When I was creating recipes for my book, The Complete Idiot’s Guide to Eating Well with IBS I had to think quick on my feet and come up with some recipes I had never tried. I had to fill half a book (thirteen chapters) with my own concoctions and had a tight time limit!
I found tostada shells at the grocery store and thought they would make a nice Mexican style pizza so brought them home!
In my book, I created a recipe using extra lean beef and Mexican spices, added some diced tomatoes…I used Muir Glen Organic Fire Roasted
and a bit of grated sharp cheddar.
The tostada pizzas turned out to be a hit with all of us so I thought I would share my recipe with you!
Tonight when I made them, I opted to use ground turkey. I personally like ground chicken or turkey better than beef (I was one of the few American kids that hated McDonalds burgers!) thankfully (Ha!)…but use whatever lean meat suits you. I love adding some thinly sliced scallions to my recipes for just a hint of onion flavor.
These little pizzas are yum!
You can add a slice or two of avocado or guacamole if you’d like. I love a little avocado! (FODMAP followers avocado should be limited to just a few slices and/or make your own guacamole without garlic.)
Ingredients
- 1 lb lean ground meat (chicken breast, turkey, beef etc)
- 2 tsp ground chili powder (NOTE: many brands have garlic so choose a variety that does not!) Mexgrocer.com has some garlic free varieties available online such as California chili powder by El Sol de Mexico
- 1 tsp ground cumin, or more to taste
- 1 cup diced tomatoes or fresh chopped (I like the Muir Glen Fire Roasted)
- Salt and pepper, to taste
- 10 tostado shells
- 1 cup grated sharp or low-fat cheddar cheese
- 2 scallions, finely chopped (FODMAP followers use green part only)
Instructions
- Preheat oven to 350 degrees
- In large skillet over medium heat, add meat. (May need to add a TB oil if meat is particularly lean)
- Cook meat, crumbling and stirring for about 8-10 minutes.
- Add chili powder, cumin, and tomatoes to the skillet. Reduce heat and cook for another 5 minutes or until meat is thoroughly cooked. Season with a bit of salt and pepper if desired.
- On a large cookie sheet, spread out tostada shells (some may overlap a small amount). Divide meat mixture evenly among tostadas.
- Sprinkle cheddar evenly over meat. Bake for 8-10 minutes.
- Sprinkle with scallions, if desired.
- Serve with a side salad and a 1-2 slices of avocado.
Hi Kate
I was wondering if you’ve found a chili powder without onion or garlic powder included. The chili powders I’ve used really bother me. Or is there any way to create my own?
Thanks for all your recipes and help!
Ashlee-THANKS for pointing that out…I tolerate chili powder so did not notice that many blends have small amounts of garlic. LABEL reading is so key with the low FODMAPs diet and I am so grateful you pointed this out to me! McCormick has a chipotle chili pepper powder that is nice. And also check out this online store with many types of chili powders. I called them specifically about the California chili powder by El Sol de Mexico and this product is garlic free according to the staff person I spoke with.
Thank you so much for your help! I will check them out.