I was at the grocery store earlier this morning and they had a display of tostada shells and diced green chilies. At that point I knew what I was hungry for, thank you HEB.
I do not care for packaged taco seasoning. I make my own and store it in an air tight container with the rest of my spices. It’s great to have on hand. The rule of thumb I use is 3 tablespoons of seasoning per pound of meat. I used ground beef in this recipe, but chicken or even ground turkey would be great as well.
Garnish your tostadas with whatever you have on hand. If I had pico de gallo, or sliced jalapenos I would have added that as well.
Enjoy with an ice cold beer and/or margarita and this will make the perfect meal!
Green Chili Beef Tostadas
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 4oz can fire roasted diced green chilies
- 1/2 cup of water
- 2 cups cooked pinto beans (or 15oz can pinto beans, drained)
- 2 tablespoons bacon grease
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt pepper to taste for beans
- Tostada shells
- Chopped lettuce
- Shredded cheese
- Diced avocado
- Hot sauce
- Sour cream
In skillet on medium heat, brown ground beef. Drain fat and return meat to pan. Season with taco seasoning, add diced green chilies and 1/2 cup of water. Simmer for 15 to 20 minutes on medium to low heat.
In a separate pan heat bacon grease on medium to high heat. Add pinto beans and fry in bacon grease while smashing beans with the back of a fork at the same time. Season with garlic and onion powder. Add salt and pepper to taste. Let beans cook down for 10 minutes until slightly thickened.
Heat oven to 350. Place tostada shells in over for 3 to 5 minutes. Until warm and crispy.
Top each tostada with refried beans and ground beef. Garnish with lettuce, cheese, diced avocado, hot sauce and sour cream.
- 1/2 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon garlic power
- 1/4 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Mix together in a small bowl. Store covered in air tight container.