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.
Birria Burrito
C69000B & N69000B
What You Need:
- 1mma Integrated Fully Cooked Beef Birria – 8/5#
- 1 Tortilla, Flour and Corn, 10″, 2WG, 144/62g, 19.8#, Don Pancho,79341.022
- 1/2 cup Beans, Refried, Pinto, Whole, 6/29.77oz, 11.16#, Santiago, 67245
- Sour Cream, Packet, 100/1oz, 6.25#, Daisy, IDP100
Birria Preparation
Thawing Instructions:
For best results, thaw in the refrigerator at least 48 hours forsingle bag units, or up to 72 hours for multiple bag units in a box. DO NOT thaw at roomtemperature.
Method 1 – Boil-in-Bag
Place frozen or thawed bag(s) of product into a large pot and add enough water to fullycover the bag(s). Bring to a boil on high heat, then reduce to medium-high heat. Heat untilinternal temperature reaches 165°F, as measured by an instant read thermometer.Remove from water. Cut open bag and pour package contents into desired serving panand serve.
Method 2 – Foodservice Compartment Steamer or CombiOven (Steam Mode)
Place frozen or thawed bag of product into a steam pan and place in steamer. Steam untilinternal temperature reaches 165°F, as measured by a meat thermometer. Remove fromsteamer. Cut open bag and pour package contents into desired serving pan and serve.
Beans Preparation
- Pour 1/2 gallon (1.9L) boiling water into 4″ deep half-steamtable pan.
- Quickly pour fullpouch of beans into
water and cover. - Allow beans to sit for 25 minutes on steamtable.
- Season if desired,stir, serve.
Compose Burrito
- Lay out tortillas
- Spread 1/2 cup (#8 scoop) of refried beans on each
- Place 1.25 oz of beef birria on each
- Serve with 1oz of sour cream packet
This recipe is also available on the Healthy e-pro website
This recipe is also available on the Healthy e-pro website
Cheesy Birria Hashbrown Casserole
C69000B & N69000B
What You Need:
- 2 lbs., 1 ⅞ oz. Integrated Fully Cooked Beef Birria – 8/5#
- 1 carton Potatoes, Hashbrowns, Redi-Shred, Golden Grill, 6/2.5#, 15#, BasicAmerican Foods, 71341
- 1 qt., 1 pt., ¾ c. Cheese, Cheddar, Yellow, Shredded, 6/5#, USDA, 100003
- 1 pt. Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids,vitamin A and vitamin D
- 2 tsp. Spices, Garlic Powder, 6/21oz, 9.75#, McCormick Culinary,900223224
- 2 tsp. Spices, Onion Powder, 6/20oz, 7.5#, McCormick, 900210224
- 1 ½ tsp. Seasoning, Cumin, 6/14oz, 5.25#, McCormick Culinary, 900223190
- 1 tsp. Spices, Chipotle Chili Pepper, 6/16oz, 6#, McCormick Culinary,932983
Hashbrowns Preparation
Method 1- Same Day Use
Add 1 gallon hot water (140-150°F) to fill line. Close carton. Allow refresh of 20minutes. Drain. Transfer to holding pan, cover (refrigerate if not grilled immediately).
Method 2- Overnight Refresh
Leave 1″ space between cartons. Add cold water to fill line, close and refrigerateovernight. Note: Results in firmer hashbrowns.
Birria Preparation
Thawing Instructions:
For best results, thaw in the refrigerator at least 48 hours forsingle bag units, or up to 72 hours for multiple bag units in a box. DO NOT thaw at roomtemperature.
Method 1 – Boil-in-Bag
Place frozen or thawed bag(s) of product into a large pot and add enough water to fullycover the bag(s). Bring to a boil on high heat, then reduce to medium-high heat. Heat until internal temperature reaches 165°F, as measured by an instant read thermometer.Remove from water. Cut open bag and pour package contents into desired serving panand serve.
