Yield:
1 salad

Ingredients

6" Fresh 'n Ready Whole Grain Rich Individual Oven Rising Sheeted Pizza Dough, 120 3.25-oz
3 oz Ground Beef
2 tbsp. Pico De Gallo
1 C Lettuce
1 tbsp. Sour Cream
2 tbsp. Shredded Cheddar Cheese

Chef Notes

This recipe provides 2.5 oz grain eq., 2.5 MMA, 1/2 Dark Green Veg, and 1/8 Other Veg per 1 taco in accordance with USDA guidelines for child nutrition.

Directions

1
 Preheat oven. CONVECTION OVEN: 375°F (190°C) / CONVEYOR OVEN: 500°F (260°C)
2
 Place the small aluminum bowl upside down on a baking sheet.
3
 Carefully drape the pizza dough sheet over the inverted bowl, ensuring it covers the bowl completely.
4
 Gently press the dough into the contours of the bowl, creating a smooth surface.
5
 Bake bread bowl as instructed. CONVECTION OVEN: 375°F (190°C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500°F (260°C) FOR 4 - 6 MINUTES.
6
 Remove from the oven and carefully invert the bowl to release the bread bowl.
7
 Cook ground beef until it reaches an internal temperature of 160°F(71°C)
8
 Add your cooked ground beef, pico de gallo, lettuce, shredded cheddar cheese, and sour cream to your bread bowl