Definitely a big favorite of mine and the hubs and it’s so easy to make!
What you need: 2-Roma tomato(dice). Cilantro(roughly chopped as much as you like). 2-Lime(one quartered and one halved). 2-Poblano Pepper(halve, core and slice thin). 1-Yellow Onion(halve and peel, thinly slice one half and finely chop other half). 8tbsp-Sour Cream. Hot Sauce. 1.5/2lbs-Ground Beef. 2tbsp-Taco Seasoning. 2tsp-Chili Powder. 2tbsp-Better Than Bouillon Beef. 10/12-Flour Tortillas. 1c-Mexican Cheese Blend. *If you don’t have Better than bouillon on hand-no worries, just skip*
*Preheat oven to 450° (make sure wire rack is up towards the top to make sure tortillas won’t burn) *Heat up a can of refried beans in a small sauce pan on low heat. *When I want it a little spicier, I add a little bit of vegetable oil to the bottom of the pan and a diced jalapeño, sauté and then add the beans to that *Combine tomato, cilantro, chopped (yellow) onion, juice from one lime, pinch of salt and pepper in a medium bowl *Combine sour cream and as much hot sauce as you like, we use Valentina hot sauce. Stir in a splash of water at a time and mix until you can drizzle it easily. *Heat some oil in a pan over medium heat. Add beef, taco seasoning, chili powder, pinch of salt. Break up meat into pieces (this is my favorite tool to help with that) and cook until browned about 5mins *Once beef is browned, add in poblano and sliced onions. Cook until veggies are tender and beef is fully cooked through, around 5-7 mins. (SKIP THIS STEP IF YOU DON’T HAVE ON HAND) Add in beef bouillon and 1/2c water. Simmer until thickened, 1-2 mins. Remove from heat and set aside. *Drizzle or spray tortillas with olive oil. Arrange on baking sheets and be sure to use a fork and prick each tortilla so they don’t bubble up. Bake on top racks for 4-5 mins per side. Rotate the pan when you flip to the other side of tortilla and be sure to keep on eye on them so they don’t burn. *To assemble – put a layer of refried beans on top of tortilla, sprinkle Mexican cheese, beef and veggies, salsa, and drizzle with crema. Serve with lime wedges on the side.
I also love a twist on rice so I pair these tostadas with an easy Mexican Rice!
What you need: 2tbsp-vegetable oil. 1c-long grain white rice. 1 1/2c chicken stock or broth. 8oz-tomato sauce. 1tsp-chili powder. 1tsp-garlic salt. 1/2tsp cumin.
*Heat oil in a large pan over medium-high heat. Add rice and cook until translucent. About 3 mins. *Add rest of ingredients and bring to. a boil over high heat. *Cover, turn the heat to low and cook for 25 mins. Remove cover when dinner is almost ready, let stand for 2-3 min and then fluff with fork.