On Feb 26, 11:06*am, Omelet > wrote:
> In article >,
>
>
>
>
>
> *piedmont > wrote:
> > A childhood favorite of mine was the Tastada! It has been years since
> > making so haven't worked out exact quantities. It was made in one of
> > those large oval roasting pans.
>
> > Ground beef (1-2 LB)cooked with (as much as you want) onion, add (1-2
> > can) pinto beans, add (enough to cover all) tomato sauce, add 1 small
> > can chopped/drained jalapeno, season with salt, black pepper, onion
> > powder and garlic powder.
>
> > Fry in oil each corn tortilla until golden brown,
>
> > Add a base of thin sliced lettuce, chopped fresh tomato, grated cheddar
> > cheese, Tastada sauce, then top with more cheese.
>
> > The taste of cold, crunchy lettuce, the Velveta melting around my
> > tongue, the sweat of my forehead from the heat of the jalapeno! WOW!
>
> > (We used Velveta but that is probably what contributed to my quad bypass
> > along with the spam! lol)
>
> We spelled it a bit differently, "Tostada" and imho grated cheddar or
> monterey jack cheese are better on them than Velveeta. :-)

Everyone spells it "tostada" except the OP, and perhaps the Velveeta
serving mother.
Canned beans, (I assume canned) tomato sauce, canned, pickled
jalapenos, Velveeta, boy I bet that was one gassy mobile home in the
morning. These days you can buy fresh chilies at the Wal Mart
supercenter
>
> This is a tasty dish and can actually be made low fat...
>
> It's a glorified salad.
>
> Don't forget the sour cream and guacamole.

Careful, considering the OP's ingredient standards, "guacamole" might
mean stuff that comes in a tub similar to the sour cream, and found in
the refrigerated section.

> --
> Peace! Om

--Bryan