Puffy Tostada

 When's the last time you had a Puffy Tostado, or Taco? Was it at the fair? This tasty meal can be made, quickly, at home. I'm going to share my secrets.

I fry packaged naan, instead of making home made Fry Bread. It's a convenient time saver.

I like to mash canned pinto beans, into the taco seasoned meat. This helps to keep the meat on the tostada.

Once the toppings are made, everyone can make their own tostada. Its a great party food, or casual dinner. 

PUFFY TOSTADAS

 

SHELL:

Oil for frying

Pre packaged naan

 

MEAT TOPPING:

1 Pound lean ground turkey breast

1 Tablespoon Worcestershire sauce

1 Tablespoon ground mushroom powder

1 Tablespoon cooking oil

1/3 Cup Taco Seasoning Mix

1/2 Cup water

1 (15 ounce) Can pinto beans, unstrained

 

TOPPINGS:

1/2 Head iceberg lettuce, shredded

2 Roma tomatoes, diced

8 Ounces sharp cheddar cheese, shredded

8 Ounces sour cream

Hot sauce

 

QUICK GUACAMOLE:

3 Avocados, mashed

1/2 Teaspoon Righteous Seasoning

1/2 Teaspoon lime juice

 

TO PREPARE SHELLS: Heat oil, over medium high heat. Fry naan bread, until golden brown, on both sides. Stand naan bread, to drain, on a frying rack.

 

TO PREPARE MEAT TOPPING: In a large bowl, add turkey, Worcestershire sauce, and mushroom powder; mixing thoroughly. Heat oil, using a large skillet, over medium high heat. Crumble, and cook meat thoroughly. Drain liquids. Stir in seasoning and water. Bring to a boil. Cover. Reduce heat to simmer. Let simmer 10 minutes.

 

TO PREPARE TOPPINGS: Place toppings in serving bowls. Set aside.

 

TO PREPARE GUACAMOLE: Mash avocados with seasoning and lime juice, in a medium sized mixing bowl. 

 

TO ASSEMBLE: Spread meat mixture onto fried naan. Top with lettuce, tomatoes, cheese, sour cream, guacamole, and hot sauce (if desired)