The same idea can be used for tacos. When you make taco shells, cook the cheese halfway until it’s bendable, fold it over into a taco shape, then finish cooking until it gets crispy. These are also great for a lunch idea. This recipe is found in the Original Trim Healthy Mama book!
Tostadas
Description
The same idea can be used for tacos. When you make taco shells, cook the cheese half way until it’s bendable, fold it over into a taco shape, then finish cooking until it gets crispy. These are also great for a lunch idea.This recipe is found in the Original Trim Healthy Mama book!
Ingredients
Instructions
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Sauté ground beef, ground turkey, or chicken in a skillet with taco or fajita style seasonings.
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Using the process outlined in Crunchy Cheese Crisps (link below in the recipe notes) make up large round cheese crisps for your tostada bases, about the size of a regular Mexican-style corn tostada. Cook a few at a time in the oven, or one at a time in the microwave. Always use parchment paper.
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Smear the crunchy cheese tostadas generously with sour cream and add shredded lettuce (layering the lettuce first on the sour cream helps it to stay put).
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Add a layer of cooked ground beef, turkey, or shredded chicken. Add diced tomatoes and a little more shredded cheese.
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Top with salsa. The same idea can be used for Tacos, but when you make taco shells, cook the cheese half way until it’s bendable, fold it over into a taco shape, then finish cooking until it gets crispy. These are also great for a lunch idea.
Note
Crunchy Cheese Crisps
