Tostadas Food

TOSTADAS

Tostadas image

Although tostadas do not typically have meat in them, this recipe does. Ground beef is usually used for tacos, refried beans in tostadas and a mixture of the two for burritos. I leave it up to you how you wish to enjoy your Mexican. Please feel free to take liberties with this recipe in regards to your own tastes.

Provided by Molly53

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb lean ground beef
1/2 cup chopped onion
2 teaspoons crushed red pepper flakes
1 tablespoon ground cumin
1 tablespoon chili powder (store bought, Chili Seasoning Mix or your own recipe)
1 (15 ounce) can refried beans
4 tostadas or 4 corn tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
2 medium tomatoes, seeded and diced
2 cups shredded lettuce
salsa or pico de gallo
jalapeno pepper, seeded and minced
onion, minced
green onions or scallion, chopped
fresh cilantro, chopped
avocado, diced
guacamole
sour cream

Steps:

Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
Stir in refried beans.
Place equal amounts of the beef and bean mixture on each tostada shell.
Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

TOSTADAS

Tostadas image

Like flying saucers, just pick them up and eat! Another of Michael's Mexican dishes. As with the burritos, Michael puts meat on his, I prefer no meat.

Provided by Sweetiebarbara

Categories Lunch/Snacks

Time 30m

Yield 3 Tostadas, 3 serving(s)

Number Of Ingredients 9

Ingredients

3 (6 inch) corn tortillas
1 teaspoon peanut oil
3 tablespoons refried beans
3 kalamata olives (sliced)
3 teaspoons stuffed green olives (sliced)
3 tablespoons salsa
3 teaspoons onions (diced)
3 ounces cheddar cheese (grated)
1 cup iceberg lettuce (thinly sliced)

Steps:

Fry tortillas in skillet in oil until crisp.
Take off heat and spread on beans.
Return to skillet and add olives, salsa, onions, and cheese.
When cheese melts, serve onto plate and top with lettuce.

Nutrition Facts : Calories 212.8, Fat 12.3, SaturatedFat 6.5, Cholesterol 31.1, Sodium 473, Carbohydrate 16.8, Fiber 3.3, Sugar 1.9, Protein 10.1

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

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