Stacked Tostada
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
quartered |
|
| ½ | pound |
ground beef, lean
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
fresh, 1/2 teaspoon dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 19 | ounces |
tomatoes, canned
pureed |
|
| 14 | ounces |
kidney beans, canned
drained |
|
| 4 | each |
flour tortillas
8 inch |
*
|
| 1 | cup |
mozzarella cheese
part-skim, shredded |
*
|
| ½ | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
quartered |
|
| 226.8 | g |
ground beef, lean
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
fresh, 1/2 teaspoon dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 549.1 | ml/g |
tomatoes, canned
pureed |
|
| 404.6 | ml/g |
kidney beans, canned
drained |
|
| 4 | each |
flour tortillas
8 inch |
*
|
| 237 | ml |
mozzarella cheese
part-skim, shredded |
*
|
| 118 | ml |
monterey jack cheese
shredded |
|
Directions
Slice one of the pepper quarters into thin strips; reserve the garnish.
Chop remaining pepper.
In large noncorrosive skillet, cook beef over high heat, breaking up clumps for 3 minutes or until no longer pink.
Drain off any fat.
Reduce heat to medium.
Add onion, garlic, chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 5 minutes or until onion is softened.
Add tomatoes and kidney beans, cook for 7 minutes or until thickened.
Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375℉ (190℃) F oven for 10 minutes or until crisp.
Combine mozzarella and Monterey Jack cheese.
Place 1 of the tortillas on lightly greased 9 inch pie plate; top with 1⅓ cups chili and about ¼ cup cheese.
Repeat layering twice; top with remaining tortilla.
Bake for about 15 minutes or until heated through.
Sprinkle with remaining cheese; garnish with green pepper strips.
Bake for 3 minutes or until cheese is melted.
Cut into quarters.
