Tag Archives: Mexican

Lime Shrimp & Black Bean Tostadas

Today was not Taco Tuesday folks…it was Tostada Tuesday! That’s right…SO tasty! It took under 30 min to throw this fabulous weeknight dinner together and I can assure you it had way less fat, calories, and sodium than a meal I used to eat at my fav local Mexican joint. This is a win! So make this, enjoy it, and savor all the yumminess!

 

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Lime Shrimp & Black Bean Tostadas

2 ears of corn, boiled

1 Tablespoon olive oil

1 lb shrimp, cleaned and tails removed

1 can organic black beans, drained

1 teaspoon cayenne pepper

1 teaspoon chili powder

salt and pepper

the juice of 1 lime

1 bunch green onions (scallions), chopped

1 bag crunchy tostadas

8 oz Montery Jack Cheese

 

Boil water and drop in 2 ears of corn. Cook for 12 min, drain and cut corn off of the cobs once cooled. Season with a little salt and pepper and set aside in a bowl for tostada assembly.

 

Heat olive oil in a skillet, remove tails off of shrimp, cut each shrimp into 3-4 bite sized pieces. Saute on medium high for 2 min on each side. Add salt and pepper, cayenne and chili powder. Stir, then add juice of one lime to the skillet and coat the cooked shrimp well. Open black beans and drain well. Chop scalloins.

Take 2 cookie sheets and line with foil, if you wish, and place 6 tostada shells on each cookie sheet. Add 1 tablespoon black beans over each. Evenly distribute lime shrimp you made over each. Next, add corn on top, green onions on each tostada and about 1/3 cup Monterey Jack cheese on each. Bake for 10 min in a 350* oven till cheese is melted.

Garnish tostadas with guacamole.

 

Green Chili & Pineapple Salsa Tostada

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Last week we crashed a friends vacation in Palm Springs. The resort was having a little cooking competition with a mystery ingredient. Well I was all excited cause this was right up my alley so I was all in! We ran to the activity center and the mystery ingredient was a can of green chili’s. To be honest I had never cooked with green chilies before but  got inspired and it became the star of a fresh salsa I whipped up and piled high on top of a tostada finished with a cilantro cream sauce…well, let’s just say our taste buds were very happy! I did’t win, but we had an excellent dinner that evening eating the dish! It was easy, super fresh and full of vibrant flavors! Enjoy!

 

Green Chili & Pineapple Salsa Tostada

For Salsa:

1 can green chili’s (drained), chopped

3/4 cup pineapple, chopped small

1/2 red onion, chopped small

4 roma tomatos, chopped small

1/4 cup cilantro, chopped

juice of 1 lime

sea salt

1/2 teaspoon cumin

Chop all ingredients consistant and small, add salt, cilantro, lime juice and cumin. Stir well and let sit for 30 min in bowl to et juices and flavors meld together.

For tostadas:

8 small corn tortillas

1/2 cup vegetable oil in skillet

1 lb ground beef

Brown your ground beef in a skillet and either season with a taco seasoning packet OR with salt, pepper, cumin, chili powder and a dash of cayenne pepper.

Set beef aside, then fry corn tortilla shells in 1/2 cup vegetable oil heated in 350*. 

Drain off each tortilla and wipe with paper towel. Top with seasoned beef and then a generous heaping of the salsa. Top with sour cream or my special sauce below…

 

Cilantro Cream Sauce

In a blender add 1/2 a bunch of cilantro, the juice of 1 lime, 3/4 cup sour cream, 1 heaping tablespoon plain greek yogurt and 1/4 cup ranch. Blend all together then pour around tostado and on top if desired. SO YUMMY!

Easy Weeknight Mexican Pizzas

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You guys know I’m passionate about helping moms just like me get dinner on the table after a busy day. Well this recipe will do just that and in 20 minutes or less. Easy, fuss free and a crowd pleaser! They loved it at my house! Here’s what you need…

6 Burrito size flour tortillas

1 lb ground beef

1/2 teaspoon each Paprika, Chili Powder and Garlic Salt (Cumin would be good too if ya have it)

1/2 onion, diced

1 red bell pepper, diced

2 ears corn, cooked and cut off the cob

2 cups Mexican cheese blend

2 avacados

Salsa and sour cream to dip, Cilantro for garnish

Brown meat with the chopped onion on medium high for about 5 minutes and add the garlic salt, paprika, and chili powder. Also throw in some salt and pepper while it’s cooking through. While it’s cooking lay out flour tortillas flat on cookie sheets ( your making individual size pizzas) and cut an avacado open and slice then smear evenly over each tortilla. Next add on the cooked beef. In the same pan add chopped red bell pepper and corn and saute till softened for about 4 minutes. While those veggies cook down add some cheese evenly to each tortilla and then lastly top with the veggies. Bake at 375* for 8-10 minutes. The cheese will melt and the edges of the pizzas (tortilla shells) will get crispy. Cool and cut with a pizza cutter into 4 slices each and dip into sour cream and salsa.

Mini Mexican Pizzas

We hosted about 30 college students tonight for the appetizer round of a Mexican themed progressive dinner. Let me tell you it was a total blast and the mini Mexican pizzas were a hit! Here’s what I did if you want to try them for your crew at home. They are mild not hot and oh so savory! Enjoy!

Mini Mexican Pizzas

1 lb ground round

1 packet taco seasoning

My “Better For You Pizza Crust Recipe” (doubled)

1 can diced green chilis

1 can red enchilada sauce

1 16oz bag (or 2 8oz) Mexican blend shredded cheese

1 bunch cilantro for garnish (optional)

Prepare pizza dough and let rise about 30 minutes, brown hamburger meat and add taco seasoning packet per directions. work 12 tiny dough balls out onto a greased baking sheet. Work each with fingers until small circles. Next, spoon a little bit of the enchilada sauce over each, a teaspoon full of the ground seasoned beef, spoon a few of the canned green chilis over each. Next top each with cheese and put a tiny sprig of cilantro on top of each one. Bake for 12-14 min at 375* in the oven. This makes 48 tiny pizzas.