This tostado pizza recipe will delight Mexican & Italian food fans (1975)

Name: Tostado pizza
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 tablespoons yellow cornmeal; 2 cups packaged biscuit mix; 1/2 cup cold water; 1 pound ground beef; 3/4 cup water; 3 tablespoons chopped, seeded canned green chilies; 1 envelope taco seasoning mix; 15-1/2 ounces refried beans; 1 cup shredded sharp process American cheese; 1 cup shredded lettuce; 1 cup tomato, chopped; 1/2 cup chopped onion; Taco sauce

1970s, Retro dinner recipes, Vintage magazines

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Tostado pizza: A retro ’70s dinner recipe

Ted Shinn of Grand Junction, Colorado, captured the $500 second prize in the Better Homes & Gardens Budget Recipe Contest in 1974 with this Tostado pizza recipe.

It’s a man’s idea of the best of two culinary worlds — Italian and Mexican. First comes the crust — it’s a snap with packaged biscuit mix — then a layer of refried beans, ground beef laced with taco seasoning mix and chilies, and, finally, shredded cheese.

Let everyone add the colorful toppings of lettuce, tomato, onion, and taco sauce at the table — and be prepared to serve extra wedges of this dinner winner.

Tostado pizza

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

Ingredients

2 tablespoons yellow cornmeal
2 cups packaged biscuit mix
1/2 cup cold water
1 pound ground beef
3/4 cup water
3 tablespoons chopped, seeded canned green chilies
1 envelope taco seasoning mix
15-1/2 ounces refried beans
1 cup shredded sharp process American cheese
1 cup shredded lettuce
1 cup tomato, chopped
1/2 cup chopped onion
Taco sauce

Instructions

Generously grease a 12-inch pizza pan.
Sprinkle with cornmeal.
In a bowl, combine biscuit mix and the 1/2 cup cold water.
Stir with fork till dough follows fork around bowl.
Turn out on lightly floured surface; knead 5 or 6 times.
Roll to 14-inch circle; pat into prepared pizza pan.
Crimp edges.
In skillet, brown meat: drain off excess fat.
Add the 3/4 cup water, the chilies, and taco seasoning mix; bring to boiling.
Reduce heat and simmer, uncovered, 15 minutes or till thick.
Spread beans on dough.
Top with meat mixture.
Bake in 450 (F) oven for 18 to 20 minutes.
Top with cheese.
Return to oven to melt cheese, about 4 minutes.
Cut pizza into 6 wedges.
Garnish with fresh green chili peppers, if desired.
Pass lettuce, tomato, and onion.
Drizzle with taco sauce, if desired.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 98mgSodium: 1224mgCarbohydrates: 36gFiber: 2gSugar: 9gProtein: 31g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE 3 recipes for lamb shanks in foil bundles (1960s)

Tostado pizza retro 70s dinner recipe (1)

Try another Mexican-meets-Italian dinner recipe: Chili manicotti (1975)

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