Tostadalada Recipes

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CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
  • To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
  • To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
  • Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

BEEF TOSTADAS



Beef Tostadas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 small red onion, chopped
2 cloves garlic, minced
3/4 pound ground beef
Kosher salt
2 tablespoons tomato paste
1 tablespoon chili powder
1 15-ounce can refried beans
1/3 cup sour cream
8 corn tostadas (flat, hard taco shells)
1 1/2 cups shredded monterey jack cheese
Shredded lettuce, hot sauce and/or cilantro, for topping

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
  • Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.
  • Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE



Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

  • Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

TOSTADAS



Tostadas image

Although tostadas do not typically have meat in them, this recipe does. Ground beef is usually used for tacos, refried beans in tostadas and a mixture of the two for burritos. I leave it up to you how you wish to enjoy your Mexican. Please feel free to take liberties with this recipe in regards to your own tastes.

Provided by Molly53

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb lean ground beef
1/2 cup chopped onion
2 teaspoons crushed red pepper flakes
1 tablespoon ground cumin
1 tablespoon chili powder (store bought, Chili Seasoning Mix or your own recipe)
1 (15 ounce) can refried beans
4 tostadas or 4 corn tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
2 medium tomatoes, seeded and diced
2 cups shredded lettuce
salsa or pico de gallo
jalapeno pepper, seeded and minced
onion, minced
green onions or scallion, chopped
fresh cilantro, chopped
avocado, diced
guacamole
sour cream

Steps:

  • Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
  • Stir in refried beans.
  • Place equal amounts of the beef and bean mixture on each tostada shell.
  • Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

CHICKEN TOSTADAS



Chicken Tostadas image

Chicken and veggie tostadas are baked in oven.

Provided by Sonia S.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 11

2 skinless, boneless chicken breasts, diced
½ (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6 corn tostada shells
1 cup shredded Mexican cheese blend
1 tomato, diced
¾ red onion, diced
¾ green bell pepper, diced
½ cup chopped fresh cilantro
¼ cup salsa, or to taste
¼ cup sour cream, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
  • Bake in the preheated oven until crispy, 10 to 15 minutes.
  • Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g

BEEF TOSTADAS



Beef Tostadas image

Chipotle sauce gives this meaty tostada recipe just the right amount of heat to fire up a fiesta at the dinner table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 cup chopped sweet red pepper
1/2 cup chili sauce
1 teaspoon taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
3 teaspoons chipotle sauce
6 tostada shells
3 cups shredded lettuce
1-1/2 cups guacamole
1-1/2 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, taco seasoning, salt and pepper; heat through. , In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.

Nutrition Facts : Calories 460 calories, Fat 30g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1040mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.

BREAKFAST TOSTADAS



Breakfast Tostadas image

Yield 4

Number Of Ingredients 8

1 red bell pepper (chopped)
2 chicken sausage links (diced)
5 eggs
1/2 cup spinach leaves
salt and pepper, to taste
4 Tostada shells
1/2 cup shredded Mexican blend cheese
1/2 cup salsa - optional topping

Steps:

  • Over medium heat, cook peppers and chicken sausage until peppers are cooked through.
  • Add eggs, spinach, salt, and pepper and scramble until eggs are fully cooked.
  • Top tostada shells with eggs and cheddar cheese.
  • Broil for 3-5 minutes or until cheese is fully melted.
  • Top with salsa if desired.

Nutrition Facts : Servingsize 1 serving, Calories 903 kcal, Fat 23 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 2170 mg, Carbohydrate 46 g, Sugar 7 g, Protein 117 mg

TOSTADAS



Tostadas image

Like flying saucers, just pick them up and eat! Another of Michael's Mexican dishes. As with the burritos, Michael puts meat on his, I prefer no meat.

Provided by Sweetiebarbara

Categories     Lunch/Snacks

Time 30m

Yield 3 Tostadas, 3 serving(s)

Number Of Ingredients 9

3 (6 inch) corn tortillas
1 teaspoon peanut oil
3 tablespoons refried beans
3 kalamata olives (sliced)
3 teaspoons stuffed green olives (sliced)
3 tablespoons salsa
3 teaspoons onions (diced)
3 ounces cheddar cheese (grated)
1 cup iceberg lettuce (thinly sliced)

Steps:

  • Fry tortillas in skillet in oil until crisp.
  • Take off heat and spread on beans.
  • Return to skillet and add olives, salsa, onions, and cheese.
  • When cheese melts, serve onto plate and top with lettuce.

Nutrition Facts : Calories 212.8, Fat 12.3, SaturatedFat 6.5, Cholesterol 31.1, Sodium 473, Carbohydrate 16.8, Fiber 3.3, Sugar 1.9, Protein 10.1

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