Fajita Tostadas

I realize I've posted about tostadas before, but this is a twist on the original. Delicious and easy, and that's my biggest goal in cooking, so why not?!

I actually got this from a friend's blog and she got it from her friend, that I don't know. I've made my own adjustments and have loved this meal every time I've made it.

You start by roasting the veggies and chicken with some corn and salsa.

Then melt some cheese and brown up your tostada shells

Then assemble with all the fixings.

It really is as good as it looks.
Not judging by the photography of course.

This time around I forgot that I didn't have any chicken and didn't have time to go to the store. So we skipped out on chicken and I just added beans to the veggies when I roasted them. I also tossed my onion and pepper in a marinade for an hour or so before hand. Both changes worked out beautifully!

Recipe:

1 med onion- sliced

1 bell pepper- sliced (we love red or yellow the best)

1 box of frozen corn or one can of corn, drained

about 1 cup prepared salsa- you can use jarred or bottled, but fresh, like pico de gallo, is best

olive oil

1-2 cups cooked and shredded chicken, depends on how meaty you like your meal, we like less so the veggies can shine

6 corn tortillas or tostada shells

1 c cheese, cheddar or pepper jack are good choices for this

Move rack to highest setting, under the broiler and preheat the oven to 450. Line a baking sheet with foil and put your onion, pepper, corn, and about 1/2 cup of salsa on the foil. Drizzle with olive oil, season with salt and pepper and toss together. Roast veggies, tossing occasionally until tender and lightly browned. That takes about 15-20 minutes. Add the chicken, toss and roast an additional five minutes. Transfer all that into a bowl and discard foil.

Now you can use tostada shells and sprinkle with grated cheese and toast. Or you can use tortillas. Brush them with olive oil. Bake until lightly toasted, then sprinkle with cheese and continue baking until the cheese melts.

Then top the tostadas with the chicken and veggies and then top like you would a fajita. Lettuce, tomatoes, guacamole, sour cream, and your remaining salsa. So good!

Turkey Tacos

Don't let the turkey scare you away. It cooks up just like ground beef and tastes great! My friend from work that suggested them, his wife doesn't eat red meat, so this is a great alternative. I'd never used ground turkey before, but I really liked it and may start throwing it some of my other dishes.

This was a nice toss up to the traditional taco seasoning taco. It was a little sweet but still a lot of good flavor. I didn't add the dried cranberries, I was going to, but it was the last thing on my list and they weren't where I thought they were at the store and my kids were done with the shopping thing. Maybe next time. If you like that sort of thing, I'm sure it would add another level of flavor, and good color.

Turkey Tacos:
1 lb ground turkey
1 pkg taco seasoning
3/4 c water
3/4 c green onions
1 T sugar
1 T apple cider vinegar
1/2 c dried cranberries
4 tsp chopped cilantro

Cook turkey until browned. Drain off fat. Stir in all the other ingredients except cilantro and cranberries. Cover and cook over med-low heat, simmering for two minutes. Uncover and stir in cilantro and cranberries. Simmer five more minutes. Serve on a tortillas with sour cream, cheese, guacomole, lettuce, tomatoes, etc.