Tex Mex Tostadas Lower Fat Recipes

Steps:

• In a saucepan cook onion in hot oil over medium heat until tender.
• Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
• Stir in broth and water. Bring to boiling; reduce heat.
• Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
• Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
• Transfer to a 8 x 8 inch casserole dish.
• Bake, covered, at 425 degree oven for 25 minutes.
• Uncover and sprinkle with cheese.
• Let stand about 5 minutes or until cheese melts.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375°F.
• Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
• Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
• Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
• To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Steps:

• Thaw potatoes slightly.
• Add onion to melted butter and cook slowly until soft. Cool slightly.
• Mix sour cream, mushroom soup, and milk in a large bowl.
• Add butter and onion and mix well.
• Mix in cheese.
• Spray a 9 x 13" baking dish.
• Bake at 350F for about 1 hour until bubbling and golden on top.

Steps:

• For tostada shells, place tortillas in a single layer on the middle oven rack. Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp. (If they bubble, prick with fork.).
• Set aside and cover to keep warm.
• Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
• Stir in salsa.
• Set aside; keep warm.
• Drain beans, reserving liquid.
• In a small saucepan, stir beans over low heat until heated through.
• With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
• To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.