Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
he remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped
Fold 1 1/2 cups Mexican cheese blend into rice mixture
br>Notes: To be completely authentic, pulverize the peeled garlic with
mall pinch of ground cinnamon, Mexican oregano, very small amount of
Top with 2 tablespoons of Recipe #311703.
Fold the front
For authentic Mexican style tacos, try this.
black pepper and my sweet Mexican spice if desired. Cover fish
GET all ingredients needed for recipe and place in work station
ote:
To freeze: Prepare recipe through step 26. Place rolled
Crumble 2 tostada shells on each of 6 salad plates.
Layer half each of the chicken pieces and Mexican Coleslaw on crumbled tostadas.
Top with cheese, remaining chicken and coleslaw, olives and orange wedges.
Sprinkle with chili powder.
Top with taco sauce.
Yields 6 servings.
This recipe requires a simple prep.
aisins.
This recipe will make 4 to 5 dozen Mexican tamales.
Combine all ingredients and serve as dip with Doritos or Fritos.
Serve as a salad with other Mexican dishes.
Brown ground beef in a medium sized pot until it is crumbled and no longer pink. Remove browned beef with a slotted spoon; set aside. Pour off the fat.
In the same skillet, prepare Knorr(R) Fiesta SidesTM- Mexican Rice according to the package directions. Add browned ground beef and diced red bell pepper. Mix well.
Divide the mixture among 12 tostada shells. Stack them 2 high making 6 double-decker tostadas. Top with shredded lettuce, tomato, queso fresco, and sour cream.
Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
Add mushrooms and cook 1 minute longer.
Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
Stir in cheese and corn and cook until heated through.
Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.
br>To serve tostaditas or tostadas: Place a couple of heaping
Place tequila, Controy, limejuice and cranberry juice in blender.
Fill until almost full with crushed ice. Shake well or blend until very slushy.
Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
Pour Margarita into the glass. Ole and Feliz Navidad!
In a bowl fork smash the avocado with the roasted garlic until you have reached the desired consistency. Add in the onion, lemon juice, parsley or cilantro, hot pepper (if using), tomato and salt. Mix well and taste. Cover tightly and refrigerate, you may need to stir before eating as the avocados can oxidize on the air exposed areas (turns grey in color).
Note: **Always add the tomato last as if you decide to mash the mixture some more you won't mash the tomatoes into pulp and juice.
Great served along side recipe#286463 !
o one would call these authentic Mexican food; they taste more like