Eagle Pizza USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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 INFORMATION
1 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.
3 from 5 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Eagle Pizza D-61r School color.pdf

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Ingredients
 

50 Servings

    Weight

    • 5 oz *Fresh spinach, julienne sliced
    • 8 oz *Fresh romaine lettuce, julienne sliced
    • - - Salt-free chili lime seasoning blend
    • - - OR
    • - - Salt-free taco seasoning blend (See Notes Section)
    • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
    • 2 lb *Fresh green bell peppers, diced
    • 2 lb *Fresh onions, diced
    • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
    • - - Tostada shells (round) (0.5 oz each)
    • 1 lb Reduced-fat Mexican cheese blend, shredded
    • 1 lb 8 oz *Fresh carrots, shredded
    • 1 lb 8 oz Low-sodium salsa, mild
    • 1 lb 8 oz Fat-free sour cream

    Measure

    • 1 qt *Fresh Spinach, julienne sliced
    • 1 qt *Fresh romaine lettuce, julienne sliced
    • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
    • - - OR
    • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
    • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
    • 1 qt 2 cups *Fresh green bell peppers, diced
    • 1 qt 2¼ cups *Fresh onions, diced
    • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
    • 50 each Tostada shells (round) (0.5 oz each)
    • 1 qt Reduced-fat Mexican cheese blend, shredded
    • 1 qt 3½ cups *Fresh carrots, shredded
    • 3 cups Low-sodium salsa, mild
    • 3 cups Fat-free sour cream

    100 Servings

      Weight

      • 10 oz *Fresh spinach, julienne sliced
      • 1 lb *Fresh romaine lettuce, julienne sliced
      • - - Salt-free chili lime seasoning blend
      • - - OR
      • - - Salt-free taco seasoning blend (See Notes Section)
      • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
      • 4 lb *Fresh green bell peppers, diced
      • 4 lb *Fresh onions, diced
      • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
      • - - Tostada shells (round) (0.5 oz each)
      • 2 lb Reduced-fat Mexican cheese blend, shredded
      • 3 lb *Fresh carrots, shredded
      • 3 lb Low-sodium salsa, mild
      • 3 lb Fat-free sour cream

      Measure

      • 2 qt *Fresh spinach, julienne sliced
      • 2 qt *Fresh romaine lettuce, julienne sliced
      • ¾ cup Salt-free chili lime seasoning blend
      • - - OR
      • ¾ cup Salt-free taco seasoning blend (See Notes Section)
      • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
      • 3 qt *Fresh green bell peppers, diced
      • 3 qt *Fresh onions, diced
      • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
      • 100 each Tostada shells (round) (0.5 oz each)
      • 2 qt Reduced-fat Mexican cheese blend, shredded
      • 1 gal 3 cups *Fresh carrots, shredded
      • 1 qt 2 cups Low-sodium salsa, mild
      • 1 qt 2 cups Fat-free sour cream

      Quantity
       

      50 Servings

        Weight

        • 5 oz *Fresh spinach, julienne sliced
        • 8 oz *Fresh romaine lettuce, julienne sliced
        • - - Salt-free chili lime seasoning blend
        • - - OR
        • - - Salt-free taco seasoning blend (See Notes Section)
        • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
        • 2 lb *Fresh green bell peppers, diced
        • 2 lb *Fresh onions, diced
        • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
        • - - Tostada shells (round) (0.5 oz each)
        • 1 lb Reduced-fat Mexican cheese blend, shredded
        • 1 lb 8 oz *Fresh carrots, shredded
        • 1 lb 8 oz Low-sodium salsa, mild
        • 1 lb 8 oz Fat-free sour cream

