Saturday morning I got up early to make muffins. Muffins that I had just been waiting to try, because the recipe is a little involved, and I knew I needed a weekend morning to make them.
Obviously I’m a little conflicted though, because I also woke up that Saturday morning exclaiming to my husband that I just couldn’t wait to have a quiet morning with my coffee and my book.
But I’m a cranky-when-hungry girl and decided I should probably eat as well, which led to the baking of these muffins. Which then led to me feeling that I wasted my whole hour alone/coffee/book time. Cause these muffins just weren’t my fave.
Don’t you hate it when that happens?!?
You spend weeks obsessing over a recipe, and it doesn’t line up with your expectations. Huge bummer.
But then, for dinner, you try a recipe that you kindaaa sordaaa wanted to try, and it blows you away.
This is one of those.
THESE ARE COMPLETELY AMAZING. I know I’ve talked more about meh muffins than I have about greek tostadas, but my point is, these are way more incredible than you could possibly conjour up in your mind. I mean, really, I expected these to be good, as most “greek” variations of things are, but I didn’t expect to fall head over heels in love and make these twice in a week.
So yea, they’re good, got it?
6 corn tortillas
1 lb lean ground beef
1 tsp dried minced onion*
1 clove garlic, minced
1/2 tsp lemon pepper
1/2 tsp dried oregano
1/8 tsp salt
*you can def use fresh chopped onion here; I just love the convenience of dried minced onion when I am short on time or don’t have an onion. If you use fresh, use about a 1/4 cup chopped onion and brown it in a little oil before adding the beef to the skillet)
for the whipped feta spread
8 oz feta cheese
4 oz cream cheese, softened
for the salad topping
1 pint grape tomatoes
1 cucumber, peeled, seeded, and chopped
1/2 c marinated artichoke hearts, chopped
1/4 c chopped red onion
1/2 tsp dried dill (or a tsp fresh)
1 clove garlic, minced
Juice from half a lemon
1 Tbs red wine vinegar
1 tsp olive oil
Place corn tortillas on a baking sheet and spray with cooking spray. Bake at 350 for approximately 10 minutes or until crispy. They should be golden brown around the edges.
In a large skillet, cook ground beef over medium/high heat until lightly brown. Add in garlic, onion, and spices, and cook for 30 seconds or until fragrant. Set aside.
While meat is cooking, make your feta spread. Start by pulsing the feta cheese until it has been broken down into small, crumbly pieces. Add your softened cream cheese, and process for a few minutes, until cheeses have combined and have begun to take on a smooth, creamy appearance. Or until you are ready to dig in. Because I’ve made this before in my mini chopper (that ONLY has a pulse function) and I got tired of holding the button down. Still came out delicious after only a minute or so of processing. But yes, the longer you mix it, the creamier it becomes.
For the salad topping, mix all veggies together, then add dill, garlic, lemon juice, vinegar, and olive oil.
To assemble, spread whipped feta on each of the six tostada shells you just made. Top with ground beef mixture, then salad.
ENJOY all the stinkin’ awesome flavors and textures in this meal. Beyonnnnnd yummy.
Recipe inspired by, and with thanks to: Jessica, at How Sweet Eats