Image

Baked Taco and Tostada Shells

7 Mar

image

Some of you have been asking, “what do you eat?” As you know, or don’t know I am Hispanic (I love beans and rice!) and growing up poor we didn’t always eat the healthiest (my mom did the best she could and always found ways to feed and clothe her 7 children). When I became a mom and wife I developed my own unhealthy traditions which ultimately lead me to be super morbidly obese. Since starting my journey one year ago I have learned to eat the things I love and still make healthy choices.
******WARNING******** I am not a nutritionist, what is shown on my plate may be completely wrong but it works for me.

I am going to share with you how to make Baked Taco and Tostada shells, you can use any kind of meat you would like or turn it into a salad.

12 Corn Tortillas
Coconut Oil
Baking Sheet
Oven pre-heated to 350 degrees

If you are making tostada shells, rub each side of the corn tortilla with coconut oil, set the timer for 5 minutes, when done turn over and let bake for 4 minutes or until golden brown. Every oven is different so you may need to leave longer. I like to cook my taco shells at the same time, rub them as well with coconut oil and hang them directly over the tostada shells in case oil drips. Bake for 9 minutes or until they are golden brown, when they are cooling you want them open or you will have a hard time stuff them with meat and veggies. I usually stack them on top of each other to prevent them from closing up. Let them cool before you eat, if you find they come out chewy you didn’t bake them long enough.

This is my favorite meal, add a little bit of salsa and lime and its the perfect comfort food. This time I cooked a blend of brown rice and just added chicken bouillon but I love the Costco blend of Quinoa and brown rice. It’s not the traditional Spanish rice, but I have learned that if I want to see changes I have to make changes. I pressure cooked my pinto beans and used ground turkey for the taco filling (add paprika, chili powder, cumin, garlic salt and grilled onion, so so yum!). It is not the usual fried shell loaded with grease but it sure does hit the spot. A lot of times I make a Taco salad with all these ingredients and crumble a shell over the top, there are no rules when it comes to healthy cooking. Making small changes will lead to lasting changes, this is a lifestyle not a diet!

Hope this is helpful, please post questions below or on my facebook page http://www.facebook.com/savingmona 🙂

Mona

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: