Tostadas

Tostadas

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What do you like to do with leftover taco meat? We sometimes have tacos again, or quesadillas, seven-layer dip, or nachos. But tostadas are a nice (and I think underrated) change of pace.  They lend themselves perfectly to leftover meat, taco or otherwise.

You could also make your own tostada shells out of corn tortillas or use these same steps on tortilla chips to make composed nachos.

Use whatever you have on hand, no need to get fancy.

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Ingredients:

  • Tostada shells
  • Cooked meat (leftovers are ideal!)
  • Shredded cheese (cheddar or pepper jack are my favorites)
  • Refried beans
  • Sour cream, guacamole, or salsa
  • Any other taco toppings you like: green onions, black olives, onions, tomatoes, cooked fajita vegetables, etc. This is a great time to use up odds and ends!

Warm your beans and meat to be at least lukewarm, not cold. Spread the tostadas with refried beans, then top with the meat and veggies. Use the cheese as a top glue layer to hold everything down. Bake them on a cookie sheet for 10 minutes at 400˚ or until the filling is hot and the cheese is melted. Top with sour cream, guacamole, or salsa.