Cheese Stuffed Tostadas Recipes

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CHEESE-STUFFED TOSTADAS



Cheese-Stuffed Tostadas image

Tostadas are a quick and easy way to add a little excitement to the usual taco night, and this meat-free version is no exception. Because between the crispy tortillas, creamy black bean mash, and smoky chipotle (oh, and did we mention plenty of melty cheese?) there's plenty of delicious fun to be had with this 30-minute dinner.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, peeled and sliced
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, not drained
1 tablespoon chopped chipotle chile in adobo sauce
Kosher salt and freshly ground pepper
8 corn tortillas (5-inch)
5 ounces Monterey Jack, grated (1 heaping cup)
Shredded lettuce, sliced radishes, and salsa, for serving

Steps:

  • Heat oil in a skillet over medium-high. Add garlic and cook until just golden. Stir in chopped cilantro and cumin, then beans with liquid, chipotle, and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 6 to 7 minutes.
  • Preheat broiler. Place 4 tortillas on a rimmed baking sheet brushed with oil. Divide cheese among them, piled in centers, and top with remaining tortillas. Brush tops with oil. Broil, rotating sheet once, until tops are crisp, 3 to 4 minutes.
  • Flip and broil until second sides are crisp, 2 to 3 minutes more. Smash beans with the back of a spoon and spread mixture over tostadas. Top with lettuce, radishes, salsa, and cilantro leaves; serve.

CHEESE STUFFED SHELLS



Cheese Stuffed Shells image

Make and share this Cheese Stuffed Shells recipe from Food.com.

Provided by Robbie Rice

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay

Steps:

  • Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
  • Combine eggs, cheeses, and seasonings in bowl.
  • Spoon about 3 Tbls. cheese mixture into each cooked shell.
  • Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
  • Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
  • Sprinkle cheese over sauce.
  • Bake in 350F degrees oven for 30 minutes.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS



Crispy Oven Beef-and-Bean Tostadas image

A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.

Provided by Lela

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 3

Number Of Ingredients 14

½ teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
¼ teaspoon ground black pepper
½ pound ground beef
½ cup chopped sweet onion, or more to taste
1 clove garlic, minced
6 corn tortillas
2 tablespoons vegetable oil
2 cups refried beans
2 cups shredded lettuce, or as desired
1 ½ cups shredded Cheddar cheese
1 tomato, diced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
  • Brush oil over both sides of tortillas and arrange on a baking sheet.
  • Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
  • Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
  • Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Nutrition Facts : Calories 743.3 calories, Carbohydrate 56.1 g, Cholesterol 119.9 mg, Fat 40.7 g, Fiber 13.6 g, Protein 40.1 g, SaturatedFat 18 g, Sodium 1229.4 mg, Sugar 4 g

CHEESE-STUFFED SHELLS



Cheese-Stuffed Shells image

When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. -Lori Mecca, Grants Pass, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings (2 casseroles).

Number Of Ingredients 23

1 pound bulk Italian sausage
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1 large egg, lightly beaten
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup 4% cottage cheese
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon, optional
24 jumbo pasta shells, cooked and drained
SAUCE:
1 can (29 ounces) tomato sauce
1 tablespoon dried minced onion
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 397 calories, Fat 23g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1097mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

CHEESE-STUFFED POTATOES



Cheese-Stuffed Potatoes image

I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 large baking potatoes
1/2 cup sour cream
1/4 cup grated Parmesan cheese
4 bacon strips, cooked and crumbled
2 tablespoons finely chopped green onion
1 teaspoon prepared horseradish
Salt and pepper to taste
4 teaspoons butter
1/2 cup shredded sharp cheddar cheese

Steps:

  • Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

Nutrition Facts :

CHEESE-STUFFED TATER TOTS RECIPE BY TASTY



Cheese-Stuffed Tater Tots Recipe by Tasty image

Here's what you need: frozen hash brown, all-purpose flour, salt, ground black pepper, eggs, cheddar cheese, vegetable oil

Provided by Tasty

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 lb frozen hash brown, thawed
2 tablespoons all-purpose flour
1 ½ tablespoons salt, or more to taste
1 tablespoon ground black pepper
3 eggs
1 block cheddar cheese, cut into small, rectangular cubes
vegetable oil, for frying

Steps:

  • Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
  • Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
  • Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
  • Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 69 grams, Fat 53 grams, Fiber 6 grams, Protein 15 grams, Sugar 1 gram

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