Hey, y’all!! I am back with a brand new recipe for Tostada Tuesday, so let’s eat! This is the best meal when you’re wanting something good, but something super quick too. Plus you don’t need a ton of ingredients, so it’s the best of both worlds. Here is what you’ll need for the meal:
1lb. Ground Beef (I prefer 80/20 or 85/15)
Corn Tortillas (I use the white ones, but you can use the yellow ones too)
Green Bell Peppers
Pico De Gallo
Shredded Cheese (I used Monterey and Colby Jack)
The Meat: First things first, you’ll want to brown the ground beef in a medium-large skillet depending on how much you’re cooking. While that is cooking, dice up some onion and bell peppers and then throw them into the meat to cook with the meat. This helps take the flavor up a notch and saves you the step of having to saute them afterward. After the meat is browned and ready to go, drain the excess grease (you can leave a little, but not too much) and get ready to season the tacos. You can use the premade seasoning, or your own seasoning, it’s whatever you prefer.
Taco Seasoning: seasoning salt, black pepper, cumin, paprika, complete seasoning, garlic powder, and a little bit of chili powder. I don’t have exact measurements, but just sprinkle until you can smell the seasonings or just taste until you think it’s good. My go-to is if you can smell the seasonings after it’s all stirred together, then you’re def good! Just remember you can always add more if need be so go easy when you’re seasoning.
Tostada Shells: You can start heating up a small frying pan of oil while you’re cooking the meat so everything is nice and hot when done cooking. Once the oil is ready, you’ll want to place the tortillas into the oil one by one. Cook it on one side until it’s golden and then flip and do the same with the other. I usually have my oil on medium heat when I do this so they don’t cook too fast or too slow!
Building the Tostada: Now that everything is done cooking, it’s time to make the tostada come to life by layering. There is no right or wrong way to build this bad boy, so just load her up. I typically start with my cheese, then add in some of the meat, pico de gallo, a little more cheese, and salsa verde and crema to top it off. I was out of both the salsa and crema, but trust me when I say it’s soooooo good! If you like refried beans, you can make those and then start your tostada off that way and layer the meat and cheese from there. That’s what Greg does and he swears by it. From here, you just pair it with the sides of your choice and enjoy!!
This meal takes probably about 30 minutes from start to finish and will leave your appetite more than satisfied! I will be sharing more of my Taco Tuesday meals here with y’all soon, so make sure you subscribe so you don’t miss a recipe! Make sure you tag me on Instagram and hashtag #SimplyMadisynnMeals so I can check it out with y’all!! Thanks for reading and will see you here soon with another blog post!