CHICKEN TOSTADA SALAD
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.
Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN TOSTADA SALAD
Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
- In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
- In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.
Nutrition Facts : Calories 326 g, Fat 18 g, Fiber 6 g, Protein 24 g
LUNCHEON TOSTADA SALAD
This recipe is a reminder of good friends and good times!
Provided by Lyn Starr
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Brown hamburger; drain fat. Add Taco mix, water, salt and beans. Cover and simmer for 10 Minutes.
- 2. Reserve some of the tomatoes, avocado and fritos for use as a garnish. Combine all of the remaining ingredients in a large salad bowl; add the ground beef mixture and lightly toss all of the ingredients.
- 3. Plate salad. Garnish with reserved tomato dice, avocado and fritos.
- 4. Best if served immediately, OOOHHH SOOO GOOD!!!
MEXICAN FIESTADA FOR SCHOOL LUNCH
Back-to-school lunch version of Mexican fiestada.
Provided by James Martin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Sprinkle taco seasoning on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet.
- Bake in the preheated oven for 3 minutes. Remove but leave oven on.
- Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top.
- Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 56.4 g, Cholesterol 55.3 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 9.3 g, Sodium 1747.5 mg, Sugar 7.9 g
MEXICAN TOSTADA SALAD
Layered with taco-style ingredients, this colorful salad is bursting with fresh market vegetables. Sturdier lettuce, suce as iceburg, romaine or leaf, is the best here. No tostada?? Use handfuls of tortilla chips or broken taco shells. If desired, garnish with spoonfuls of sour cream or plain yogurt and lime wedges.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes.
- Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once.
Nutrition Facts : Calories 373.1, Fat 29.7, SaturatedFat 9.6, Cholesterol 62.1, Sodium 414.5, Carbohydrate 11.3, Fiber 4.8, Sugar 4, Protein 17.6
TOSTADA SALAD
Make and share this Tostada Salad recipe from Food.com.
Provided by pink cook
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
- Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
- Place in serving bowl and garnish with the reserved chips on top.
- Note: you can also make it for 3-4 servings using half of the ingredients.
Nutrition Facts : Calories 510.9, Fat 31.1, SaturatedFat 8.8, Cholesterol 77.5, Sodium 552.2, Carbohydrate 30.9, Fiber 9.8, Sugar 10, Protein 29.5
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