One of the recipes we really enjoyed on the 21-Day Tummy diet was the simple cheesy tostadas. They went together so quickly and easily that I wondered if I could just eat these every night during our final week! But we didn't. Since they were so tasty and simple, though, I thought I'd share the recipe!
Cheesy Tostadas, makes 5 (adapted from the Reader's Digest 21-DayTummy)
1 lb lean ground hamburger (you can also use ground chicken)
5 6" soft corn tortillas (you can use gluten-free corn tortillas)
1 can (14.5 oz) diced tomatoes, drained of juice
1 C shredded cheddar cheese
1-2 tbsp olive oil (for brushing)
Preheat the oven to 400 degrees. Lightly brush both sides of the tortillas with olive oil. Bake in the preheated oven for 5 minutes, then flip and bake for another 4-5 minutes, watching closely to make sure they don't burn. Remove from the oven.
While the tortillas are baking, brown the hamburger, draining off any excess fat. Salt and pepper to taste.
Drain the tomatoes in a colander. Add the tomatoes to the hamburger and heat everything through. Add chili powder and cumin to taste.
Scoop the hamburger & tomatoes onto the tortillas. Top with cheese. Serve immediately.
A tip: In the picture above, I tried crisping the tortillas, then adding the hamburger and tomatoes and popping them back in the oven to melt the cheese, but it made the tortillas soggy and stale. I don't recommend putting them back in the oven after you've already baked the tortillas. Your hamburger and tomatoes should be hot enough to melt (or partially melt) the cheese when you add it to the top.