mall pinch of ground cinnamon, Mexican oregano, very small amount of
ortar and pestle or in Mexican stone molcajete.
Add this
black pepper and my sweet Mexican spice if desired. Cover fish
GET all ingredients needed for recipe and place in work station
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.
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.
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
Mexican oregano, garlic powder and onion powder; mix well.
\tBuild tostadas
In skillet, brown ground beef; drain.
Stir in 1/2 cup salsa. Spread 1/4 cup salsa in a 10-inch pie plate.
Top with 3 tostadas. Top with 1/2 of each of the beans, meat mixture, sour cream and cheese.
Repeat layers; cover with foil.
Bake at 350\u00b0 for 30 minutes.
Top with lettuce, remaining salsa and additional sour cream.
Makes 6 to 8 servings.
hicken mixture. Slice avocado over tostadas and dollop with crema.
Heat oil in a large skillet over medium heat; cook and stir potatoes, onion, and garlic in the hot oil until onion is softened, about 7 minutes. Add ground beef, seasoned salt, and garlic salt; cook and stir until ground beef is browned and crumbly, 10 to 15 minutes.
Blend chipotle peppers in adobo sauce and water in a blender until sauce is smooth. Pour sauce into ground beef mixture; cook and stir until potatoes are tender, 10 to 15 more minutes.
Layer each tostada with chipotle beef, sour cream, and Mexican cheese blend.
rizzle the chilled dressing over tostadas, sprinkle with cheese and serve
Combine all ingredients in a bowl, adding salt and pepper to taste.
Serve over tostadas or as filling for pitas.
topping for nachos or tostadas
As a filling for
ot and reserve for the recipe build.
Season the ground
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
choice and proceed with recipe.
Depending on size of