Crunchy Tostada Ensalada Recipes

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

Ingredients

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

FUNKY ENCHILADA CASSEROLE

Funky Enchilada Casserole image

My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.

Provided by Anne

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cubed
1 tablespoon ground cumin, or to taste
1 tablespoon dry Mexican or taco seasoning
1 pinch cayenne pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn kernels
12 (6 inch) corn tortillas
½ bunch fresh cilantro, chopped
2 cups shredded pepperjack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g

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