How To make Stacked Tostada
1 ea Green pepper,sweet;quartered
1/2 lb Ground beef, lean
1 ea Onion; chopped
2 ea Garlic cloves; minced
1 tb Chili powder
1 ts Cumin, ground
1 ts Oregano, dried1/2
1/2 ts -Salt
1/4 ts Pepper
1 cn Tomatoes; 19 oz, 540 ml,
-pureed 1 cn Kidney beans; 14 oz, 398 ml
-drained 4 ea Flour tortillas; 8 inch
1 c Mozzarella, part-skim
-shredded 1/2 c Monterey jack; shredded
Slice one of the pepper quarters into thin strips; reserve the garnish. Chop remaining pepper. In large noncorrosive skillet. cook beef over high heat, breaking up clumps for 3 minutes or until no longer pink. drain off any fat. Reduce heat to medium. Add onion, garlic, chopped green pepper, chili powder, cumin, oregano. salt and pepper; cook for 5 minutes or until onion is softened. Add tomatoes and kidney beans, cook for 7 minutes or until thickened. Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375 oven for 10 minutes or until crisp. Combine mozzarella and Monterey Jack cheese. Place 1 of the tortillas on lightly greased 9 inch pie plate; top with 1 1/3 cups chili and about 1/4 cup cheese. Repeat layering twice; top with remaining tortilla. Bake for about 15 minutes or until heated through. Sprinkle with remaining cheese; garnish with green pepper strips. bake for 3 minutes or until cheese is melted. Cut into quarters. MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93 posted by Anne MacLellan
How To make Stacked Tostada's Videos
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Chicken Mexican Tostada
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Chicken Mexican Tostada
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The BEST Beef Tostadas EVER!!! (And SO EASY!)
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You can't believe how delicious these homemade tostadas are! So easy and so over-the-top scrumptious!
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Just pour eggs on the tortilla and the result will be amazing! Simple and delicious
Just pour eggs on the tortilla and the result will be amazing! Simple and delicious
Pour water in the bowl
Dip a tortilla in the water
Place in a pan
Crack 2 eggs in a bowl
Salt and black pepper
Mix well
Pour in the pan
Add chopped parsley
Add crushed pepper (optional)
Sprinkle mozzarella cheese on top
Dip another tortilla into the water
Place that tortilla on top
Cook for 5 minutes on low heat
Flip over
Spread 2tbsp tomato sauce on top
Sprinkle mozzarella cheese on top
Salami
Add some sliced tomato
Spinach
Salt
Mozzarella cheese
Cook for another 5 minutes
Done!
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Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
???? FULL RECIPE:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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Mexican Tostada Stack
I came up with this little diddy for Taco Tuesday.
I call it Mexican Tostada Stack. To see what’s in my tostada stack, ingredients and WW points, look for the recipe at the end of the video.
I topped my Mexican Tostada Stake with lettuce, tomatoes, jalapeños, and a dollop of nonfat yogurt.
6 points
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*You can cut the points in half by using 99% fat-free ground turkey instead of the lean beef. ????????