I made a big batch of shredded beef this week and needed to use it up. I made tostadas tonight with shredded beef, chili beans and caramelized onions along with cheese and sour cream. They were a perfect combination of creamy, crunchy, salty and spicy. Simple to make but they really hit the spot.
- Corn tortillas
- Shredded beef (see recipe below)
- 1 tsp olive oil
- 1/2 sweet yellow onion
- Salt & pepper to taste
- 1 14 oz can of chili beans (with sauce) or black beans (drained & rinsed)
Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Place corn tortillas on the baking sheet and spray the top of each tortilla. Bake in the oven for 5-7 minutes or until golden brown (flipping if needed). Meanwhile, heat olive oil in a skillet over medium heat; add onions, salt & pepper to taste and cook until caramelized. Heat beans in a pan over low heat until warm.
- Lettuce, chopped finely
- Green onions, chopped
- Tomatoes, diced
- Cheddar cheese (or low fat Mexican blend), shredded
- Low fat sour cream
- Cilantro, chopped finely
Layer each corn tortilla with beef, caramelized onions, beans, cheese, lettuce, tomatoes, green onions, cilantro, salsa & sour cream. Enjoy!
- 1 1/2 lbs of round roast (chuck roast is flavorful but isn’t as lean)
- 1 7 oz can of whole green chiles reserve the juice
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin powder
- 2-3 cloves of chopped garlic
- 1-2 cups of beef broth
Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid… if it’s low add more broth. You can also cook this dish on the stove top or in a crock-pot.