Biscuit Tostadas Recipes

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CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW



Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw image

These Mexican tostadas feature refried beans, avocado and cabbage slaw on crisp, baked corn tortillas. This tostada recipe is easy, filling and meatless! Recipe yields 6 hearty tostadas, enough for 3 to 6 servings.

Provided by Cookie and Kate

Categories     Main dish

Time 35m

Number Of Ingredients 19

1/2 medium red onion, thinly sliced
Juice of 1 lime
1 tablespoon white vinegar
Pinch of salt
2 cups shredded green cabbage
1/2 cup fresh cilantro leaves
1/2 cup 1/4-inch-thick slices peeled jicama, or additional shredded cabbage
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground black pepper, to taste
6 corn tortillas
Extra-virgin olive oil or cooking spray
Salt, to taste
2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
3 large ripe avocados, pitted and peeled
Juice of 1 lime
1/2 cup halved grape tomatoes
1/2 cup crumbled queso fresco or feta cheese

Steps:

  • Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
  • Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
  • Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
  • Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
  • Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

Nutrition Facts : ServingSize 1 tostada, Calories 442 calories, Sugar 3.9 g, Sodium 940.2 mg, Fat 24.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 46.6 g, Fiber 18 g, Protein 14.1 g, Cholesterol 7 mg

BISCUIT TOSTADA



Biscuit Tostada image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

1 pounds ground beef
2 tablespoons taco seasoning
8 ounces tomato sauce
1 cans country biscuits
1 cups refried beans
1 cups mozzarella cheese
1 units lettuce
1 units tomatoes
1 units onion
1 units sour cream

Steps:

  • Preheat oven to 400. Brown ground beef, drain, stir in seasoning and tomato sauce.
  • Grease pizza pan, spread biscuits over pan forming crust. Cover with refried beans and meat mixture.
  • Bake 18-20 minutes, sprinkle with cheese, continue to bake until cheese melts. Top with chopped veggies and sour cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TOSTADA GRANDE



Tostada Grande image

I like this recipe because it is quick and easy, and my kids love it. Those are the three requirements I look for in most recipes.

Provided by mattsgran

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
2 tablespoons taco seasoning or 2 tablespoons chili seasoning mix
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chilies, drained
3 -4 drops hot pepper sauce (optional)
1 (8 ounce) can refrigerated crescent dinner rolls or 1 (7 1/2 ounce) can refrigerated biscuits
1 cup refried beans
4 ounces shredded cheese (cheddar works well)
1 large tomatoes, chopped
1 small onions, chopped or 3 -5 green onions
4 cups shredded lettuce (or any amount desired)

Steps:

  • In large skillet, brown ground beef; drain well.
  • Stir in seasoning, tomato sauce, chilies and hot pepper sauce; heat until hot and bubbly.
  • Simmer, uncovered, for 15 minutes or until mixture thickens.
  • Lightly grease 9 or 10-inch pie plate.
  • Separate rolls or biscuits; arrange pan.
  • Press over bottom and up sides to form curst.
  • Spread beans over dough; top with meat mixture.
  • Bake at 375 degrees for 18 to 20 minutes or until crust is golden brown.
  • Sprinkle immediately with cheese.
  • Garnish with lettuce, tomato and onion.

Nutrition Facts : Calories 571.9, Fat 23, SaturatedFat 10.2, Cholesterol 125.2, Sodium 1493.5, Carbohydrate 51.9, Fiber 7.9, Sugar 8.1, Protein 39.2

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