Happy Taco Tuesday! Growing up my Mom would make cheese crisp for me for a snack or a quick easy lunch . It was simple to make and we usually always had the ingredients on hand. All that was needed was some shredded cheese and tortillas. Salsa or sour cream was optional!
Recently I had some left over skirt steak and toppings so I turned the cheese crisp into these delicious open tacos/ tostadas.
I love how simple these are and how quick they are to make. These are something I grew up eating and I know that anyone who loves tacos like I do will love this. These are great for kids to help make!
Below I’m just going to give you the steps to create these. You don’t need direct measurements because these are made to your own preferences.
Cheese Crisp Tacos
cook protein, diced & heated
Directions: Preheat oven 400. On a cookie sheet add your tortillas and top with shredded cheese, make sure you get cheese close to the edges. Add as little or as much cheese as you like. Put in the oven 7-8 minutes until the bottom is crisp. Remove from oven and top with meat and toppings. Eat immediately.
Note: This is a great way to use left over meat. Just heat it up and add to the tortilla for an open face/tostadas type taco.