Crispy Oven Beef And Bean Tostadas Food

CRISPY OVEN BEEF-AND-BEAN TOSTADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

CRISPY BEEF TOSTADAS

Steps:

• In a large bowl, combine flour and baking powder; add milk and form a soft dough. Knead until mixed thoroughly. Cover and let rest 30 minutes.
• Meanwhile, brown beef and garlic in large skillet until meat is no longer pink; drain well.
• Add chilies, taco seasoning, salt and pepper if desired, and water. Simmer uncovered for 10 minutes.
• Stir in beans and heat through; keep warm.
• In a deep fat fryer or skillet, preheat oil to 375.
• Separate dough into 6 equal portions. Roll over lightly floured surface into a 7 inch circle.
• Fry tostadas in hot oil until golden, turning once; drain on paper towels.
• Immediately top each tostada with meat mixture and desired toppings.

CRISPY BEEF TOSTADAS

Steps:

• In a large bowl, combine flour and baking powder; add the milk to form a soft dough. Cover and let rest for 1 hour. , About 30 minutes before serving, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic, chilies, taco seasoning and water; simmer for 10 minutes. Stir in beans; heat through and keep warm. , Divide dough into sixths. On a lightly floured surface, roll each portion into a 7-in. circle. In a deep-fat fryer, preheat oil to 375°. Fry tostadas in hot oil until golden, turning once; drain on paper towels. Top each with meat mixture, picante sauce, lettuce, onions, tomatoes and cheese.

CHEESY BEEF TOSTADAS

Steps:

• Heat oven to 400ºF.
• Place tortillas in single layer on baking sheet; spray with cooking spray. Sprinkle evenly with 1 tsp. chili powder. Bake 7 to 8 min. or until crisp.
• Meanwhile, brown meat in large skillet. Add beans, salsa and remaining chili powder; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half the cheese.
• Spread meat mixture onto tortillas; top with remaining cheese, lettuce, tomatoes and sour cream.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

CRISPY TOSTADAS

Steps:

• Heat oven to 350°F. Spread tostada shells with beans; top with peppers and VELVEETA.
• Bake 5 to 7 min. or until filling is heated through and VELVEETA is melted.
• Top with lettuce and salsa.