Mexican Beef Tostadas

FavoriteLoadingAdd to Recipe Box

Mexican Beef Tostadas

Mexican Beef Tostadas Recipe

I first had beef tostadas at a Mexican restaurant. I loved the taste and the crispy tortilla bowl in which it was served enhanced me. In my neighborhood I cannot find these bowls and I don’t know how to make them. However these beef tostadas can be served on fried tortillas. They can be augmented with hot sauce and guacamole.

Ingredients for Mexican Beef Tostadas

  • 1 small Onion cut in pieces
  • 1 clove garlic halved
  • 1 lb Ground Beef
  • ½ Tsp Salt
  • ½ Tsp Chili Powder
  • 2 Cups (8 ounces) Sharp Process Cheese cubed
  • ½ slice Bread torn in pieces
  • 1 small Head Lettuce torn in pieces
  • 2 medium Tomatoes quartered
  • 12 Tortillas
  • Cooking Oil
  • Canned Mexican Fried Beans

Method for Mexican Beef Tostadas

Coarsely chop onion and garlic in blender container. In skillet cook beef, onion, and garlic till meat is browned. Drain off fat. Add salt and chili powder.
Place cheese and bread in blender container; blend until coarsely chopped. Put in small bowl. Place lettuce in blender; cover with cold water. Coarsely chop. Drain well. Put in small bowl. Coarsely chop tomatoes in blender container. Drain well. Put in small bowl.
In skillet fry tortillas till crisp in ¼ inch hot oil. Drain. Spoon about ¼ cup meat mixture onto each. Top with Mexican fried beans, tomato, lettuce, and cheese.
Makes 12 servings
Serve with hot sauce, sour cream, and guacamole

Hot Sauce

  • 1 16-ounce can Tomatoes
  • 1 Tbsp Cooking Oil
  • 1 small Onion cut in pieces
  • ½ Tsp Dried Oregano crushed
  • 1 Tbsp Wine Vinegar
  • 1 4-ounce can green Chili Peppers drained and seeded

Drain tomatoes, reserving 2 tablespoons juice. Put tomatoes, reserved juice, oil, oregano, vinegar, and one of the chilies in blender container. Blend till almost smooth. Add more chilies, if desired. Blend smooth.
Makes 21/4 cups.

Guacamole

  • 2 ripe Avocados
  • 2 Tbsp Lemon juice
  • ¾ Tsp Salt
  • 1 small tomato peeled and cut in pieces
  • ¼ medium Onion
  • 2 to 3 canned green Chili Peppers drained and seeded

Peel and pit avocado, reserving pit. Cut avocado in cubes; put in blender container with remaining ingredients. Blend till smooth. Transfer to serving bowl.
(If Guacamole is made ahead put avocado pit into the Guacamole to prevent darkening. Cover and refrigerate. Remove pit before serving.)
Makes 2 cups

Note:

For more colorful dip reserve half tomato and add at end. Blend only till tomato is coarsely chopped.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

Related Posts:

Subscribe without commenting