BEEF TOSTADAS WITH MANGO SALSA
Switch up taco night with tostadas! Set up a toppings bar and let kids assemble their own.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the mango, red onion, cilantro, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder and 3/4 teaspoon salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.
- Divide the beef among the tostadas; top with lettuce, the mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.
Nutrition Facts : Calories 500 calorie, Fat 22 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 420 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 30 grams, Sugar 17 grams
SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA
The pita chips and meat mixture can be made days ahead.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
- Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
- Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
- When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 9.9 g, Cholesterol 14.6 mg, Fat 4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 139.3 mg, Sugar 1.3 g
BEEF TACOS WITH MANGO-HOT PEPPER SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
SPICED BEEF TENDERLOIN STEAKS WITH MANGO SALSA
Categories Beef Herb Quick & Easy Summer Grill/Barbecue Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in small bowl. Brush both sides of steaks with oil. Sprinkle teaspoon spice mixture over each side of each steak.
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 2 minutes per side for medium-rare. Serve, passing salsa separately.
SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA
The pita chips and meat mixture can be made days ahead.
Provided by Allrecipes Member
Categories Mango Salsa
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
- Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
- Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
- When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 9.9 g, Cholesterol 14.6 mg, Fat 4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 139.3 mg, Sugar 1.3 g
SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA
The pita chips and meat mixture can be made days ahead.
Provided by Allrecipes Member
Categories Mango Salsa
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
- Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
- Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
- When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 9.9 g, Cholesterol 14.6 mg, Fat 4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 139.3 mg, Sugar 1.3 g
SPICED PITA TRIANGLES
Pair wedges with Mediterranean salads or dips such as hummus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 48 triangles
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees, with rack in center. In a small saucepan, heat cumin and sesame oil over medium-low heat until fragrant, 5 to 6 minutes. Season with salt and pepper; add thyme, if desired.
- Brush both sides of each pita round with spice mixture. Cut rounds in half, and cut each half into 6 triangles, each about 1 inch wide.
- Place triangles in a single layer on a baking sheet, and bake until crisp and golden brown, 20 to 30 minutes. Transfer to a wire rack; let cool completely.
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