Recipe Yield:
Amount Item
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)
1/2  gal Buttermilk
1/2  gal Mayonnaise
  1. For salsa sauce, measure out 48 oz tomato sauce and add ½ bag of salsa mix. Stir until well blended.

  2. 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.

  3. 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.

  4. Shred cheddar cheese, dice tomatoes and shred lettuce.

  5. Evenly spread 4 oz of pizza sauce on top of crust. Top with 12 oz of taco meat.

  6. Bake in conventional oven at 400° F for 15- 20 minutes.

  7. 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.