This is a dish I turn to when I am desperate for something for dinner and have very little time to throw something together. This recipe is very flexible. Use any kind of protein. Use any kind of vegetables. Substitute other herbs or cheese. The basic idea is a corn (or wheat tortilla), topped with veggies, meat, herbs and cheese for a quick complete meal.
Tostada Dinner Solution
- 6 corn tortillas
- olive oil
- half a zucchini, sliced thin and quickly sauteed
- ¼ fresh cilantro chopped
- 2 small caprese tomatoes (equal to about ½ a regular large tomato) sliced
- ¾ cooked steak, sliced thin or chopped
- ½ cup taco cheese mix
- juice of half a lime
- Heat the oven to 400. Place the tortillas on a baking sheet and rub with a little olive oil. Bake for about 4 minutes, until they slightly crisp. Pile the ingredients on them and bake until the cheese melts and everything is hot. Spritz with the lime before serving.
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Sounds quick and easy – and delicious!
Great idea…I like making these with veggies and adding avocado and salsa. They are easy to transport, too.
When you start out with corn tortillas, I’m convinced there’s almost nothing you can do wrong.
Looks yummy and healthy, especially with the olive oil, cilantro and tomatoes.
can’t be any easier…thanks for the reminder that it’s possible to use leftovers in a delicious and quick way!