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Fancy your Mexican with a twist? Try filling these baked tortilla shells with the usual Mexican fillings, like refried beans, taco mince, shredded lettuce, soured cream, guacamole and salsa. Present it like a salad with an edible bowl and dig in!
1 person made this
IngredientsMakes: 10 tostada shells
- 10 corn or flour tortillas
- 3 tablespoons oil
- chilli powder to taste
- salt to taste
MethodPrep:5min ›Cook:8min ›Ready in:13min
- Preheat the oven to 200 C / Gas 6.
- Lightly brush each tortilla with oil and spinkle over chilli and salt to taste.
- Arrange the tortillas, single layer on baking trays and bake for 5 minutes. Flip the tortillas and bake for an additional 3-5 minutes or until the tortillas are lightly brown and very crisp.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I made this with whole wheat tortillas and found that 5 minutes each side was too long, but then I baked them one-by-one. At 200° 3 minutes was sufficient for each side. My husband loved them. Thank you so much for the recipe.-05 Dec 2015
- 1 cup all-purpose flour
- 4 cups whole wheat bread flour
- ½ cup shortening
- 2 teaspoons salt
- 1 ½ cups boiling water
- all-purpose flour for rolling
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Skinny Tostadas with Baked Tortilla Shells
These super yummy tostadas are created using baked tortilla shells instead of the usual deep fried ones. Making your own shells is easier than you think. Just crisp them up in the oven while you prepare the turkey filling and toppings. Each hearty serving has 255 calories, 3 grams of fat and 3 Blue WW Freestyle SmartPoints, and 3 Green .
Olive oil cooking spray or your favorite
6 corn tortillas (6-inches each) I used Mission
1 pound 99% fat-free ground turkey
1 cup black beans, rinsed and drained
1 cup corn, from the cob or frozen and defrosted
1 packet (1.25 oz) taco seasoning, I like Lawry’s or for gluten-free use
6 cups romaine lettuce, chopped
1. Create tostada shells: Preheat oven to 400 degrees. First wrap 4 tortillas in a damp paper towel. Heat in microwave for 10-20 seconds to soften. Coat each tortilla on both sides with cooking spray. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 12-15 minutes. Transfer to a wire rack or plate to cool. Repeat with the remaining 2 tortillas.
2. To make turkey filling: In a large, nonstick pan over medium-high heat. add ground turkey and onions. Brown while continuing to break up turkey into a crumble. Once browned, add beans, corn, taco seasoning and water. Stir until mixture comes to a boil. Reduce heat to low and simmer uncovered for 10 minutes.
3. To make each tostada: Fill each shell with about ¾ cup turkey meat. Top each with 1 cup lettuce and chopped tomatoes. Drizzle each with 1 tablespoon skinny ranch or Thousand Island dressing.
Tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep-fried or toasted. It may also refer to any dish using a tostada as a base for other foods. Corn tortillas are usually used for tostadas.
WW Freestyle SmartPoints 3- Blue
WW SmartPoints 3- Green
WW Points Plus 6
Step by Step
In a large mixing bowl, sift the flour and salt together.
Then pour in the water and oil. Stir everything together until it starts to form a dough.
Turn the dough onto a lightly floured surface and knead about 10-12 times, or until the dough fully comes together. Then let the dough rest for about 10 minutes.
Divide the dough into eight equal portions. Get them as close as possible to have shells the same size.
Take each portion and roll it out on the floured surface until it is about a 7-inch circle. If you make them a bit bigger, the shells will be thinner, but should still work.
Heat a large nonstick skillet over medium heat. Place one of the tortillas in the pan and let it cook for about one minute on each side, or until it starts to get light brown in color.
Repeat with the rest of the tortilla shells until they are all cooked and ready to eat!
Homemade Baked Tortilla Bowls for Healthy Taco Salad
Most ‘taco salads’ out there can be deceivingly unhealthy. Because all of that ‘salad’ is served on a deliciously deep-fried tortilla bowl! You COULD get rid of the tortilla bowl altogether… Or, you can enjoy the crispy crunch you crave with these homemade baked tortilla bowls!
Seriously, you don’t need a deep fryer to create an irresistibly crunchy taco bowl. Your tortillas will bake up to perfection—and they’re so easy to make. Plus, homemade baked tortilla bowls are a fun, simple way to make healthy weeknight dinners more exciting!
And, with homemade baked tortilla bowls, you can make a fuel-filled tortilla choice for yourself. Look for whole grain options with 100% whole wheat or 100% whole grain on the label, and in the ingredients list! Or, try baking up some gluten free tortillas, or even grain free tortillas.
The options are endless. And, of course, they’re the perfect vessel for a healthy taco salad that suits your lifestyle. Keep it gluten free or grain free, opt for dairy free, or try my vegan and vegetarian taco salad recipe—whatever you like!
How to Make a Taco Salad Bowl
First of all, make sure you have at least one oven-safe bowl that you can prepare your homemade baked tortilla bowls in! The bowl is crucial to getting your taco salad bowl to hold its shape, so look on the bottom of the bowl or on the packaging to be sure it says ‘oven-safe’ somewhere.
Then, if you can, I recommend choosing a fairly deeper bowl than average. Because, with a deeper bowl, your baked tortilla bowl will have more room for your fixin’s! So, I’d aim for around a 1-quart to 1½-quart size bowl. (I used a bowl from this set of 3 glass oven-safe bowls.)
Finally, it’s important to choose a tortilla that’s large enough to fit your bowl. I recommend using tortillas that are at least 8-10 inches across! Then, be sure to push your tortilla down to the bottom of your bowl so it’s as flush as possible, and gently fold creases along the edges to fit the shape of the bowl.
