Tostadas and Fideo: Easy Peasy!

Tostadas.  The name says it all- again we are eating south of the border tonight!  For those of you who have never had or seen a Tostada, it could be described as a Salad on a large round tortilla chip, though the meal is far more complete than a salad.  When my husbands family eats tostadas, they usually have a simple soup with it too, called Fideo. Fideo is usually made with a bouillon tomato broth, however, these powdered mixes usually  have gluten and dairy in them, so I make it from scratch.

This makes for a fast and easy dinner at the last minute as long as you have all the necessary ingredients.  This recipe feeds 3-5.

Tostadas, you will need:

12 corn tostadas

2 Avocados (sliced thinly or diced)

1 large tomato (sliced thinly or diced)

1/3 head of lettuce, chopped

1/2 onion chopped (optional)

1- large can refried beans (or 3 cups homemade refried beans)

3 chicken breasts cooked and well chopped OR 

                1 pound cooked ground beef

Crema - 1/3 cup non-dairy sour cream mixed in blender with 

                 1/4 cup rice milk (consistency should like honey)

When all preparations have been completed, layer each tosatada shell in the following order:

1) Spread with refried beans (not too thick)

2) 2-3 TBSP chopped chicken OR ground beef

3) Lettuce (and onion if you choose)

4) 1-2 TBSP 'crema'

5) Tomatoes and avocados

Fideo:

4 oz tomato sauce

1 16 oz can chicken broth

6 cups water

1 tsp onion powder

1/2 tsp garlic powder

6 oz Gluten Free angel hair pasta broken in 1-2 inch pieces

Salt to taste

1)  For the broth, combine first 5 ingredients in pot and bring to boil.

2)  In separate pot cook pasta until ready.

3) When Pasta is ready drain and add to broth.

You could choose to cook pasta in the broth, but I choose not to because gluten free pasta leaves a residue in the broth.