MEXICAN PITA TOSTADAS
Enjoy your dinner with pita tostadas made with Progresso® black beans - perfect for Mexican cuisine that are ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture on pita breads.
- Top with bell pepper, onions, cheese, lettuce and cilantro. Serve with salsa. Garnish with sour cream.
Nutrition Facts : Calories 330, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 9 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg
13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tostada recipe in 30 minutes or less!
Nutrition Facts :
TOSTADAS DE SALPICON (SHREDDED BEEF)
Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tostada Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
- Remove roast from pot and shred meat with 2 forks.
- To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g
BAKED TOSTADAS
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Brush the tortillas with the oil on both sides and arrange on a rimmed baking sheet. Bake until golden brown in spots and crisp, about 10 minutes. Let cool.
PINATA TOSTADAS
This might be good for a Cinco de Mayo celebration (or whenever, I'm not one to judge). I got it from work and stripped the brand names.
Provided by Charles Lieberman
Categories Lunch/Snacks
Time 20m
Yield 12 tostadas
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Stir together beans and chiles.
- Spread 2 to 3 tablespoons bean mixture onto each tostada shell and place on large ungreased cookie sheet.
- Bake 5 to 7 minutes or until hot.
- Brown beef in 10-inch skillet over medium-high heat, stirring frequently; drain.
- Stir in 1 1/2 cups of the salsa.
- Reduce heat to medium; cook 2 to 3 minutes or until hot.
- Serve tostada shells topped with hot beef mixture, shredded lettuce, cheese, tomatoes and remaining salsa.
Nutrition Facts : Calories 162.5, Fat 8.6, SaturatedFat 3.9, Cholesterol 36.1, Sodium 411.5, Carbohydrate 9.9, Fiber 3, Sugar 2.2, Protein 11.8
MEXICAN TOSTADAS DE POLLO RECIPE BY TASTY
Here's what you need: corn tortillas, mashed beans, pork fat, onion, shredded chicken, lettuce, sour cream, crumbled fresh cheese
Provided by Erika Priscila Suarez
Yield 6 servings
Number Of Ingredients 8
Steps:
- Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
- Spread the mashed beans all over the tortillas from one side only.
- Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
- Plate and serve.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 31 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, Sugar 2 grams
PICADILLO TOSTADAS
(Corn Tortillas with Sweet-and-Savory Ground Pork)
Yield Makes about 12 tostadas, serving 6 to 8
Number Of Ingredients 13
Steps:
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Pour off any excess fat, add the raisins, the tomato sauce, the olives, the cinnamon, the cloves, and salt and pepper to taste, and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened. The picadillo may be made 1 day in advance, kept covered and chilled, and reheated before proceeding.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, for 30 seconds to 1 minute, or until they are crisp and golden, and transfer them with tongs as they are fried to paper towels to drain. Arrange the tostada shells in one layer on platters, divide the picadillo among them, and top it with the lettuce and the onion.
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EASY TOSTADA RECIPE - NATASHASKITCHEN.COM
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5/5 (19)Total Time 30 minsCategory EasyCalories 208 per serving
- Preheat the oven to 415°F. Spray the corn tortillas on both sides with oil. Lay them flat on a baking sheet. Bake in the preheated oven for 4 minutes and flip them over and bake for another 5 minutes or until the tortillas are crispy and golden.
- Cook the ground beef in a skillet over medium-high heat and break it apart with your spatula. Season with garlic powder, salt and taco seasoning. Add the diced onion and cook until the onion is translucent and the beef is fully cooked.
- Reheat the refried beans in a skillet over medium-low heat or in a microwave until steaming hot.
- To assemble, top each tostada with refried beans, ground beef, lettuce, tomatoes, avocado and pico de gallo or salsa. Sprinkle some cheese and cilantro on top. Serve right away.
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