Stacked Tostada Recipe




Stacked Tostada Ingredients

1 each green pepper,sweet, quartered
1/2 lb ground beef, lean
1 each onion, chopped
2 each garlic cloves, minced
1 tbsp chili powder
1 tsp cumin, ground
1 tsp oregano, dried1/2 salt
1/4 tsp pepper
1 can tomatoes, 19 oz, 540 ml, pureed
1 can kidney beans, 14 oz, 398 ml drained
4 each flour tortillas, 8 inch
1 cup mozzarella, part-skim shredded
1/2 cup monterey jack, shredded

A Recipe for
Stacked Tostada

 

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Stacked Tostada

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.

Samuel Butler






Stacked Tostada Directions

Slice one of the pepper quarters into thin strips; reserve the
garnish. Chop remaining pepper. In large noncorrosive skillet. cook
beef over high heat, breaking up clumps for 3 minutes or until no
longer pink. drain off any fat. Reduce heat to medium. Add onion,
garlic, chopped green pepper, chili powder, cumin, oregano. salt and
pepper; cook for 5 minutes or until onion is softened. Add tomatoes
and kidney beans, cook for 7 minutes or until thickened. Meanwhile,
with fork, prick tortillas several times; place on baking sheets and
bake in 375 oven for 10 minutes or until crisp. Combine mozzarella
and Monterey Jack cheese. Place 1 of the tortillas on lightly greased
9 inch pie plate; top with 1 1/3 cups chili and about 1/4 cup cheese.
Repeat layering twice; top with remaining tortilla. Bake for about 15
minutes or until heated through. Sprinkle with remaining cheese;
garnish with green pepper strips. bake for 3 minutes or until cheese
is melted. Cut into quarters.

MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93
posted by Anne MacLellan

Serves: 4

 

 

 

 

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Stacked Tostada Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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