        Measure

        • 1 qt *Fresh Spinach, julienne sliced
        • 1 qt *Fresh romaine lettuce, julienne sliced
        • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
        • - - OR
        • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
        • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
        • 1 qt 2 cups *Fresh green bell peppers, diced
        • 1 qt 2¼ cups *Fresh onions, diced
        • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
        • 50 each Tostada shells (round) (0.5 oz each)
        • 1 qt Reduced-fat Mexican cheese blend, shredded
        • 1 qt 3½ cups *Fresh carrots, shredded
        • 3 cups Low-sodium salsa, mild
        • 3 cups Fat-free sour cream

        100 Servings

          Weight

          • 10 oz *Fresh spinach, julienne sliced
          • 1 lb *Fresh romaine lettuce, julienne sliced
          • - - Salt-free chili lime seasoning blend
          • - - OR
          • - - Salt-free taco seasoning blend (See Notes Section)
          • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
          • 4 lb *Fresh green bell peppers, diced
          • 4 lb *Fresh onions, diced
          • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
          • - - Tostada shells (round) (0.5 oz each)
          • 2 lb Reduced-fat Mexican cheese blend, shredded
          • 3 lb *Fresh carrots, shredded
          • 3 lb Low-sodium salsa, mild
          • 3 lb Fat-free sour cream

          Measure

          • 2 qt *Fresh spinach, julienne sliced
          • 2 qt *Fresh romaine lettuce, julienne sliced
          • ¾ cup Salt-free chili lime seasoning blend
          • - - OR
          • ¾ cup Salt-free taco seasoning blend (See Notes Section)
          • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
          • 3 qt *Fresh green bell peppers, diced
          • 3 qt *Fresh onions, diced
          • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
          • 100 each Tostada shells (round) (0.5 oz each)
          • 2 qt Reduced-fat Mexican cheese blend, shredded
          • 1 gal 3 cups *Fresh carrots, shredded
          • 1 qt 2 cups Low-sodium salsa, mild
          • 1 qt 2 cups Fat-free sour cream

          Ingredients
           

          50 Servings

            Weight

            • 5 oz *Fresh spinach, julienne sliced
            • 8 oz *Fresh romaine lettuce, julienne sliced
            • - - Salt-free chili lime seasoning blend
            • - - OR
            • - - Salt-free taco seasoning blend (See Notes Section)
            • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
            • 2 lb *Fresh green bell peppers, diced
            • 2 lb *Fresh onions, diced
            • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
            • - - Tostada shells (round) (0.5 oz each)
            • 1 lb Reduced-fat Mexican cheese blend, shredded
            • 1 lb 8 oz *Fresh carrots, shredded
            • 1 lb 8 oz Low-sodium salsa, mild
            • 1 lb 8 oz Fat-free sour cream

            Measure

            • 1 qt *Fresh Spinach, julienne sliced
            • 1 qt *Fresh romaine lettuce, julienne sliced
            • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
            • - - OR
            • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
            • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
            • 1 qt 2 cups *Fresh green bell peppers, diced
            • 1 qt 2¼ cups *Fresh onions, diced
            • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
            • 50 each Tostada shells (round) (0.5 oz each)
            • 1 qt Reduced-fat Mexican cheese blend, shredded
            • 1 qt 3½ cups *Fresh carrots, shredded
            • 3 cups Low-sodium salsa, mild
            • 3 cups Fat-free sour cream

            100 Servings

              Weight

              • 10 oz *Fresh spinach, julienne sliced
              • 1 lb *Fresh romaine lettuce, julienne sliced
              • - - Salt-free chili lime seasoning blend
              • - - OR
              • - - Salt-free taco seasoning blend (See Notes Section)
              • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
              • 4 lb *Fresh green bell peppers, diced
              • 4 lb *Fresh onions, diced
              • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
              • - - Tostada shells (round) (0.5 oz each)
              • 2 lb Reduced-fat Mexican cheese blend, shredded
              • 3 lb *Fresh carrots, shredded
              • 3 lb Low-sodium salsa, mild
              • 3 lb Fat-free sour cream

