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Tostada Pizza Recipe
|Yellow cornmeal||2 Tablespoon|
|Packaged biscuit mix||2 Cup (32 tbs)|
|Ground beef||1 Pound|
|Chopped seeded canned green chili pepper||3 Tablespoon|
|Taco seasoning mix||1 1⁄4 Ounce (1 Envelope)|
|Canned retried beans||16 Ounce|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Shredded lettuce||1 Cup (16 tbs)|
|Tomato||1 , chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3501 Calories from Fat 1530
% Daily Value*
Total Fat 170 g261.2%
Saturated Fat 71.8 g359.1%
Trans Fat 0 g
Cholesterol 444.6 mg
Sodium 5563.9 mg231.8%
Total Carbohydrates 356 g118.5%
Dietary Fiber 40.5 g162%
Sugars 33 g
Protein 138 g275%
Vitamin A 433.4% Vitamin C 148%
Calcium 145.8% Iron 304.4%
*Based on a 2000 Calorie diet
Combine biscuit mix and 1/2 cup water.
Stir with fork till dough follows fork around bowl.
Turn dough out on lightly floured surface; knead 5 or 6 times.
Roll to 14-inch circle; pat into prepared pizza pan, crimping edges.
Bake at 425° till golden brown, about 12 minutes.
Meanwhile, in skillet brown meat; drain.
Stir in chili peppers, taco seasoning mix, and % cup water; bring to boiling.
Reduce heat; simmer, uncovered, 10 to 15 minutes.
Spread refried beans over crust; top with meat mixture.
Bake at 425° for 8 to 10 minutes.
Top with cheese; bake 2 minutes more.
Garnish with fresh chili peppers, if desired.
Pass lettuce, tomato, and onion to sprinkle atop.
Dash with taco sauce, if desired.