Method 2 – Foodservice Compartment Steamer or CombiOven (Steam Mode)
Place frozen or thawed bag of product into a steam pan and place in steamer. Steam untilinternal temperature reaches 165°F, as measured by a meat thermometer. Remove fromsteamer. Cut open bag and pour package contents into desired serving pan and serve.
Compose Casserole
1. Use 1 full carton (40 oz) prepared hashbrowns, approximately 13⅞ cups prepared.
2. Preheat conventional oven to 350°F. Lightly coat one full-size 2½-inch steam-table panwith nonstick cooking spray.
3. In a large mixing bowl, combine: carton (40 oz) prepared hashbrowns, 33¾ oz (2.11 lb) birria, including a small amount of its juices, 5¾ cups shredded cheddar cheese, reserving 1 cup for topping, 2 cups low-fat milk, 2 tsp garlic powder, 2 tsp onion powder, 1½ tsp ground cumin, 1 tsp chipotle chili pepper
4. Fold gently until evenly combined. Mixture should be moist and cohesive but should nothave liquid pooling in the bottom. If mixture appears dry, add additional milk ¼ cup at atime, up to ½ cup additional milk.
5. Transfer mixture to prepared steam-table pan. Spread evenly without firmly compressingthe potatoes.
6. Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.
7. Bake uncovered at 350°F for approximately 30–40 minutes , until cheese is melted,casserole is bubbling around the edges, and the top is lightly golden. Heat to an internaltemperature of 165°F for at least 15 seconds .
8. Remove from oven and allow casserole to rest 10 minutes before portioning. This allowsthe potatoes and cheese to set slightly for cleaner, more consistent portions.
9. Portion casserole evenly into 27 servings. For best portion consistency, determine thefinished weight of the casserole after cooking and divide by 27 to establish the servingweight.
10. For hot holding, maintain at 135°F or above.
Mashed Potato Taco Bowl
C69000B & N69000B
What You Need:
- 1 bag, dry Potatoes, Mashed, Pearls, Butter, Reduced Sodium, Excel, 12/28oz, 21#,Basic American Foods, 10799
- 2 qt., 1 pt. Salsa, Mild, Nutritionally Enhanced, Canned, 6/103oz, 38.63#, Red Gold,REDSC99
- 2 qt., 1 pt. Cheese, Cheddar, Yellow, Shredded, Fancy, 4/5#, Bongards, 755121
- 3 lbs., 2oz Integrated Fully Cooked Beef Birria – 8/5#
Birria Preparation
Thawing Instructions:
For best results, thaw in the refrigerator at least 48 hours forsingle bag units, or up to 72 hours for multiple bag units in a box. DO NOT thaw at roomtemperature.
Method 1 – Boil-in-Bag
Place frozen or thawed bag(s) of product into a large pot and add enough water to fullycover the bag(s). Bring to a boil on high heat, then reduce to medium-high heat. Heat untilinternal temperature reaches 165°F, as measured by an instant read thermometer.Remove from water. Cut open bag and pour package contents into desired serving panand serve.
Method 2 – Foodservice Compartment Steamer or CombiOven (Steam Mode)
Place frozen or thawed bag of product into a steam pan and place in steamer. Steam untilinternal temperature reaches 165°F, as measured by a meat thermometer. Remove fromsteamer. Cut open bag and pour package contents into desired serving pan and serve.
Mashed Potato Preparation
Pour 4L (about 1 gallon plus 1 cup) of hot water (170-190°F)into 6″ deep half-size steamtable pan. Add all potatoes, stir for 15 seconds. 3: Let stand for 5 minutes, stir and serve. Tip: Mix by hand or prepare in a mixer.
Compose Bowl
Assemble each bowl with:
- 4 oz prepared mashed potatoes
- Shredded cheddar cheese 1oz
- Prepared beef birria 1.25oz
- ¼ cup mild salsa
Serve immediately or maintain at 135°F or above until service
This recipe is also available on the Healthy e-pro website
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
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
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)
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 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
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 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)
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