              Measure

              • 2 qt *Fresh spinach, julienne sliced
              • 2 qt *Fresh romaine lettuce, julienne sliced
              • ¾ cup Salt-free chili lime seasoning blend
              • - - OR
              • ¾ cup Salt-free taco seasoning blend (See Notes Section)
              • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
              • 3 qt *Fresh green bell peppers, diced
              • 3 qt *Fresh onions, diced
              • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
              • 100 each Tostada shells (round) (0.5 oz each)
              • 2 qt Reduced-fat Mexican cheese blend, shredded
              • 1 gal 3 cups *Fresh carrots, shredded
              • 1 qt 2 cups Low-sodium salsa, mild
              • 1 qt 2 cups Fat-free sour cream

              Quantity
               

              50 Servings

                Weight

                • 5 oz *Fresh spinach, julienne sliced
                • 8 oz *Fresh romaine lettuce, julienne sliced
                • - - Salt-free chili lime seasoning blend
                • - - OR
                • - - Salt-free taco seasoning blend (See Notes Section)
                • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                • 2 lb *Fresh green bell peppers, diced
                • 2 lb *Fresh onions, diced
                • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                • - - Tostada shells (round) (0.5 oz each)
                • 1 lb Reduced-fat Mexican cheese blend, shredded
                • 1 lb 8 oz *Fresh carrots, shredded
                • 1 lb 8 oz Low-sodium salsa, mild
                • 1 lb 8 oz Fat-free sour cream

                Measure

                • 1 qt *Fresh Spinach, julienne sliced
                • 1 qt *Fresh romaine lettuce, julienne sliced
                • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                • - - OR
                • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                • 1 qt 2 cups *Fresh green bell peppers, diced
                • 1 qt 2¼ cups *Fresh onions, diced
                • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                • 50 each Tostada shells (round) (0.5 oz each)
                • 1 qt Reduced-fat Mexican cheese blend, shredded
                • 1 qt 3½ cups *Fresh carrots, shredded
                • 3 cups Low-sodium salsa, mild
                • 3 cups Fat-free sour cream

                100 Servings

                  Weight

                  • 10 oz *Fresh spinach, julienne sliced
                  • 1 lb *Fresh romaine lettuce, julienne sliced
                  • - - Salt-free chili lime seasoning blend
                  • - - OR
                  • - - Salt-free taco seasoning blend (See Notes Section)
                  • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                  • 4 lb *Fresh green bell peppers, diced
                  • 4 lb *Fresh onions, diced
                  • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                  • - - Tostada shells (round) (0.5 oz each)
                  • 2 lb Reduced-fat Mexican cheese blend, shredded
                  • 3 lb *Fresh carrots, shredded
                  • 3 lb Low-sodium salsa, mild
                  • 3 lb Fat-free sour cream

                  Measure

                  • 2 qt *Fresh spinach, julienne sliced
                  • 2 qt *Fresh romaine lettuce, julienne sliced
                  • ¾ cup Salt-free chili lime seasoning blend
                  • - - OR
                  • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                  • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                  • 3 qt *Fresh green bell peppers, diced
                  • 3 qt *Fresh onions, diced
                  • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                  • 100 each Tostada shells (round) (0.5 oz each)
                  • 2 qt Reduced-fat Mexican cheese blend, shredded
                  • 1 gal 3 cups *Fresh carrots, shredded
                  • 1 qt 2 cups Low-sodium salsa, mild
                  • 1 qt 2 cups Fat-free sour cream
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 5 oz *Fresh spinach, julienne sliced
                    • 8 oz *Fresh romaine lettuce, julienne sliced
                    • - - Salt-free chili lime seasoning blend
                    • - - OR
                    • - - Salt-free taco seasoning blend (See Notes Section)
                    • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                    • 2 lb *Fresh green bell peppers, diced
                    • 2 lb *Fresh onions, diced
                    • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                    • - - Tostada shells (round) (0.5 oz each)
                    • 1 lb Reduced-fat Mexican cheese blend, shredded
                    • 1 lb 8 oz *Fresh carrots, shredded
                    • 1 lb 8 oz Low-sodium salsa, mild
                    • 1 lb 8 oz Fat-free sour cream

