Tostadas

I promised this recipe a couple of days ago, and here it is. This is really fairly simple, comes together quickly, and is ultra yummy. I use pre-made tostada shells because, to be completely honest, I just can't seem to get corn tortillas crispy enough without the oil. Not only that, but it significantly cuts down on prep time. The calories are identical - 80 per shell - but obviously the processed ones are not going to be as good for you as the ones you make at home. I also use canned refried beans (if you buy vegetarian you won't get the lard), but it's still a processed food with additives. Because of the processed stuff this isn't going to be in the regular rotation, but it's sure nice as a treat once in a while!

You can either make these with cheddar cheese, or drizzle some of the cashew cheese sauce over the meat after it's done baking. The cashew cheese sauce has a bit of a kick to it, which I like better than plain cheese. You can top them with whatever you like - sour cream, guacamole, tomatoes, lettuce, salsa - pretty much anything you'd put on a taco. They're a tad messy, though, so don't overload them with goodies or you'll have a hard time eating them. :)

Ingredients:
Drizzle olive oil and cooking spray
1/2 sweet onion, finely chopped
1 lb ground turkey
Taco seasoning, to taste (recipe follows)
12 tostada shells
1 can vegetarian refried beans
Toppings as desired

Taco seasoning (I got this off the Food Network website)
2 T. chili powder
1 T. ground cumin
2 tsp corn starch
2 tsp sea salt
1 1/2 tsp paprika
1 tsp ground coriander 
Few dashes cayenne pepper

Combine all ingredients in an airtight container and shake to combine.

Directions:
Drizzle olive oil in a medium skillet over medium heat, then spray lightly with cooking spray. Add onion and saute until tender. Add ground turkey, cook and stir until no pink remains.

Add taco seasoning according to taste. I usually use all but about a teaspoon or two. Add hot water by the tablespoon as needed for desired consistency (remember the mix contains corn starch - it is designed to make a thick-ish sauce for the taco meat). When desired flavor and consistency is reached, set aside.

Preheat oven to 400 degrees.

Heat beans in the microwave on on the stove top until warm and spreadable. Spread beans over each tostada shell, and arrange them in a single layer on a parchment-lined baking sheet. Top beans with meat mixture, then add cheddar cheese if using. Bake for about 5 minutes or until cheese is melted and edges just start to brown, checking every minute or so after the initial 5 to prevent burning.

Remove from oven, add cashew cheese sauce (if using) and top as desired. Makes 6 servings (2 tostadas each).

Variation: Have you ever eaten the nachos at Chili's? They are seriously so delicious. My kids absolutely love them. If you want to replicate Chili's nachos at home, make this dish but omit the turkey. Spread out the beans, top with cheese and bake until the cheese is melted. Cut into fourths with a large knife while still hot and serve with salsa on the side. You could even make their Fajita Nachos by adding chunks of chicken or beef and sauteed onions and bell peppers before topping with cheese.