Tostadas

This dinner was so tasty. I put it together without a recipe, but anyone who has ever made tacos at home could have put this together. I didn't have any taco seasoning, so I seasoned the meet on my own and that ended up being a great decision. I don't think I'll ever buy taco seasoning again. I can do it just as well for cheaper! Yay! I also got to make some guacamole for this dinner, which automatically makes it a great dinner. I lightly fried the tortillas, but they could just as easily be baked for a healthier version. I decided to go more authentic tonight, but I've been using so many Cooking Light recipes lately, I figured I could splurge.

I made these with ground beef, but they could just as easily be done with shredded beef, chicken or pork. I just happened to have ground beef on hand.

Tostadas

from Linda

1/2 lb ground beef

1/2 T chili powder

1/2 T cumin

1 t salt

1 t pepper (all the seasonings are approximate)

1/4 c water

4 corn tortillas

1/2 c canola oil

refried beans (I used canned, but you could definitely make your own)

guacamole (I made my own)

shredded lettuce

tomato

cilantro

diced onion

shredded cheese

sour cream

Brown ground beef. Add seasonings and water and simmer to reduce slightly. In a small frying pan, heat oil. Lightly fry both sides of each tortilla and drain on paper towels.

To assemble, spread each tortilla with beans, then top with meat and the toppings of your choice. I meant to serve these with olives and salsa, but I forgot to get them to the table.

I served these with salsa rice (rice cooked in chicken broth with cumin and chili powder then mixed with salsa).

More South of the Border Inspiration

Mexican food may be my most favorite food in the world. These chimichangas were wonderful, and because they were baked and not fried, it made them much better for us and I definitely had less guilt issues while eating them!

At first, I wasn't sure I liked the relatively strong tomato taste in the filling, but it grew on me. It was a little different, but in the end I decided I liked it and will add it to the make again file in my head.

Skinny Chimichangas

from Weight Watchers via Good Eats 'n Sweet Treats

½ lb ground skinless turkey breast (I used lean ground beef)

1 onion, finely chopped

1 garlic clove, minced

2 t chili powder

1 t dried oregano

½ t ground cumin

1 (8-ounce) can tomato sauce

2 T chopped mild green chiles

⅓ c shredded reduced-fat cheddar cheese

4 (8-inch) fat-free flour tortillas

Preheat the oven to 400 F.

Spray a nonstick baking sheet with nonstick spray; set aside.

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about ½ cup of the filling into the center of each tortilla.

Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn. You can top these chimichangas with your favorite salsa and 2 tablespoons fat-free sour cream.

I served this with rice cooked in chicken broth, cumin and chili powder and mixed with some shredded cheese and salsa.