Biscuit Tostada Recipes

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BISCUIT TOSTADAS



Biscuit Tostadas image

Refrigerated biscuits and just four other ingredients make it easy for little hands to assemble these cute kid-size tostadas. "They're best eaten on a plate with a fork," recommends Terrie Stampor of Sterling Heights, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 16 servings.

Number Of Ingredients 5

1 pound ground beef
1 jar (16 ounces) salsa, divided
1 tube (16.3 ounces) large refrigerated flaky biscuits
2 cups shredded Colby-Monterey Jack cheese
2 cups shredded lettuce

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups salsa; heat through. , Split each biscuit in half; flatten into 4-in. rounds on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa.

Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

BISCUIT TOSTADA



Biscuit Tostada image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

1 pounds ground beef
2 tablespoons taco seasoning
8 ounces tomato sauce
1 cans country biscuits
1 cups refried beans
1 cups mozzarella cheese
1 units lettuce
1 units tomatoes
1 units onion
1 units sour cream

Steps:

  • Preheat oven to 400. Brown ground beef, drain, stir in seasoning and tomato sauce.
  • Grease pizza pan, spread biscuits over pan forming crust. Cover with refried beans and meat mixture.
  • Bake 18-20 minutes, sprinkle with cheese, continue to bake until cheese melts. Top with chopped veggies and sour cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BRISKET TOSTADAS



Brisket Tostadas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time P1DT7h45m

Yield 6 servings

Number Of Ingredients 20

Vegetable oil, for frying tortillas
1 package small corn tortillas
1 can black beans, drained
Several dashes of hot sauce
1/2 cup shredded Cheddar
Shredded Braised Beef Brisket leftovers as needed, recipe follows
1/2 cup shredded lettuce
2 tomatoes, chopped
1/4 cup chopped onions
Small handful fresh cilantro
1/2 jalapeno, diced
Juice of 1 lime
1 avocado, diced
2 tablespoons sour cream
2 cans beef consomme
1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat 1/2 inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon. After about 20 seconds, flip it over to the other side and hold down the center again. When golden, remove from the skillet and drain on paper towels. Use three tortillas per tostada.
  • In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick. Mash the beans slightly as you warm them over medium heat.
  • Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet. Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese.
  • Bake until the cheese melts. Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream.
  • Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
  • When ready to cook, preheat the oven to 300 degrees F.
  • Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
  • You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

TOSTADA GRANDE



Tostada Grande image

I like this recipe because it is quick and easy, and my kids love it. Those are the three requirements I look for in most recipes.

Provided by mattsgran

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
2 tablespoons taco seasoning or 2 tablespoons chili seasoning mix
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chilies, drained
3 -4 drops hot pepper sauce (optional)
1 (8 ounce) can refrigerated crescent dinner rolls or 1 (7 1/2 ounce) can refrigerated biscuits
1 cup refried beans
4 ounces shredded cheese (cheddar works well)
1 large tomatoes, chopped
1 small onions, chopped or 3 -5 green onions
4 cups shredded lettuce (or any amount desired)

Steps:

  • In large skillet, brown ground beef; drain well.
  • Stir in seasoning, tomato sauce, chilies and hot pepper sauce; heat until hot and bubbly.
  • Simmer, uncovered, for 15 minutes or until mixture thickens.
  • Lightly grease 9 or 10-inch pie plate.
  • Separate rolls or biscuits; arrange pan.
  • Press over bottom and up sides to form curst.
  • Spread beans over dough; top with meat mixture.
  • Bake at 375 degrees for 18 to 20 minutes or until crust is golden brown.
  • Sprinkle immediately with cheese.
  • Garnish with lettuce, tomato and onion.

Nutrition Facts : Calories 571.9, Fat 23, SaturatedFat 10.2, Cholesterol 125.2, Sodium 1493.5, Carbohydrate 51.9, Fiber 7.9, Sugar 8.1, Protein 39.2

SHREDDED BEEF TOSTADAS



Shredded Beef Tostadas image

Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!

Provided by Bibi

Time 2h40m

Yield 6

Number Of Ingredients 26

2 teaspoons chipotle chili powder, or to taste
1 teaspoon smoked paprika
1 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (2 pound) boneless beef chuck roast
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 ½ teaspoons minced fresh garlic
1 cup beef stock
1 ½ cups chopped tomatoes, divided
1 medium orange, juiced
½ medium lime, juiced
6 each crispy tostada shells
2 cups refried beans, warmed
2 cups shredded lettuce
1 ½ cups shredded Cheddar cheese
3 tablespoons salsa, or to taste
3 tablespoons sour cream, or to taste
3 tablespoons guacamole, or to taste
¼ cup chopped fresh cilantro
6 wedges lime

Steps:

  • Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
  • Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
  • Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
  • Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
  • Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
  • Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
  • Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
  • To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

Nutrition Facts : Calories 558.6 calories, Carbohydrate 31.7 g, Cholesterol 108.4 mg, Fat 33.8 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 14.7 g, Sodium 783 mg, Sugar 6.3 g

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE



Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

  • Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

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