How To make Tostada Quiche

Chorizo Tostada Wrap V&V Supremo

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Betty's Tasty Mexican Tostadas

Betty demonstrates how to make her Tasty Mexican Tostadas. These are crisp tortilla shells topped with refried beans, a spicy Mexican-style sauce, shredded Cheddar cheese, shredded lettuce, and chopped tomatoes. It is a great party food—you might even want to consider serving it at a game day party! It is also an appealing and hearty meal, but it is easily put together and easily served. Don't forget this tasty treat at Super Bowl time!

Tasty Mexican Tostadas

(Makes 12 tostadas.)

12 tostada shells
1 pound lean ground beef (You may use 1 pound of chicken breast meat, cooked in 2 tablespoons of butter or olive oil, if you prefer.)
¼ cup chopped onion
2 cups pre-made jarred salsa (any brand, hot or mild)
1 package taco seasoning (any brand)
16 oz. can refried beans, heated
3 cups fresh lettuce, shredded
3 medium fresh tomatoes, chopped
3 cups finely-shredded Cheddar cheese

Heat tostada shells at 350 degrees for about 5 minutes. (I placed my on an oiled baking pan, but the oil is not necessary.) In a large skillet, cook 1 pound ground beef (or chicken) with ¼ cup chopped onion until browned and cooked through. Drain, if needed. Add 2 cups salsa and 1 package taco seasoning mix. Simmer, uncovered, over low heat for about 10 minutes. Now assemble your tostadas: Spread about 1 tablespoon of heated refried beans on each tostada shell. Spoon about ½ cup of hot beef (or chicken) mixture on top of that. Sprinkle finely shredded Cheddar cheese on top of the hot beef (or chicken) mixture. Next, top with shredded lettuce and chopped tomatoes, as desired. Place tostadas in a single layer on a large platter to serve. This is *perfect* for a Super Bowl (or other game) party! Enjoy!!! --Betty

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Ten Minute Tostadas

These quick tostadas are delicious. Vegetarian refried beans are sold in most supermarkets.

Spicy Sweet Potato and Black Bean Tostadas - Everyday Food with Sarah Carey

You won't miss the meat in this hearty Tex-Mex dish. With its bold flavor and fiber-packed black beans, this is a taco alternative I feel good about feeding my family. Plus, it takes just minutes to prepare!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Spicy Sweet Potato and Black Bean Tostadas - Everyday Food with Sarah Carey

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.

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You can find the nifty chopping board featured in the recipe video here: 

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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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