Entrees > Leftovers > Mexico > Italian Tostadas >
Italian Tostadas
4 thin-style four tortillas
Vegetable oil for frying tortillas
1/2 LB Italian sausage (mild or hot); use leftover if preferred
12 green olives with red pimentos or black olives, sliced
1/2 yellow onion, chopped
1 TBS taco seasoning mix (prepared or homemade)
1 can (15 oz.) Chili Con Carne (with beans)
1/2 C cheddar cheese, grated
2 green onions, sliced
In a shallow pan, heat vegetable oil. Fry tortillas for about fifteen seconds on each side. Drain on paper towels, set aside.
In a large skillet, combine the Italian sausage, sliced green olives, chopped onion and taco seasoning mix. Simmer until sausage is cooked, stirring occasionally. Drain meat. Add meat mixture back into skillet and stir in taco seasoning mix. Heat through.
On a large cookie sheet, lay tortillas flat so that the sides are not touching. Spoon meat mixture on each tortilla, spreading evenly. Top with grated cheese and sliced green onion. Broil for three to five minutes, or until cheese melts. Serve at once.
*Shenanchie's Notes: I threw this dish together in December 2010, and for lack of better verbiage decided to call it Italian Tostadas. Italian sausage does the trick, adding a wonderful flavor to an otherwise Mexican-inspired meal.
*Italian Tostadas image (C) Shenanchie.
Recipe featured in the Food Fare Cookbook.
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