Sturdier tortillas will work best, but just be patient if you have some trouble with the tortilla tearing on the first few attempts! Once you’ve got your raw taco salad bowl ready, just pop the bowl into the oven and bake—no oil needed!
Frequently Asked Questions
Below you will find answers to some of the most frequently asked questions about this vibrant dish:
What is the best way to cook tostadas?
Let me preface this by saying that this is completely subjective. In my personal opinion, baking the shells in the oven is the way to go. This cooking method strikes a fantastic balance between ease, crispiness, and health. It’s also great for making larger batches of shells!
How do you eat tostadas?
However, you want! I like to serve these alongside some type of dish that can be enjoyed on top of the tostada shells, like ceviche, salsa, meat, or cooked beans. It makes the perfect vessel for your favorite Mexican dishes.
Can I freeze tostada shells?
I really don’t recommend freezing them, however I totally understand not wanting to waste leftovers. If you have any plain leftover shells that haven’t had any toppings added to them, you can freeze them in a plastic bag for up to 3 months and defrost them in the oven when you’re ready to eat them. If you do this, be prepared for the texture not to be the same.
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Baked Tortilla Chips
Y&rsquoall, I just have to share how we make our own chips most of the time. It&rsquos so easy, it&rsquos almost comical I&rsquom sharing the recipe, but I get asked all the time how I make them, so I think it&rsquos due time I share here on the blog.
Seriously, so so easy and they turn out perfect every time. Super crunchy, a little salty and so much healthier than fried tortilla chips. They are perfect for dipping in any kind of dip and make for the best nachos. We very rarely buy chips anymore because we love these so much!
All you need are some tortillas, cooking spray and a little sea salt or kosher salt. And a baking sheet and oven, of course.
We get fresh made tortillas from a local market and have made these homemade chips with flour, corn, multigrain and whole wheat tortillas. They turn out great every time!
You&rsquoll start by cutting each tortilla into 8 equal wedges. I usually cut 3-4 tortillas at a time with a sharp knife or a pizza cutter.
Then you&rsquoll just spread them out evenly on a lightly greased baking sheet and spray them with cooking spray before sprinkling with a little sea or kosher salt.
Bake at 400°F for about 10-12 minutes, rotating the pan halfway through. The chips should be crisp and starting to turn light brown when done.
Let them rest on the pan for about 5 minutes before serving.
That&rsquos all there is to it! They keep great for several days stored in a resealable baggie. We love serving them with all kinds of dips and especially love using them to make sheet pan nachos.
Low Carb Tortillas Made with Zucchini
Last year in 2014 it started with this crazy zucchini tortilla inspiration because we couldn&rsquot hardly find any reference to zucchini tortillas online. So we said &ldquolet&rsquos make healthy zucchini taco shells!&rdquo Why not? Everyone was making pizza crusts with cauliflower so why not use up all this leftover zucchini? As odd as it many have sounded it actually has become one of our favorite year round recipes and can&rsquot believe we&rsquore finally sharing it almost a year later. We should have shared it right away when we made it last year, but our busy commercial photography lives got in the way.
When we drowning in zucchini recipes for our future magazine project, we had these zucchini soft taco tortilla shells on the top of our list. We invited 5 of our neighbors over for taste testing on the majority of our magazine recipes and these zucchini taco shells had some of the most enthusiastic responses. Maybe it was unique and something they had ever seen or tasted before. Or maybe it was healthy. What ever it was, it was always mentioned as the memorable and delicious tasting zucchini recipe they&rsquove ever had.
Think beyond the taco tortilla shell and these zucchini tortillas are also a great snack. We just made these again tonight and snacked on the shells alongside a martini and whiskey sour. That alone is a great pairing, you should try it with your favorite beer or cocktail! More taco recipes using these low carb tortillas coming to the blog soon!
- The tortillas I prefer are very thin. If yours are thick, just keep baking until they are crisp.
- The chips crisp up very quickly, so do not bake for longer than 1 minute increments after the initial 5 minutes of baking time.
- Make them your own by adding other spices or seasoning like vinegar, black pepper, chili or cheese powder!
Can you eat tortilla chips on keto?
Now you can! Store bought tortilla chips are unfortunately full of carbs, therefor on the very naughty list. Steer clear of store bought tortilla chips and make these Keto Baked Tortilla Chips for when the crave hits!
Are low carb tortillas Keto friendly?
Yes! There are a lot of low carb tortillas on the market these days you can buy from your local grocery store. I live in a small town so I have to order mine online, but I don’t mind there is this great online low carb grocery store that has all kinds of goodies!
I like Mama Lupes Low Carb Tortillas, especially for these Keto Tortilla Chips. I buy mine from TheLowCarbGrocery.com but if you are lucky, you can find them in your local grocery store. They are only 3 g net carbs per tortilla, however, they aren’t on the strict keto list because of their ingredients.
If you are doing strict keto, I suggest you make your own keto friendly tortillas, like these Almond Flour Tortillas. They are a bit thicker than the Mama Lupes that I like to use, so you will have to bake them a bit longer than the 6 minutes.
How many carbs are in a low carb tortilla?
If you go with Mama Lupes, they only have 3 g net carbs per tortilla. Pretty great, right?
What are the best Keto dips?
You’ve gotta try this Guacamole or Salsa on Taco Tuesday, or a Mexican 7 Layer Dip. Some other great dips for these Low Carb Tortilla Chips are Spinach Dip or Hot Bean & Cheese Dip.
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