                    Measure

                    • 1 qt *Fresh Spinach, julienne sliced
                    • 1 qt *Fresh romaine lettuce, julienne sliced
                    • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                    • - - OR
                    • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                    • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                    • 1 qt 2 cups *Fresh green bell peppers, diced
                    • 1 qt 2¼ cups *Fresh onions, diced
                    • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                    • 50 each Tostada shells (round) (0.5 oz each)
                    • 1 qt Reduced-fat Mexican cheese blend, shredded
                    • 1 qt 3½ cups *Fresh carrots, shredded
                    • 3 cups Low-sodium salsa, mild
                    • 3 cups Fat-free sour cream

                    100 Servings

                      Weight

                      • 10 oz *Fresh spinach, julienne sliced
                      • 1 lb *Fresh romaine lettuce, julienne sliced
                      • - - Salt-free chili lime seasoning blend
                      • - - OR
                      • - - Salt-free taco seasoning blend (See Notes Section)
                      • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                      • 4 lb *Fresh green bell peppers, diced
                      • 4 lb *Fresh onions, diced
                      • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                      • - - Tostada shells (round) (0.5 oz each)
                      • 2 lb Reduced-fat Mexican cheese blend, shredded
                      • 3 lb *Fresh carrots, shredded
                      • 3 lb Low-sodium salsa, mild
                      • 3 lb Fat-free sour cream

                      Measure

                      • 2 qt *Fresh spinach, julienne sliced
                      • 2 qt *Fresh romaine lettuce, julienne sliced
                      • ¾ cup Salt-free chili lime seasoning blend
                      • - - OR
                      • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                      • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                      • 3 qt *Fresh green bell peppers, diced
                      • 3 qt *Fresh onions, diced
                      • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                      • 100 each Tostada shells (round) (0.5 oz each)
                      • 2 qt Reduced-fat Mexican cheese blend, shredded
                      • 1 gal 3 cups *Fresh carrots, shredded
                      • 1 qt 2 cups Low-sodium salsa, mild
                      • 1 qt 2 cups Fat-free sour cream

                      Quantity
                       

                      50 Servings

                        Weight

                        • 5 oz *Fresh spinach, julienne sliced
                        • 8 oz *Fresh romaine lettuce, julienne sliced
                        • - - Salt-free chili lime seasoning blend
                        • - - OR
                        • - - Salt-free taco seasoning blend (See Notes Section)
                        • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                        • 2 lb *Fresh green bell peppers, diced
                        • 2 lb *Fresh onions, diced
                        • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                        • - - Tostada shells (round) (0.5 oz each)
                        • 1 lb Reduced-fat Mexican cheese blend, shredded
                        • 1 lb 8 oz *Fresh carrots, shredded
                        • 1 lb 8 oz Low-sodium salsa, mild
                        • 1 lb 8 oz Fat-free sour cream

                        Measure

                        • 1 qt *Fresh Spinach, julienne sliced
                        • 1 qt *Fresh romaine lettuce, julienne sliced
                        • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                        • - - OR
                        • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                        • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                        • 1 qt 2 cups *Fresh green bell peppers, diced
                        • 1 qt 2¼ cups *Fresh onions, diced
                        • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                        • 50 each Tostada shells (round) (0.5 oz each)
                        • 1 qt Reduced-fat Mexican cheese blend, shredded
                        • 1 qt 3½ cups *Fresh carrots, shredded
                        • 3 cups Low-sodium salsa, mild
                        • 3 cups Fat-free sour cream

