MINI MEXICAN MEATBALLS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
- Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
- Drizzle the crema over the meatballs and sprinkle with the cilantro.
MINI MEXICAN TOSTADA APPETIZERS RECIPE - (4.6/5)
Provided by kdet
Number Of Ingredients 9
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!
SKINNY, MINI MEXICAN MEATBALL TOSTADA APPETIZERS
Delight everyone with these itty, bitty meatballs atop a mini tostada. This is such a yummy and simple appetizer to make that it might just become your go-to recipe! You can make the meatballs in advance and store them in the freezer. When you need them, just defrost in the microwave, assemble the tostadas, and serve! The skinny for each appetizer, 31 calories, 1 gram of fat, and 0 Blue WW Freestyle SmartPoints, and 1 Green. So cute and so fun to eat!
Provided by Nancy
Categories Appetizer Side Dish Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside.
- In a large bowl, mix together egg, onions, cornmeal, taco seasonings, and salsa. Add beef or turkey and blend well.
- Using a measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake, uncovered, for about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.
- To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream. Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs.
- Serve at once.
Nutrition Facts : ServingSize 1 tostada, Calories 32 kcal, Fat 1 g, Protein 3 g, Carbohydrate 3 g, Sodium 79 mg
MINI TOSTADAS
Great for snacks or easy appetizers, these bean-and-cheese charmers go together fast.
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g
MINI MEATBALLS - MEXICAN
Meatballs are always a hit. You can serve them as an appetizer with dip or as a main dish with pasta, rice or in soup! Naturally The grated carrot keeps these lean meatballs juicy and gets your kids (and picky adults!) to eat veggies without even knowing it. This is a recipe from the Canadian beef industry. Enjoy!
Provided by Nif_H
Categories Meat
Time 35m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
- Lightly combine all ingredients. Roll into approximately thirty 1" balls.
- Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.
Nutrition Facts : Calories 39, Fat 1.8, SaturatedFat 0.7, Cholesterol 16, Sodium 75.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 3.6
TINY TACO MEATBALLS
These meatballs may be tiny, but they're big on taste. Taco seasoning adds a tasty twist to these appetizers that my grandson gobbles up! -Joyce Markham, Belmond, Iowa
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first 5 ingredients. Add beef; mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 14-18 minutes or until meat is no longer pink. Serve with taco sauce if desired.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
MINI TOSTADAS
Make and share this Mini Tostadas recipe from Food.com.
Provided by islandgirl77551
Categories Lunch/Snacks
Time 20m
Yield 24 tostadas
Number Of Ingredients 8
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.
Nutrition Facts : Calories 105.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 6.7, Sodium 199.8, Carbohydrate 8.3, Fiber 1.2, Sugar 0.2, Protein 3.2
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