Tonight we had tostadas for dinner. These are a staple at our house. They’re easy to make, delicious and flexible; allowing each person to have exactly what they want on the shell. And, I think they’re easier than tacos, because you don’t have to wrestle with the shell. In a tostada, the shell just lays flat on the plate.
This recipe is for beef, but you can use lots of different meats or veggies for fillings.
- 1 T coconut or olive oil
- 1 yellow onion, minced and divided in half
- 1 lb ground beef
- 1 t oregano
- 1/2 t ground red chili
- 1/2 t cumin
- salt and pepper to taste
- 1/2 c water
Saute 1/2 of the onion in coconut or olive oil until translucent. Add in ground beef. Cook til brown, stirring and breaking up the beef often. Add in oregano, chili, cumin, salt and pepper. Put in 1/2 cup of water and cook until the water is evaporated.
- tostada shells (can buy them pre-made at the grocery store)
- 1 can refried beans (heat either on the stove or in the microwave)
- diced tomatoes (we use 3, but we really like tomatoes)
- shredded cheddar cheese (we use sharp cheddar)
- spinach, lettuce, or whatever sort of greens you like
- 1/2 c cilantro, chopped
- organic greek yoghurt or sour cream (the plain Stonyfield farms yoghurt tastes just like sour cream)
- salsa of whatever hotness you prefer (I put out both mild and hot)
- sliced black olives
- sliced avocado (or guacamole if you like)
Warm the tostada shells in the oven for a couple of minutes at 325 degrees to get them crispy.
Place each of the items above in separate bowls wherever you’d like your family to create their masterpieces.
Then give each person a shell and let them load up with the toppings as they please.
You can pick up the whole thing and eat it with your fingers, or you can use a fork. I super-love how flexible tostadas are and my family is always happy for dinner on tostada night.