What I Eat

Baked Tostada

Serves: 4

4-10 inch organic tortilla shells that are not made with an enriched flour
extra virgin olive oil
1 lb. lean ground beef (I buy 93% lean/7% fat)*
0.78 oz. packet taco seasoning mix and the ingredients to make it, such as water**
16 oz. can refried beans, to taste
8 oz. Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese, to taste
4 plum tomatoes, diced

*See my recipe for Chicken Taco Meat if you prefer to make tostada with chicken instead of beef.

**I like to buy a popular restaurant brand of dry seasoning mix. If I buy one that makes a sauce, the tortilla shells get soggy. I also take 1 teaspoon of seasoning out of the packet before mixing it into the meat with 1/2 cup water so it is not too spicy.

Preheat oven to 350 degrees. Brush both sides of tortilla shells with extra virgin oil. Place tortillas on baking sheets and bake for 10 to 15 minutes or until golden brown and crispy, checking frequently to make sure the shells don’t burn. Crumble ground beef while browning it until it is no longer pink in a large skillet over medium-high heat. Follow the directions on the packet to add the seasoning. Microwave refried beans in a microwave-safe bowl for 1 to 2 minutes or until heated through. Spread refried beans on baked tortilla shells. Top with meat and cheese. Broil for three to four minutes or until cheese is melted. Top with tomatoes Have with a glass of water.


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