| Ingredient | ULF # | Portion |
|---|---|---|
| Rich's 14" Wheat Pizza Crust, par-baked | 788188 | 216 oz. |
| Dei Fratelli Tomato Sauce | 231802 | 48 oz. |
| Foothill Farms Salsa Seasoning | 294260 | 1/2 bag |
| Foothill Farms Select Taco Seasoning | 275447 | 1 bag |
| AdvancePierre All-Beef Crumble Fully Cooked | 591160 | 9 lb. |
| Cheese Crafters Cheddar Cheese, shredded | 211724 | 2 lb. |
| Dei Fratelli Diced Tomatoes | 230110 | 6 cups |
| Taylor Farms Shredded Lettuce | 143346 | 9 cups |
| Foothill Farms Ranch Dressing | 275461 | 96 Tbsp. |
1 slice provides 2 oz Meat/Meat Alternatives and 2.25 oz whole grain.
- For salsa sauce, measure out 48 oz. tomato sauce and add ½ bag of salsa mix. Stir until well blended.
- For Taco Meat, combine 1 ½ qt. hot water (180°-190°F) and contents of seasoning package (6.6 oz) in full-size steam table pan. Mix well. Add cooked meat and mix thoroughly.
- For Ranch Dressing, in large mixing bowl add contents of package to ½ gallon of buttermilk. Mix well with wire whisk or electric mixer at low speed. Add ½ gal. of mayonnaise and continue mixing at low speed, about 2 minutes, until smooth. Refrigerate 3-4 hours so dressing will thicken. Stir before using. Cover and store in refrigerator.
- Shred cheddar cheese, dice tomatoes and shred lettuce.
- Evenly spread 4 oz. of pizza sauce on top of crust. Top with 12 oz. of taco meat.
- Bake in conventional oven at 400° F for 15- 20 minutes.
- Before serving, top with ¾ cup shredded lettuce, ¾ cup diced tomatoes and 8 oz. of shredded cheddar cheese. Drizzle with 1 cup of Ranch Dressing.