                        100 Servings

                          Weight

                          • 10 oz *Fresh spinach, julienne sliced
                          • 1 lb *Fresh romaine lettuce, julienne sliced
                          • - - Salt-free chili lime seasoning blend
                          • - - OR
                          • - - Salt-free taco seasoning blend (See Notes Section)
                          • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                          • 4 lb *Fresh green bell peppers, diced
                          • 4 lb *Fresh onions, diced
                          • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                          • - - Tostada shells (round) (0.5 oz each)
                          • 2 lb Reduced-fat Mexican cheese blend, shredded
                          • 3 lb *Fresh carrots, shredded
                          • 3 lb Low-sodium salsa, mild
                          • 3 lb Fat-free sour cream

                          Measure

                          • 2 qt *Fresh spinach, julienne sliced
                          • 2 qt *Fresh romaine lettuce, julienne sliced
                          • ¾ cup Salt-free chili lime seasoning blend
                          • - - OR
                          • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                          • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                          • 3 qt *Fresh green bell peppers, diced
                          • 3 qt *Fresh onions, diced
                          • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                          • 100 each Tostada shells (round) (0.5 oz each)
                          • 2 qt Reduced-fat Mexican cheese blend, shredded
                          • 1 gal 3 cups *Fresh carrots, shredded
                          • 1 qt 2 cups Low-sodium salsa, mild
                          • 1 qt 2 cups Fat-free sour cream
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 5 oz *Fresh spinach, julienne sliced
                            • 8 oz *Fresh romaine lettuce, julienne sliced
                            • - - Salt-free chili lime seasoning blend
                            • - - OR
                            • - - Salt-free taco seasoning blend (See Notes Section)
                            • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                            • 2 lb *Fresh green bell peppers, diced
                            • 2 lb *Fresh onions, diced
                            • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                            • - - Tostada shells (round) (0.5 oz each)
                            • 1 lb Reduced-fat Mexican cheese blend, shredded
                            • 1 lb 8 oz *Fresh carrots, shredded
                            • 1 lb 8 oz Low-sodium salsa, mild
                            • 1 lb 8 oz Fat-free sour cream

                            Measure

                            • 1 qt *Fresh Spinach, julienne sliced
                            • 1 qt *Fresh romaine lettuce, julienne sliced
                            • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                            • - - OR
                            • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                            • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                            • 1 qt 2 cups *Fresh green bell peppers, diced
                            • 1 qt 2¼ cups *Fresh onions, diced
                            • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                            • 50 each Tostada shells (round) (0.5 oz each)
                            • 1 qt Reduced-fat Mexican cheese blend, shredded
                            • 1 qt 3½ cups *Fresh carrots, shredded
                            • 3 cups Low-sodium salsa, mild
                            • 3 cups Fat-free sour cream

                            100 Servings

                              Weight

                              • 10 oz *Fresh spinach, julienne sliced
                              • 1 lb *Fresh romaine lettuce, julienne sliced
                              • - - Salt-free chili lime seasoning blend
                              • - - OR
                              • - - Salt-free taco seasoning blend (See Notes Section)
                              • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                              • 4 lb *Fresh green bell peppers, diced
                              • 4 lb *Fresh onions, diced
                              • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                              • - - Tostada shells (round) (0.5 oz each)
                              • 2 lb Reduced-fat Mexican cheese blend, shredded
                              • 3 lb *Fresh carrots, shredded
                              • 3 lb Low-sodium salsa, mild
                              • 3 lb Fat-free sour cream

                              Measure

                              • 2 qt *Fresh spinach, julienne sliced
                              • 2 qt *Fresh romaine lettuce, julienne sliced
                              • ¾ cup Salt-free chili lime seasoning blend
                              • - - OR
                              • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                              • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                              • 3 qt *Fresh green bell peppers, diced
                              • 3 qt *Fresh onions, diced
                              • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                              • 100 each Tostada shells (round) (0.5 oz each)
                              • 2 qt Reduced-fat Mexican cheese blend, shredded
                              • 1 gal 3 cups *Fresh carrots, shredded
                              • 1 qt 2 cups Low-sodium salsa, mild
                              • 1 qt 2 cups Fat-free sour cream

