Beef Biscuit Tostadas

Prep

Thaw biscuit dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.

Assembly

Combine taco meat and cheddar cheese in bowl.
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.
Scoop taco meat mixture using #16 scoop (2 oz); place in center of biscuit dough.
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