Mini Mexican Meatball Tostada Appetizer Food
MINI MEXICAN TOSTADA APPETIZERS RECIPE - (4.6/5)
Provided by kdet
Number Of Ingredients 9
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
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
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
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
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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TOSTADA RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (2)Total Time 30 minsCategory AppetizerCalories 88 per serving
- In a large skillet, heat olive oil over medium heat. Stir in scallions and yellow pepper and start to cook 2 minutes. Add in ground beef and break apart in the pan as it browns. Once completely browned, stir in taco seasoning and water. Stir to incorporate and cook until most of the water has evaporated.
- To assemble, place tortilla rounds onto a serving platter. Spread about 1 tablespoon of refried beans onto each chip. Add 1 tablespoon of meat onto beans and press into the beans to help it stick. Top with grated cheese, diced tomato, sour cream and cilantro. Serve immediately.
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