I Thaw a Tostada

It used to be that we would buy a couple of one-pound packages of ground beef and freeze one or both for later use. Now we split the packages in half before we wrap and freeze them. As with everything else, we’ve learned how to stretch that half-pound of ground round to serve four to six people.

The new nutrition standards tell us that the serving sizes of meat are now down to 3 ounces per person. If you add a pair of complementary proteins, such as cheese and grains (like the Grits in the Southwestern Pie) or beans and corn, the serving size of meat drops even more. Now one pound of ground beef plus the right additions can feed eight.

Be assured that you can substitute ground turkey or ground pork for beef. Check the fat content of each to see which best suits your diet.

Here are guidelines for packaging and defrosting the half-pound packages:

* Before wrapping the half-pound portions, be sure the ends are rounded and there are no thin edges.

* Uncover frozen meat before defrosting.

* Place frozen ground meat on a small microwave-proof plate (no metal trim) set upside-down in a pie dish, so the meat will be raised above the liquid that comes out during defrosting. If this liquid comes in contact with the meat, it may start to cook it.

* Microwave on DEFROST for two to four minutes, breaking it apart after one to two minutes to expose the icier areas in the middle.

* After defrosting, the meat should still have ice crystals. Let it stand until all the ice crystals have melted, about five minutes.

This is a combination of a zesty ground meat filling nestled in a crust of hominy grits. The two (half-pound) packages of ground beef will serve eight.

SOUTHWESTERN PIE

Grits

1 teaspoon oil

1 clove garlic, minced

1 medium onion, finely chopped

1 pound lean ground beef

1 large tomato, peeled, seeded and chopped, or 1 cup chopped canned plum tomatoes

2 mild green chiles, coarsely chopped, or 1 green pepper, seeded and coarsely chopped

1 tablespoon chili powder

1/2 teaspoon salt

Dash hot pepper sauce

1 egg, beaten

4 ounces Jack cheese, shredded

Let cooked Grits stand, in or out of refrigerator, uncovered, to cool until solid.

Combine oil, garlic and onion in 2-quart microwave-proof casserole. Microwave on HIGH (100% power) until onion is tender, 2 to 3 minutes. Stir in beef, spreading out evenly. Microwave on HIGH until still slightly pink, 5 to 8 minutes, stirring after 3 minutes. Stir at end of cooking. Drain off excess fat.

Stir in tomato. Microwave on HIGH until hot and some liquid cooks away, about 3 minutes. Stir in chiles, chili powder, salt and hot pepper sauce to taste. Microwave on HIGH 5 to 6 minutes to develop flavors and let moisture cook off, stirring after 2 minutes.

Meanwhile, combine egg with cooled Grits in bowl and stir until mixed through. Press into buttered 10-inch pie plate, making 1/2-inch crust to cover sides and bottom. Spoon hot meat mixture into crust and smooth evenly with spatula. Microwave on HIGH until crust is set and dry around edges, 13 to 17 minutes, rotating once during cooking.

Sprinkle cheese evenly around outside rim and partially over meat mixture. Microwave on MEDIUM (50% power) until cheese is melted, 3 to 5 minutes. Let casserole stand 5 to 10 minutes before serving. Cut into wedges to serve. Makes 8 servings.

Note: To make this lower in fat, substitute 2 egg whites for 1 egg.

Grits

1/2 teaspoon salt, optional

3 1/2 cups water

1 cup hominy grits

Combine salt, water and grits in 3-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) 5 minutes.

Stir. Cover again and microwave on HIGH 4 to 7 minutes or until all water is absorbed, stirring again. Makes 6 servings.

BEEF-FILLED TOSTADAS

1 teaspoon oil

1 clove garlic, minced

1 medium onion, chopped

1/2 pound lean ground beef

1 (15 1/2- to 16-ounce) can pinto or kidney beans, drained, or 2 cups cooked and drained beans

2 medium tomatoes, peeled, seeded and chopped, or 1 (8-ounce) can California or Spanish-style tomato sauce

1 to 2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

6 fresh or precooked tostada shells or 10 taco shells

2 cups shredded lettuce

2 large tomatoes, chopped

1 red onion, chopped

1 cup low-fat yogurt or sour cream

Combine oil, garlic and onion in 2-quart microwave-proof casserole. Microwave on HIGH (100% power) 2 to 4 minutes or until onions are tender. Stir in beef, spreading it out evenly in bottom of dish. Microwave on HIGH 3 to 5 minutes or until just slight pink color remains, stirring after about 2 minutes. Stir at end of cooking. Drain off fat.

Add beans and mash slightly. Add tomatoes, chili powder, cumin, salt and pepper. Microwave on HIGH 4 to 6 minutes or until most of moisture has cooked away and flavors are developed, stirring and mashing beans a bit after 3 minutes.

To make tostadas or tacos, heat crisp, precooked flat tostada shells or taco shells on HIGH 1 to 3 minutes. If shells or tortillas are not precooked but refrigerated, follow package instructions for cooking (this is usually in a skillet with small amount of oil). Spoon filling onto tostada shells or into taco shells and serve topped with lettuce, tomatoes, onion and/or yogurt to taste. Makes 6 to 8 servings.