Servings:
Makes 24 tostada triangles Servings
Ingredients
- 12 baby meatballs (from baby veggie-meatball soup)
- 1/2 cup cheese (cheddar/monterey jack), grated - reduced fat
- 4 cup corn tortillas cut into 6 piece triangles
- 1/4 cup avocado, finely diced
- 1 cup roma tomato, seeded, finely diced
Preparation
Baking Directions:
• In a medium bowl, mash the meatballs.
Add 1/4 cup cheese and stir to combine.
• Spray the corn tortilla triangles with non-stick spray.
Transfer tortillas onto a hot non-stick skillet.
Cook over medium heat for 2-3 minutes on each side until crispy • Remove from skillet.
• Top with warm meatball/cheese mixture, avocado, tomatoes and sprinkle with additional 1/4 cup cheese.
