Mini Tostadas

Lynnda Cloutier

By
@eatygourmet

A fancy mini snack at any party from El Zorro's restaurant


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Ingredients

12 corn or flour tortillas
1/2 cup refried beans
1/4 cup salsa
aluminum foil for foil balls
oil for deepfrying
1/4 lb. lean bround beef
1 tbsp. chopped onions
2 tbsp. tomato sauce
dash each: cumin, pepper, chili powder, and salt
1/2 cup each finely shredded lettuce and cheddar cheese
1/4 cup each sour cream, sliced olives

Directions Step-By-Step

1
Cut 24 circular pieces out of tortillas using 3 inch diameter cookie cutter. Makes 24 foil balls, 1 inch in diameter.
2
Heat oil in skillet. Soften tortilla circles, one at a time, by dipping in hot oil, drain and put in mini muffin pan.Quickly push a foil ball down in center of tortilla circle to form tostada cup. Put in 400 oven for 10 minutes til golden and crispy.
3
Remove foil balls. Put the beef and chopped onions in a skillet over medium heat, break up meat and fry til meat is brown. Drain grease and add the tomato sauce, cumin, pepper, chili powder and salt Stir til mixture thickens.
4
Heat beans and fill cups with layers of beans, meat mixture, shredded lettuce, cheddar cheese, sour cream and sliced olives. Top with salsa.

About this Recipe

Course/Dish: Meat Appetizers
Regional Style: Mexican