What could be better than one tostada? A double-decker, of course! These yummy tostadas are a favorite in our house. I promise, they’ll become a favorite in your house, too. They are as much fun to make as they are to eat. Imagine the crunch of not one but two tostada shells layered with beans, spicy meats, cheese sauce and an endless assortment of beautiful toppings. Yum! As a tostada, it’s a complete meal. Served on small corn chip rounds, these can be transformed into bite size fun perfect for your next Mexican inspired affair.
16 Tostada Shells
1 lb Ground Beef
1 Lb Chorizo
1 Tablespoon Taco Seasoning
1 Can Refried Beans
1 Tablespoon Bacon Drippings
1 Jar Nacho Cheese Sauce
24-32 Nacho Jalapeño Peppers (optional)
4-5 Lettuce leaves, shredded
1 Tomato, diced
1/2 Cup Sour Cream
1 or 2 Avocado, peeled, pitted and diced
1 Cup Sliced Black Olives
1/2 Cup Chopped Cilantro Leaves
Warm oven. Place tostada shells on a baking sheet and warm in oven.
In a heavy cast iron skillet, brown ground beef and chorizo meat together, crumbling into small pieces as it brown. Season with taco seasoning to absorb some of the excess fat. Drain well, keep warm and set aside.
In a skillet, heat refried beans with bacon drippings until warm.
Divide refried beans between 8 tostada shells, spread beans on shells. Place remaining 8 tostada shells on top of beans. Spread a layer of nacho cheese on each top shell. Divide meat mixture between the 8 double-Decker tostada shells. Place 3 or 4 Nacho Jalapeño Pepper on top, if using.
Return tostadas to warm oven for 5 minutes.
Remove warmed tostadas from the oven. Dollop with sour cream. Sprinkle with shredded lettuce and tomatoes. Garnish as desired.