                              Quantity
                               

                              50 Servings

                                Weight

                                • 5 oz *Fresh spinach, julienne sliced
                                • 8 oz *Fresh romaine lettuce, julienne sliced
                                • - - Salt-free chili lime seasoning blend
                                • - - OR
                                • - - Salt-free taco seasoning blend (See Notes Section)
                                • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                                • 2 lb *Fresh green bell peppers, diced
                                • 2 lb *Fresh onions, diced
                                • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                                • - - Tostada shells (round) (0.5 oz each)
                                • 1 lb Reduced-fat Mexican cheese blend, shredded
                                • 1 lb 8 oz *Fresh carrots, shredded
                                • 1 lb 8 oz Low-sodium salsa, mild
                                • 1 lb 8 oz Fat-free sour cream

                                Measure

                                • 1 qt *Fresh Spinach, julienne sliced
                                • 1 qt *Fresh romaine lettuce, julienne sliced
                                • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                                • - - OR
                                • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                                • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                                • 1 qt 2 cups *Fresh green bell peppers, diced
                                • 1 qt 2¼ cups *Fresh onions, diced
                                • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                                • 50 each Tostada shells (round) (0.5 oz each)
                                • 1 qt Reduced-fat Mexican cheese blend, shredded
                                • 1 qt 3½ cups *Fresh carrots, shredded
                                • 3 cups Low-sodium salsa, mild
                                • 3 cups Fat-free sour cream

                                100 Servings

                                  Weight

                                  • 10 oz *Fresh spinach, julienne sliced
                                  • 1 lb *Fresh romaine lettuce, julienne sliced
                                  • - - Salt-free chili lime seasoning blend
                                  • - - OR
                                  • - - Salt-free taco seasoning blend (See Notes Section)
                                  • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                                  • 4 lb *Fresh green bell peppers, diced
                                  • 4 lb *Fresh onions, diced
                                  • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                                  • - - Tostada shells (round) (0.5 oz each)
                                  • 2 lb Reduced-fat Mexican cheese blend, shredded
                                  • 3 lb *Fresh carrots, shredded
                                  • 3 lb Low-sodium salsa, mild
                                  • 3 lb Fat-free sour cream

                                  Measure

                                  • 2 qt *Fresh spinach, julienne sliced
                                  • 2 qt *Fresh romaine lettuce, julienne sliced
                                  • ¾ cup Salt-free chili lime seasoning blend
                                  • - - OR
                                  • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                                  • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                                  • 3 qt *Fresh green bell peppers, diced
                                  • 3 qt *Fresh onions, diced
                                  • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                                  • 100 each Tostada shells (round) (0.5 oz each)
                                  • 2 qt Reduced-fat Mexican cheese blend, shredded
                                  • 1 gal 3 cups *Fresh carrots, shredded
                                  • 1 qt 2 cups Low-sodium salsa, mild
                                  • 1 qt 2 cups Fat-free sour cream
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 5 oz *Fresh spinach, julienne sliced
                                    • 8 oz *Fresh romaine lettuce, julienne sliced
                                    • - - Salt-free chili lime seasoning blend
                                    • - - OR
                                    • - - Salt-free taco seasoning blend (See Notes Section)
                                    • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                                    • 2 lb *Fresh green bell peppers, diced
                                    • 2 lb *Fresh onions, diced
                                    • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                                    • - - Tostada shells (round) (0.5 oz each)
                                    • 1 lb Reduced-fat Mexican cheese blend, shredded
                                    • 1 lb 8 oz *Fresh carrots, shredded
                                    • 1 lb 8 oz Low-sodium salsa, mild
                                    • 1 lb 8 oz Fat-free sour cream

