Stacked Tostada Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: Green pepper,sweet, quartered
1/2 lbs: 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
1/2 tsp: -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
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
Source from luhu.jp
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
Source from luhu.jp