Time 30m Yield 3 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F (200 degrees C). Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells. Brush oil over both sides of tortillas and arrange on a baking sheet. Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more. Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook’s Note). Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes. Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl. Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.
Time 20m Yield 8 Number Of Ingredients 13 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes. Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese. Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes. Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Time 15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, taco seasoning, salt and pepper; heat through. , In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.
Time 45m Yield 4 to 6 servings Number Of Ingredients 25 Steps:
For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes. For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half. Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well. For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat. For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt. To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.
