Mini Tostadas

Lynnda Cloutier


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

pinch tips: How to Unclog a Drain




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

Cut 24 circular pieces out of tortillas using 3 inch diameter cookie cutter. Makes 24 foil balls, 1 inch in diameter.
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.
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.
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