Similar to tacos, tostadas are flat crisp corn tortilla shells. Top these tostadas with sour cream, salsa and/or guacamole.
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1/4 cup lemon juice
2 tablespoons taco seasoning mix
1 teaspoon finely chopped fresh garlic
2 medium (3 cups) red and/or yellow bell peppers, cut into 1-inch pieces
1 medium (1 cup) zucchini, sliced 1/2-inch
1 (8-ounce) package sliced fresh mushrooms
8 (6-inch) tostada shells, warmed
1 cup refried beans, warmed
1 cup shredded hot pepper Monterey Jack cheese
Combine lemon juice, taco seasoning mix and garlic in resealable plastic food bag; add vegetables. Tightly seal bag. Turn bag several times to coat vegetables well. Marinate 30 minutes. Remove vegetables from bag; reserve marinade.
Heat gas grill to medium or charcoal grill until coals are ash white.
Alternately thread vegetables onto skewers. Brush vegetables with remaining seasoning mixture. Grill kabobs, turning once and brushing with reserved marinade mixture, 6-8 minutes or until vegetables are tender. Remove vegetables from skewers.
Spread 2 tablespoons refried beans onto each tostada shell; top with vegetables and 2 tablespoons cheese. Repeat with remaining ingredients.
If you want to skip the grilling, prepare vegetables as directed except melt 1 tablespoon Land O Lakes® Butter in 10-inch skillet until sizzling. Cook vegetables over medium-high heat, stirring occasionally, 6-8 minutes or until tender.
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