TOSTADAS / TACO SALAD

Ingredients:

*No Bake “Tortilla Land” tortillas from Costco, homemade tortillas or tortillas from the grocery store

1 pound lean ground hamburger

Chopped green onion

Grated cheese

Avocado

Refried Beans

Sour Cream

Taco Sauce

Brown Rice

Shredded Lettuce (optional)

Shredded cabbage (optional)

Chopped bell peppers (optional)

Materials Needed:

Perfect Tortilla Pan or Muffin Tins

Directions:

Chop green onion, chop bell peppers (I use a food chopper). Crumble and Brown 1 pound of  hamburger in a sauteuse pan.

Cook refried beans.

Cook rice according to package directions.

Fry each tortilla separately in a sauteuse pan turning when bubbles appear on the top.  Store each tortilla in a tortilla container.  Place each tortilla in “the perfect tortilla pan” http://www.asseenontv.com/perfect-tortilla-pan/detail.php?p=373757.  Carefully pierce the bottom and sides of the tortillas with a fork (helps prevent bubbling while cooking).  If you don’t have a set of “perfect tortilla pans”, the bottom of muffin tins may be used to make a tostada bowl.  Once the tortillas have been pierced in the pan, place them in a 400 degree F oven and bake for 8 minutes…but checking after 7 minutes (oven temperatures can vary).  Cook them until they are beginning to brown on the edges.

Slice avocado

Serve all separately.  Then create your fabulous Tostada/Taco Salad.
*Corn Tortillas will work also.

Ingredients

Tortilla in Tortilla Pan

Pierced and Ready to Bake

Upside Down Muffin Tin

Tortilla wrapped around upside down muffin tin

Tostada Shell - Ready to Fill

All Full

Ready To Serve

TOMATO SOUP CASSEROLE - COMFORT FOOD FOR FALL

Served with a Homemade Dinner Roll and Steamed Broccoli

Ingredients:

1 pound lean ground beef

1 medium onion, chopped

½ tablespoon butter

Salt  - 3 shakes

Pepper – 5 shakes (season to taste)

3 cans tomato soup (or 1 family size can)

1 teaspoon Worcestershire sauce

¼ cup brown sugar

1 (8 oz.) package cream cheese, cubed

6/8  of a 12 oz. box of pasta (any shape).  I used veggie bow ties.

For Crispy Topping:

1/3 of an 18 oz. box of corn flakes (crushed)

2 tablespoons butter

Serve with grated cheese (cheddar, Monterey Jack), etc.

Directions:

Boil water for the pasta and cook pasta as directed.  Drain Pasta.

Chop the onion in approximately 1 centimeter square pieces.  Melt butter on medium low heat in a sauteuse pan and add the onions.  Sauté onions.  Add the ground beef and crumble.  Add the salt and pepper.  Turn burner to High and cook until well done.  Add the salt and pepper.  Turn the burner back to medium low and add the tomato soup, Worcestershire sauce, brown sugar and cream cheese.  Cook until creamy and well blended (about 10 minutes).  Add the pasta.  Mix well.

Pour the sauce and pasta into a 9X13-inch casserole dish.  In a medium bowl, melt 2 – 3 tablespoons butter.  Crush the corn flakes and add to the butter.  Stir until well blended and the corn flakes are slightly moist.

Pour corn flake mixture on top of the pasta mixture covering the entire top.  Cook for 20 minutes in a 350 degree F oven.  Serve with grated cheddar cheese.

Ground Beef and Sauteed Onion

Sauce Ingredients

Sauce Cooking

With Pasta

Ready for Cornflakes

Ready to Bake

Just Out of the Oven

Yum!