1 slice provides 2 oz Meat/Meat Alternatives and 2.25 oz whole grain.
|216 oz||14" White Wheat Crust|
|48 oz||Tomato sauce, canned, low-sodium|
|1/2 bag||Foothill Farms® Salsa Seasoning Mix (V425)|
|1 bag||Foothill Farms® Select Taco Seasoning Mix (V413)|
|9 lbs||Beef, crumble, fully cooked, unseasoned|
|4 1/2 lbs||Cheese, cheddar, shredded, reduced sodium and fat|
|6 cups||Tomatoes, chopped or sliced|
|9 cups||Lettuce, icebery, shredded|
|96 Tbsp.||Foothill Farms® No MSG Ranch Dressing Seasoning Mix (V402)|
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 qts 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.