Beef Tostatas

While I feel very good in my Taco game, I also like making tostada to mix things up [editor note, mixing it up with exactly the same ingredients, but not folding the tortilla may not qualify as mixing ANYTHING up].

My usual secret ingredient is Amy’s re-fried black beans. It really brings it home, but no such luck finding it around here.

Still, my crispy, almost bakery level shell (olive oil/garlic powder brushed flour tortilla cooked at 450°) makes this meal a delight. I do this with Irish Butter too, the result is the same.

It was raining, so no grill work, just grass fed ground beef in a skillet with onions, bell pepper and seasonings, chili powder is good. Mexican cheese goes on the shell, then the meat.

A salsa of chopped tomatoes, onion and cilantro next. Mexican cheese, an creme made of yogurt, hot sauce, cayenne paper and smoked paprika. A squeeze of lime.

Bingo, dinner with a satisfying crunch. And separated ingredients for lunch tomorrow.

I plan to migrate this to the traditional Taco/Tostada Tuesday. I need to buy a box of Amy’s re-fried black beans next time a venture to Fredericksburg, where Publix carries it.