Mini Mexican Tostada Appetizers Recipe 465 Food

MINI MEXICAN TOSTADA APPETIZERS RECIPE - (4.6/5)

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!

MINI TOSTADAS

Steps:

• 1. Cut 24 circular pieces out of tortillas using 3 inch diameter cookie cutter. Makes 24 foil balls, 1 inch in diameter.
• 2. Heat oil in skillet. Soften tortilla circles, one at a time, by dipping in hot oil, drain and put in mini muffin pan.Quickly push a foil ball down in center of tortilla circle to form tostada cup. Put in 400 oven for 10 minutes til golden and crispy.
• 3. Remove foil balls. Put the beef and chopped onions in a skillet over medium heat, break up meat and fry til meat is brown. Drain grease and add the tomato sauce, cumin, pepper, chili powder and salt Stir til mixture thickens.
• 4. Heat beans and fill cups with layers of beans, meat mixture, shredded lettuce, cheddar cheese, sour cream and sliced olives. Top with salsa.

MINI TOSTADAS

Steps:

• Heat oil in skillet.
• Place 2 or 3 wrappers at a time into the oil and cook for 15 to 20 seconds until lightly browned on each side.
• Lift out with a slotted spoon and drain on paper towels.
• Spread each tostada with a thin layer of heated refried beans and add meat,lettuce,cheese,guacamole and salsa.

MINI TOSTADAS

Steps:

• Place oven rack in lowest rack position; heat oven to 400°F. Spray one side of each tortilla with cooking spray. With 2 1/2-inch round cutter, cut 5 rounds from each tortilla (if desired, stack 2 tortillas to cut).
• On ungreased large cookie sheets, place tortilla rounds with sprayed sides down. Spread each round with beans. Set aside 1 tablespoon of the onions. Sprinkle rounds with remaining onions and cheese.
• Bake on lowest oven rack 11 to 13 minutes or until bottoms are crisp and cheese is melted and bubbly. Top each with about 1 teaspoon sour cream and some of the reserved onions.