Spicy Two Meat-Bean Tostadas

What is a tostada but Nachos on a giant tortilla chip? In our house, Nachos are awesome. We have nachos for game night, or just because we like eating with our fingers. So giant nachos with a pitcher of Margarita were perfect for a Tijuana Tuesday.

Yeah, I know it’s suppose to be Taco Tuesday. Round here, it’s Tijuana Tuesday and that means anything with a Mexican influence is fair game. Could be tacos, or burritos or one of my favorites, Pork Carnitas.

The key to this and any dish that utilizes Chorizo is to cook with the best Chorizo you can get your hands on. Do not use that stuff in the plastic tubes found in most grocery stores. You’ll end up with a skillet of orange grease. And don’t use the hard sausage that is more like salami. While delicious, it cannot crumble the way it needs to in order to blend with the ground beef. Good chorizo can be found in the meat counter of most Mexican or Latin markets. Just remember, anything we cook is only as good as the ingredients we put in.

You know, this is a great dish to serve up for a casual holiday gathering – look at all that red and green deliciousness!

Spicy Two Meat-Bean Tostadas
1 lb Beef, Ground Chuck
1 lb Pork Chorizo
2 tablespoons Taco Seasoning
1 tablespoon Chipotle Seasoning
2 tablespoons Beef Stock
1 tablespoon Tomato Paste

Note: If you don’t have a Latino Market in your neck of the woods, you can always make your own chorizo. Just make sure you have plenty of time between making the chorizo and making the tostadas. Over-Night Chorizo or Three-Day Chorizo

To Make the Two-Meat Layer
In a large cast iron skillet, crumble the ground beef and chorizo meat together. Over medium-high heat, brown the meat mixture, breaking it into small pieces as it browns. DO NOT DRAIN right away. Add the dry seasonings to absorb some of the fat (it’s packed with flavor).

Transfer meat to a colander that is inside a large bowl to catch the grease. (This prevents the unwanted grease from going down the sink and making a mess of your pipes. Once drained, simply discard grease into a can and toss). Using a wooden spoon, stir the meat while in the colander to drain completely without squeezing out the good stuff. Once meat has completely drained, return to the skillet. If there are any large pieces remaining, break them into small pieces.

Add beef stock and tomato paste, stirring to combine completely. Cover and keep warm until ready to use.

Bean Layer
1 large or 2 small cans Refried Beans
2 tablespoons Bacon Drippings

To Warm the Bean Layer
Place a tablespoon of bacon drippings in the bottom of a microwave safe bowl. Empty the refried beans on top of the bacon drippings. Place another tablespoon of drippings on top of the beans. Cover with a paper towel and microwave for about 3 minutes.

Remove from microwave, stir to blend the bacon with the beans. You want the beans to be warm and easy to spread. Set aside until ready to use.

Tostadas and Toppings
1/2 cup fresh Peppers such as Jalapeño, Serrano or Cayenne
12 Tostada Shells
8 oz Cheese, Mild Cheddar
1 cup Sour Cream
3 Tomato, Roma, diced
1/2 cup Iceberg Lettuce, shredded
1 Avocado, diced

To Assemble the Tostadas
Thinly slice the peppers. Heat a little oil in a small cast iron skillet. Roast the peppers in the skillet until just beginning to blister. Remove and set aside.

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Once everything is ready, heat broiler element in the oven.

Place tostada shells on rimmed baking sheets with rack inserts. (The rack will help circulate the hot air) Divide refried beans among shells, spread with the back of a spoon.

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Divide meat among shells, spreading on top of beans. Top with Mexican cheese. Scatter the roasted pepper over the cheese.

Place sour cream in a small bowl with a spoon and set aside. Dice the tomatoes and shred the lettuce, placing into small bowls for serving.

Place baking sheets, one at a time, under broiler and cook until cheese has melted, about 3-5 minutes. Transfer finished tostadas to a large serving platter or serve straight from the rack.

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While the tostadas are broiling, peel and dice the avocado. Place in a bowl for serving.

When ready to serve, arrange the bowls of toppings around the tostadas. Let people add what they, making each tostada an individual dining experience.

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Serve and enjoy with some of your favorite sides such as Mexican Rice Cups!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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