                                    Measure

                                    • 1 qt *Fresh Spinach, julienne sliced
                                    • 1 qt *Fresh romaine lettuce, julienne sliced
                                    • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                                    • - - OR
                                    • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                                    • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                                    • 1 qt 2 cups *Fresh green bell peppers, diced
                                    • 1 qt 2¼ cups *Fresh onions, diced
                                    • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                                    • 50 each Tostada shells (round) (0.5 oz each)
                                    • 1 qt Reduced-fat Mexican cheese blend, shredded
                                    • 1 qt 3½ cups *Fresh carrots, shredded
                                    • 3 cups Low-sodium salsa, mild
                                    • 3 cups Fat-free sour cream

                                    100 Servings

                                      Weight

                                      • 10 oz *Fresh spinach, julienne sliced
                                      • 1 lb *Fresh romaine lettuce, julienne sliced
                                      • - - Salt-free chili lime seasoning blend
                                      • - - OR
                                      • - - Salt-free taco seasoning blend (See Notes Section)
                                      • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                                      • 4 lb *Fresh green bell peppers, diced
                                      • 4 lb *Fresh onions, diced
                                      • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                                      • - - Tostada shells (round) (0.5 oz each)
                                      • 2 lb Reduced-fat Mexican cheese blend, shredded
                                      • 3 lb *Fresh carrots, shredded
                                      • 3 lb Low-sodium salsa, mild
                                      • 3 lb Fat-free sour cream

                                      Measure

                                      • 2 qt *Fresh spinach, julienne sliced
                                      • 2 qt *Fresh romaine lettuce, julienne sliced
                                      • ¾ cup Salt-free chili lime seasoning blend
                                      • - - OR
                                      • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                                      • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                                      • 3 qt *Fresh green bell peppers, diced
                                      • 3 qt *Fresh onions, diced
                                      • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                                      • 100 each Tostada shells (round) (0.5 oz each)
                                      • 2 qt Reduced-fat Mexican cheese blend, shredded
                                      • 1 gal 3 cups *Fresh carrots, shredded
                                      • 1 qt 2 cups Low-sodium salsa, mild
                                      • 1 qt 2 cups Fat-free sour cream

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 5 oz *Fresh spinach, julienne sliced
                                        • 8 oz *Fresh romaine lettuce, julienne sliced
                                        • - - Salt-free chili lime seasoning blend
                                        • - - OR
                                        • - - Salt-free taco seasoning blend (See Notes Section)
                                        • 7 lb 12 oz Canned low-sodium refried pinto beans, fat-free
                                        • 2 lb *Fresh green bell peppers, diced
                                        • 2 lb *Fresh onions, diced
                                        • 3 lb 6 oz Canned low-sodium corn, drained, rinsed
                                        • - - Tostada shells (round) (0.5 oz each)
                                        • 1 lb Reduced-fat Mexican cheese blend, shredded
                                        • 1 lb 8 oz *Fresh carrots, shredded
                                        • 1 lb 8 oz Low-sodium salsa, mild
                                        • 1 lb 8 oz Fat-free sour cream

                                        Measure

                                        • 1 qt *Fresh Spinach, julienne sliced
                                        • 1 qt *Fresh romaine lettuce, julienne sliced
                                        • ¼ cup 2 Tbsp Salt-free chili-lime seasoning blend
                                        • - - OR
                                        • ¼ cup 2 Tbsp Salt-free taco seasoning blend (See Notes Section)
                                        • 3 qt 1½ cups (1¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                                        • 1 qt 2 cups *Fresh green bell peppers, diced
                                        • 1 qt 2¼ cups *Fresh onions, diced
                                        • 1 qt 2 cups (1 No. 10 can) Canned low-sodium corn, drained, rinsed
                                        • 50 each Tostada shells (round) (0.5 oz each)
                                        • 1 qt Reduced-fat Mexican cheese blend, shredded
                                        • 1 qt 3½ cups *Fresh carrots, shredded
                                        • 3 cups Low-sodium salsa, mild
                                        • 3 cups Fat-free sour cream

