Mini Mexican Meatball Tostada Appetizer Food

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MINI MEXICAN TOSTADA APPETIZERS RECIPE - (4.6/5)



Mini Mexican Tostada Appetizers Recipe - (4.6/5) image

Provided by kdet

Number Of Ingredients 9

TACO SEASONING MIX:
1 pound ground beef
1/4 cup onion, chopped
1 bag Tostitos Scoops
TOPPINGS:
Cheddar cheese, shredded
Lettuce, shredded
Salsa
Sour Cream

Steps:

  • Brown ground beef in large skillet; drain Fry onions in a bit of butter on low heat (at same time as beef but in small pan) Stir 1 cup of water and seasoning mix in with beef. Simmer for 7 to 8 minutes or until almost all liquid is absorbed, stirring often. Stir in onions after about 5 minutes. Place Tostitos Scoops on a baking sheet covered with foil. Spoon some beef mixture into each Scoop Top each with some cheese. Broil until cheese is melted. Serve with all the toppings as a self serve and enjoy!

SKINNY, MINI MEXICAN MEATBALL TOSTADA APPETIZERS



Skinny, Mini Mexican Meatball Tostada Appetizers image

Delight everyone with these itty, bitty meatballs atop a mini tostada. This is such a yummy and simple appetizer to make that it might just become your go-to recipe! You can make the meatballs in advance and store them in the freezer. When you need them, just defrost in the microwave, assemble the tostadas, and serve! The skinny for each appetizer, 31 calories, 1 gram of fat, and 0 Blue WW Freestyle SmartPoints, and 1 Green. So cute and so fun to eat!

Provided by Nancy

Categories     Appetizer     Side Dish     Snack

Time 30m

Number Of Ingredients 10

1 egg, (I like Eggland's Best eggs)
1 cup onions, finely chopped
¼ cup cornmeal
1 (1 oz) package Lawry's taco seasoning
2 tablespoons salsa
1 pound extra-lean ground beef or turkey, (see shopping tips)
48 Tostitos Baked Scoops, (see shopping tips)
3 cups romaine lettuce, shredded or chopped fine
½ cup The BEST Skinny Ranch Dressing (3 ingredients) or fat-free sour cream or yogurt
½ cup salsa, (I like Pace Medium Chunky Salsa or your favorite)

Steps:

  • Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside.
  • In a large bowl, mix together egg, onions, cornmeal, taco seasonings, and salsa. Add beef or turkey and blend well.
  • Using a measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake, uncovered, for about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.
  • To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream. Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs.
  • Serve at once.

Nutrition Facts : ServingSize 1 tostada, Calories 32 kcal, Fat 1 g, Protein 3 g, Carbohydrate 3 g, Sodium 79 mg

MINI MEXICAN MEATBALLS



Mini Mexican Meatballs image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 pound meatloaf mix (a mixture of ground pork, veal and beef)
1/2 cup plain dry breadcrumbs
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1 large egg
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup Mexican crema
2 tablespoons roughly chopped fresh cilantro

Steps:

  • Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
  • Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
  • Drizzle the crema over the meatballs and sprinkle with the cilantro.

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