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3 from 6 votes

Eagle Pizza USDA Recipe for Schools

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.
Course: Main Course, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Fall, Spring
50 Servings
Calories: 205.96

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

      -

      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

          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.

          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.

          Nutrition

          Serving: 1tostada pizza | Calories: 205.96 | Total Carbohydrate: 32.2g | Protein: 8.86g | Total Fat: 5.69g | Saturated Fat: 2.16g | Cholesterol: 6.85mg | Sodium: 289.72mg | Dietary Fiber: 5.99g | Vitamin A: 3226.56IU | Vitamin C: 20.38mg | Calcium: 172.57mg | Iron: 1.78mg