                                        100 Servings

                                          Weight

                                          • 10 oz *Fresh spinach, julienne sliced
                                          • 1 lb *Fresh romaine lettuce, julienne sliced
                                          • - - Salt-free chili lime seasoning blend
                                          • - - OR
                                          • - - Salt-free taco seasoning blend (See Notes Section)
                                          • 15 lb 8 oz Canned low-sodium refried pinto beans, fat-free
                                          • 4 lb *Fresh green bell peppers, diced
                                          • 4 lb *Fresh onions, diced
                                          • 6 lb 12 oz Canned low-sodium corn, drained, rinsed
                                          • - - Tostada shells (round) (0.5 oz each)
                                          • 2 lb Reduced-fat Mexican cheese blend, shredded
                                          • 3 lb *Fresh carrots, shredded
                                          • 3 lb Low-sodium salsa, mild
                                          • 3 lb Fat-free sour cream

                                          Measure

                                          • 2 qt *Fresh spinach, julienne sliced
                                          • 2 qt *Fresh romaine lettuce, julienne sliced
                                          • ¾ cup Salt-free chili lime seasoning blend
                                          • - - OR
                                          • ¾ cup Salt-free taco seasoning blend (See Notes Section)
                                          • 1 gal 2¾ qt (2¼ No. 10 cans) Canned low-sodium refried pinto beans, fat-free
                                          • 3 qt *Fresh green bell peppers, diced
                                          • 3 qt *Fresh onions, diced
                                          • 3 qt (2 No. 10 cans) Canned low-sodium corn, drained, rinsed
                                          • 100 each Tostada shells (round) (0.5 oz each)
                                          • 2 qt Reduced-fat Mexican cheese blend, shredded
                                          • 1 gal 3 cups *Fresh carrots, shredded
                                          • 1 qt 2 cups Low-sodium salsa, mild
                                          • 1 qt 2 cups Fat-free sour cream
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine lettuce and spinach in bowl. Set aside.
                                          • Mix salt-free seasoning and beans. Set aside.
                                          • 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 mixture
                                            2 Tbsp carrots
                                            1 Tbsp salsa
                                            1 Tbsp sour cream
                                            Serving suggestion: serve toppings in individual soufflé cups.
                                          • Serve one tostada pizza.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Eagle Pizza USDA Recipe for Schools
                                          Amount Per Serving 1 tostada pizza
                                          Calories 205.96 Calories from Fat 51
                                          % Daily Value*
                                          Total Fat 5.69g9%
                                          Saturated Fat 2.16g14%
                                          Cholesterol 6.85mg2%
                                          Sodium 289.72mg13%
                                          Total Carbohydrate 32.2g11%
                                          Dietary Fiber 5.99g25%
                                          Protein 8.86g18%
                                          Vitamin A 3226.56IU65%
                                          Vitamin C 20.38mg25%
                                          Calcium 172.57mg17%
                                          Iron 1.78mg10%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          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
                                          100 Servings:
                                          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

                                          Notes

                                          *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 blend
                                          For 50 servings:
                                          2 Tbsp dried onion
                                          2 Tbsp chili powder
                                          1 Tbsp cumin
                                          1 Tbsp crushed red pepper
                                          1 Tbsp garlic powder
                                          1½ tsp oregano
                                          1 Tbsp cornstarch
                                          For 100 servings:
                                          4 Tbsp dried onion
                                          4 Tbsp chili powder
                                          2 Tbsp cumin
                                          2 Tbsp crushed red pepper
                                          2 Tbsp garlic powder
                                          1 Tbsp oregano
                                          2 Tbsp cornstarch
                                          Combine 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.
                                          Yield / Volume
                                          50 Servings:
                                          About 23 lb 8 oz
                                          50 tostada pizzas
                                          100 Servings:
                                          About 48 lb
                                          100 tostada pizzas