MEXICAN TUNA TOSTADAS RECIPES

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MEXICAN PIZZA I RECIPE | ALLRECIPES



Mexican Pizza I Recipe | Allrecipes image

Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.

Provided by suesue

Categories     Bean and Pea Appetizers

Total Time 50 minutes

Prep Time 17 minutes

Cook Time 30 minutes

Yield 4 pizzas

Number Of Ingredients 12

1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 roma (plum) tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chiles, drained
½ avocado, diced
1 tablespoon black olives, sliced

Steps:

  • Heat the refried beans.
  • In a large skillet, brown the ground beef. Stir in the seasoning packet.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
  • Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
  • Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Nutrition Facts : Calories 770.2 calories, CarbohydrateContent 42.3 g, CholesterolContent 149.7 mg, FatContent 48.1 g, FiberContent 10.4 g, ProteinContent 42.1 g, SaturatedFatContent 22.7 g, SodiumContent 1542.4 mg, SugarContent 3.5 g

AIR FRYER LID - INSTANT POT RECIPES



Air Fryer Lid - Instant Pot Recipes image

Provided by Chop Secrets

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

12 oz orecchiette or similar short pasta
3 cups chicken broth (or vegetable)
12 oz broccoli florets (about 7 cups)
1/2 cup roughly chopped walnuts
2 tbsp olive oil
2 garlic cloves (minced)
1/4 cup grated parmesan

Steps:

  • Add pasta and broth to the Instant Pot and stir to combine. Ensure all pasta is submerged, then secure the pressure cooking lid.
  • Using the display panel select the PRESSURE COOK function and adjust the time to 5 minutes. (If you use another pasta, set the time for 1/2 the stovetop cooking time, rounding up if needed.)
  • Meanwhile, in a large bowl, toss the broccoli, walnuts, oil and garlic. Set aside.
  • When the cooking time is up, carefully quick-release the pressure. (As with any starch dishes, be aware that liquid may come out of the vent on release. If that happens, close the vent, wait 30 seconds and try again. Repeat as necessary.)
  • Move pot contents to a large covered dish, then rinse the pot and return it to the cooker base.
  • Place the broccoli and walnut mixture in the Air Fryer Basket. Place the Air Fryer Basket on its base, lower into the pot and secure the Air Fryer Lid.
  • Using the display panel select the AIR FRY program. Adjust the temperature to 360°F and the time to 9 minutes, then select START.
  • When the display indicates “Turn Food” remove the lid and place it on the protective pad. Use tongs to toss the broccoli and walnut mixture, then replace the Air Fryer Lid to resume the program. 
  • When the program is complete, place the lid on the protective pad. Toss the broccoli and walnuts with the pasta. Season to taste, top with parmesan and serve immediately.

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