Vegetarian Taco Pie, Messiah College

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
44 4-ounce servings

Douglas Kirkland, manager of purchasing and production for Dining Services at Messiah College in Mechanicsburg, Pa., says after the department kept getting requests for more and more vegetarian dishes, the decided to revamp its popular beef taco pie.

“We used garden burger crumbles that I had just seen at a food show for the beef and reduced the portion size and voila!” Kirkland says. “It made a big difference nutritionally. We reduced calories from 350 per serving to 180 per serving. The first time we made it, all of our tasters had no idea it was vegetarian. We still make as much as we did when it was beef. It can even be made vegan by substituting soy cheese and soy sour cream if desired.”

Ingredients

3 lb. + 5 oz. veggie garden burger crumbles
8¾ oz. ½-in. diced Spanish onions
2¾ oz. taco seasoning
2½ cups Bisquick mix
1 qt. 2% milk
2½ cups liquid eggs
1 lb. sour cream
1 lb. tomatoes, diced ½-in.
11½ oz. shredded cheddar cheese
4 oz. shredded lettuce

Steps

1. Sauté ground garden burger with chopped onions and taco seasoning. Divide meat mixture evenly into greased 2-in. lined pans.

2. Beat Bisquick, milk and eggs until almost smooth, about 1 minute. Pour batter over ground garden burger mixture.

3. Bake at 325°F oven for 30 minutes, or until knife inserted in center comes out clean.

4. Top with sour cream, sliced tomatoes, shredded cheese and lettuce.  

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources