A delicious combination of pizza and taco, this recipe is made with whole-grain tostada shells, refried beans, shredded cheese, and a stack of colorful veggies. NSLP/SBP CREDITING INFORMATION1 tostada pizza provides: Legume as Meat Alternate: 1¼ oz equivalent meat alternate, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ½ cup other vegetable, and ½ oz equivalent grains.OR Legume as Vegetable: ¼ oz equivalent meat alternate, ¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup starchy vegetable, ½ cup other vegetable, and ½ oz equivalent grains.
Sauté green peppers, onions, and corn for 3-4 minutes in a pan coated with pan release spray. Set aside.
Portion beans with No. 16 scoop (¼ cup) on each tostada shell. Spread evenly.
Top with ⅓ cup vegetable mixture. Sprinkle with 1 Tbsp cheese.
Place tostadas on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray.For 50 servings, use 4 pans.For 100 servings, use 8 pans.Bake until cheese is melted:Conventional oven: 350 °F for about 5 minutes.Convection oven: 350 °F for about 3 minutes.Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Top each tostada with:1 Tbsp 1 tsp spinach/lettuce mixture2 Tbsp carrots 1 Tbsp salsa 1 Tbsp sour cream Serving suggestion: serve toppings in individual soufflé cups.
Serve one tostada pizza.
Eagle Pizza USDA Recipe for Schools
Amount Per Serving 1 tostada pizza
Calories 205.96Calories from Fat 51
% Daily Value*
Total Fat 5.69g9%
Saturated Fat 2.16g14%
Total Carbohydrates 32.2g11%
Dietary Fiber 5.99g25%
Vitamin A 3226.56IU65%
Vitamin C 20.38mg25%
Spinach: 6 oz
Romaine lettuce: 12½ oz
Green bell pepper: 2 lb 8 oz
Mature onions: 2 lb 4 oz
Carrots: 2 lb 2 oz
Spinach: 12 oz
Romaine lettuce: 1 lb 9 oz
Green bell peppers: 5 lb
Mature onions: 4 lb 8 oz
Carrots: 4 lb 4 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.Salt-free taco seasoning blendFor 50 servings:2 Tbsp dried onion2 Tbsp chili powder1 Tbsp cumin1 Tbsp crushed red pepper1 Tbsp garlic powder1½ tsp oregano1 Tbsp cornstarchFor 100 servings:4 Tbsp dried onion4 Tbsp chili powder2 Tbsp cumin2 Tbsp crushed red pepper2 Tbsp garlic powder1 Tbsp oregano2 Tbsp cornstarchCombine all ingredients. Store in airtight container.*If using immediately, do not add cornstarch.TIP: Prepare one tostada pizza using exact measurements and use it as a guide to assemble remaining pizzas.