Hot off the grill

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
Download Recipe on PDF
Download Recipe on PDF

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.
Download Recipe on PDF
Download Recipe on PDF

Beef Birria Tostada

C69000B & N69000B

What You Need:

  • 10 lb Beef Birria with Consommé
  • 60 WGR tostada shells
  • 10 lb shredded lettuce/cabbage (¼ cup per serving)
  • 1-1½ gallons low-sodium salsa

Instructions

  • Heat birria with Consommé to 165° F. boil in a bag for: l hour 15 min
  • Stir well to distribute meat evenly.
  • Portion 2.50 oz meat onto each tostada shell.
  • Top with¼ cup vegetable.
  • Serve salsa on top or on the side.
  • Hold hot at 135° F+.

Crediting

  • Yield = 64 servings at 2 oz M/MA
  • Crediting per serving:
  • 2 oz M/MA
  • 2 oz eq WGR grain
  • ¼ cup vegetable

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
Download Recipe on PDF