Thursday, April 2, 2009



This was something I made for lunch one day when we had a bunch of odds and ends.....we had about 1/2 a can of this, and 1/2 a can of that left over, so I figured this was great! I would say it makes about 2 big or 3 medium helpings.

Home -Made Salsa ( I had left overs)
1/2 can black beans (I had leftovers)
1- 1 1/2 cup finely shredded cabbage
4 chuck mock steaks cooked med rare and sliced thin
1/2 can of corn (I had leftovers)
Mexican blend cheese
light sourcream
flour tortillas
fresh cilantro
salt pepper
red flake pepper
garlic powder
onion powder
Home-Made salsa recipe
- tomatoes
- onion
- fresh garlic
- jalapeno
- cilantro
- lemon juice
- vinegar
- fresh ground pepper
- Portions of each depend on your taste.......the longer it sits the better.
- if like it a lil spicier than the amount of jalapeno put on, add a lil hot sauce.
Tostada Recipe
Sprinkle the desired amount of cheese on tortilla and place in 350 oven on baking sheet for about 4 min. (Until cheese is just melted.)
Take tortilla out of oven and top with desired amount of cooked thin sliced steak, black beans, and corn/cilantro mixture. At this time if you want more cheese, put more on. Place back in oven 5-7 minutes, or until ingredients are heated through and edges of tortilla are golden brown and crispy.
Take out of oven and top with cabbage, Home-Made salsa mixture and light sourcream.
Cut with a pizza cutter like pizza.....:)
I am afraid if bought salsa is used, the finished product will be if worse comes to worse, either cut up fresh tomatoes and onions, or dip the final product minus the salsa IN salsa b4 each bite......
I highly recommend the good stuff though:)

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