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!
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.
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.)
- 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)
- 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.