Mini Tostadas

Lynnda Cloutier


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

★★★★★ 1 vote


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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

How to Make Mini Tostadas


  • 1Cut 24 circular pieces out of tortillas using 3 inch diameter cookie cutter. Makes 24 foil balls, 1 inch in diameter.
  • 2Heat 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.
  • 3Remove 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.
  • 4Heat beans and fill cups with layers of beans, meat mixture, shredded lettuce, cheddar cheese, sour cream and sliced olives. Top with salsa.

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About Mini Tostadas

Course/Dish: Meat Appetizers
Regional Style: Mexican

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