Tostada Beans Beef Cheese Sour Cream
One of my go-to dinners when I need something QUICK and easy is homemade Tostadas fabricated with ground beefiness (or shredded chicken or pork), refried beans, and cheese. They're and then fresh and tasty and a meal that everyone gets excited for.
Is it just me, or does anyone else become major cravings for Mexican food? Mexican restaurants tin exist striking or miss, which is why I tend to make my own favorite Mexican recipes at habitation. When it comes to Mexican rice, Chile Verde, and Tres Leches Cake, there isn't a restaurant effectually that's meliorate than my homemade version :).
Whether you need a new dinner idea, a fun appetizer for a oversupply, or a simple side dish at a Mexican feast, this tostada recipe is so versatile and delicious! It's a fun recipe to customize and let everyone layer theirs with their favorite toppings.
The word "Tostada" is Spanish for "toasted" and is the proper name of a Mexican dish that is served on a toasted or deep fried corn tortilla. The actual tostada (the toasted corn tortilla) is the base of operations of the recipe and is topped with refried beans, cheese, meat, lettuce, and other toppings. They are a popular menu item at whatever Mexican eating place and they are So easy to brand!
Ingredients for this recipe:
Tostada shells: make your own (encounter directions beneath), or take hold of shop-bought tostadas.
Refried Beans: pinto or black refried beans, or make my semi-bootleg refried beans using canned whole beans.
Meat: any type of meat y'all similar, or leftover meat you have on hand, including ground beefiness taco meat, cooked shredded chicken (rotisserie chicken works great!), shredded beef, pork carnitas.
Lettuce: shredded very thinly.
Avocado: ripe, thinly sliced or chopped, or substitute guacamole.
Cheese: cotija Mexican cheese is traditionally used, simply any blazon of finely shredded cheese is fine.
Sour foam or Mexican crema.
Pico de gallo, salsa or salsa verde.
Hot sauce: valentina or cholula, if desired.
How to Bake or Fry your own tostada shells:
Baked Tostada Shells:
- Spray corn tortillas on both sides with oil based cooking spray.
- Lay the tortillas in a single layer on top of a greased sheet pan. Lightly sprinkle salt on the tortillas.
- Bake them at 400°F for five minutes. Then flip them over and bake them for an boosted 5-ten minutes, or until the tortillas are crispy.
Fried Tostada Shells:
- Heat virtually ¼ inch of vegetable oil in a medium, deep skillet.
- One time the oil is hot, place one corn tortilla at a time in the oil and cook, flipping half way in one case it's lightly gold brown.
- Place the fried tostada on a paper towels to soak up the actress oil.
- Lightly sprinkle with common salt and allow to absurd earlier serving.
Store-bought Tostada Shells:
- You can discover pre-made tostada shells (usually fried) at most any grocery store near where you lot might buy hard taco shells.
How to Make a Tostada:
1. Bake or Fry the corn tortillas, if not using store bought tostada shells.
2. Melt basis beef and onion. Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease. Add onion and seasonings and cook an additional few minutes.
3. Warm refried beans. Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream. Cook until warmed through.
four. Get together the tostadas. Spread a sparse layer of refried beans over the tostada beat. Meridian with a modest spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.
5. Serve immediately.
To brand ahead: Accept everything prepped and stored separately in the fridge. When ready to eat, re-warm the meat and beans and get together the tostadas.
For a real Mexican Feast consider making:
- Pico de gallo
- Tres Leches Cake
- Horchata
- Fresas con Crema
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Recipe
- x tostada shells (or regular corn tortillas, if making your own tostada shell)
- 1 tin can Refried Beans
- ane lb ground beef ,( or substitute cooked shredded chicken, pork or beef)
- ane/4 onion , diced
- 1 Tablespoon chili pulverisation
- 1 one/2 teaspoons cumin
- 1/2 teaspoon EACH paprika and salt
- ¼ teaspoon EACH garlic powder, oregano, black pepper
- ane/2 head lettuce , finely chopped
- queso fresco (or other cheese)
- 1 large avocado
- Mexican crema (or sour foam)
- Salsa , pico de gallo or salsa verde
-
Bake or Fry the corn tortillas, if not using store bought tostada shells.
-
Add ground beef to a skillet over medium estrus. Cook, breaking into pocket-size pieces with a wooden spoon, until browned. Remove grease.
-
Add onion and seasonings and cook an additional few minutes.
-
Add the refried beans to a microwave condom bowl, or a modest skillet over medium heat. Stir in a small scoop of sour cream. Melt until warmed through.
-
Assemble the tostadas: Spread a sparse layer of refried beans over the tostada shell. Acme with a small spoonful of basis beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.
-
Serve immediately.
To make ahead: Have everything prepped and stored separately in the fridge. When prepare to eat, re-warm the meat and beans and gather the tostadas.
Calories: 198 kcal Carbohydrates: 17 g Poly peptide: 13 g Fat: 9 grand Saturated Fat: 3 g Cholesterol: 28 mg Sodium: 300 mg Potassium: 357 mg Fiber: iv g Sugar: 1 g Vitamin A: 423 IU Vitamin C: 3 mg Calcium: 38 mg Atomic number 26: ii mg
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