold at 135 ° F+ for service.
- Meat Sauce with WGR Pasta- 50 Servings
- Crediting: 2 oz M/MA, 2 oz eq Grain, ¼ cup Red/Orange Veg
Three Cheese Enchiladas
C80940 & 809040
What You Need:
- IFS Three Cheese Enchiladas (30 enchiladas)
- Green Salsa Verde (2 quarts)
- Mozzarella Cheese (5 ounces)
Instructions
- Preheat the oven to 300°F (approximately 150°C).
- Spray a hotel pan with non-stick cooking spray, such as Pam.
- Arrange 30 enchiladas in the pan, placing them seam side down.
- Pour 2 quarts of Green Salsa Verde evenly over the enchiladas.
- Cover the pan with foil.
- Bake in the oven for 18-20 minutes or until the internal temperature reaches 160°F (approximately 71 °C).
- Remove the foil and sprinkle 5 ounces of mozzarella cheese over the enchiladas.
- Serve while hot, with 2 enchiladas per portion.
Beef Birria Tostada
C69000B & N69000B
What You Need:
- IFS Beef Birria with Consomme 2/5# Bags
- 64 WGR tostada shells
- 10 lb shredded
lettuce/cabbage (¼ cup per serving) - 1-1½ gallons low-sodium salsa
Instructions
- Heat Birria with Consomme to 165′ F. Boil in bag for: I hour 15 min
- Stir well to distribute meat evenly.
- Portion 2.50 oz meat onto each tostada shell.
- Top with ¼ cup vegetable.
- Serve salsa on top or on the side.
Meal Contribution
- Yield = 64 servings
- 2 oz M/MA
- 2 oz eq WGR grain
- ¼ cup vegetable (with toppings)
Beef Birria Grilled Cheese
C69000B & N69000B
What You Need:
- 192 slices Bread, sandwich, whole grain
- 192 slices Cheese, cheddar, sliced
- Beef Birria, Integrated 6#
- Pan release spray
Meal Contribution
- Yield = 96 servings
- 2 oz M/MA
- 2 oz eq Grain
Instructions:
- Heat Birria with Consomme to 165′ F. Boil in bag for: 1 hour 15 min
- Preheat convection oven to 375F.
- Line sheet pans with parchment paper
- Spray parchment paper with pan release spray.
- Lay 24 slices of bread on prepared pan
- Place 1 slice of cheese on each piece of bread.
- Top cheese with 1 oz of birria
- Top Beef with 1 slice of cheese
- Top with remaining slice of bread
- Spray tops of sandwiches with pan release spray
- Bake for 8 minutes
- Heat to 165 ‘F for 15 seconds.
Beef Birria Quesadilla
C69000B & N69000B
What You Need:
- IFS Beef Birria with Consomme 2/5# Bags
- 64 WG Flour Tortillas
- 4# Light USDA Cheese
- l½ gallons low-sodium salsa
Instructions
- Heat Birria with Consomme to 165° F. Boil in bag for: 1 hour 15 min
- Stir well to distribute meat evenly.
- Portion 2.50 oz meat onto each Flour Tortilla.
- Sprinkle 1 oz of USDA Cheese
- Fold over and Grill or bake until golden brown and temp reaches 165 degrees F.
- Serve salsa on top or on the side.
Meal Contribution
- Yield = 64 servings
- 2 oz M/MA
- 2 oz eq Grain
Taco Sticks Bake
C44019 & 440019
C77019 & 770019
ENCHILADA BAKE
Top with:
- 3 cups Enchilada Sauce
- l/2 Cup Shredded Cheddar Cheese
QUESO-CHILADA
Top with:
- 3 cups Queso Sauce
- 1/2 Cup Shredded Cheddar Cheese
PIZZA-CHILADA
Top with:
- 3 cups Pizza Sauce
- 1/2 Cup Shredded Mozzarella Cheese
NACHO BAKE
Top with:
- 1 1/2 Cups Salsa
- 1 1/2 Cups Nacho Cheese
Handling / Heating Instructions
- Thawing is required before heating. If product is kept in case, allow 48 hours to thaw in 41-degree walk-in.
- If product is left on pans in the walk-in, allow 24 hours to thaw.
- Place 15 bulk taco sticks in a full size pan; top with sauce and cheese of choice.
- Bake: Conventional Oven 300 degrees for 18-20 minutes
Beef Birria Bowl
C69000B & N69000B
What You Need:
- IFS Beef Birria & Consomme 8/5# Bags
- 9# WG Noodles or Woodies
- 8# Shredded Cabbage
- 8# Diced Tomatoes
Instructions
- Heat Birria bags to 165 boil in a bag for: I hour 15 min
- Gently break apart beef
- Hold hot in broth for service
- Cook Noodles per manufacturer instructions
Assembly
- 1 cup cooked Woodies noodles
- 2-2.5 oz beef birria
- 2 oz broth ladled over top
- Add cabbage and tomatoes
- Add optional toppings as desired
Optional Garnish
- 1# Cilantro
- 128 -Hard boiled egg halves
- 4# Light USDA Cheese
Meal Contribution
- Yield = 256 servings
- 2 oz M/MA
- 2 oz eq Grain (Woodles Noodles)
- 1/8-1/4 cup Vegetable (with toppings)