Beef Biscuit Tostadas
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Beef Biscuit Tostadas

Beef Biscuit Tostadas

Bring "Tostada Tuesday" to your cafeteria! These Beef Biscuit Tostadas are simple to prepare, portioned for easy serving and are easily customizable for students!

Servings: 20 servings (1 serving = 1 tostada)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Taco meat, prepared
2 lb
4 cups
Cheddar cheese, shredded
8 oz
2 cups
Prep
  1. Thaw biscuit dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
Assembly
  1. Combine taco meat and cheddar cheese in bowl.
  2. Place thawed biscuit dough on parchment-lined sheet pan that has been lightly sprayed with pan spray in a 3x4 pattern; gently stretch the biscuit dough puck until it is approx. 4 ½ inches in diameter.
  3. Scoop taco meat mixture using #16 scoop (2 oz); place in center of biscuit dough.
  4. Bake as directed until golden brown and serve warm.
BAKE:
TEMP
TIME
Convection Oven*
350°F
7-9 minutes
Standard Oven
400°F
12-15 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.

  • Serve warm tostadas with lettuce, pico de gallo, salsa and sour cream and students can top as desired.

  • Try it with roasted corn and black bean salsa.

  • For crediting in USDA Child Nutrition Programs, 1 serving (1 tostada) = 2 oz equivalent Grain, 2 oz equivalent M/MA

View Recipe Instructions

Nutrition Information

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Serving Size:
1 tostada
Calories
330
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
610mg
25%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
10%
Sugars
4g
Protein
14g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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