My Valentine’s Day was so lovely. It started at 5:30 in the morning with a very cold wake up call, since I didn’t turn the shower to hot. It continued on in the form of massive amounts of work piling up on my desk. Even better, I left work to find someone sideswiped my car. All of this loveliness was topped off by Lego, going potty all over my guest room (I forgave him, since he looked really sorry).
You’d think all of that was me, griping about a crummy day, right? One would think. But really, it worked to my advantage. The cold water made my hair really shiny. The massive amounts of work on my desk made the day fly so fast. And the person who sideswiped my car submitted a claim to their insurance to have it fixed before I even left the office.
It just goes to show that sometimes, you think something is going to be terrible but can end up being awesome. Case in point, these tostadas. I love Mexican food but especially tostadas. The crispy tortilla gives an awesome crunch. And when have refried beans ever been bad? Then again, I’ve got an 8 year old to please. No easy task, as I’ve mentioned before. I really though there would be screaming and tears over this dinner.
Instead there were jumps of joy and proclamations that I am the best mom on the face of the Earth. Thank you, I’ll accept that award willingly. Note, tostadas typically use a fried shell. I am still on a semi-eating healthy kick and baked mine instead. It was even better that way. We’ll probably never go back to fried.
1 lb. ground beef (or ground turkey, whatever you prefer)
3 Tbsp. taco seasoning of your choice
1 can refried beans
4 tortilla shells
4 cups coleslaw
zest and juice of one lime
cilantro for topping
4 Tbsp. shredded cheddar cheese
4 Tbsp sour cream (or Greek yogurt)
Preheat your oven to 350 degrees.
While your oven heats up, brown your ground beef over medium high heat. Once it is completely browned, drain the fat and add your taco seasoning and about 1 cup of water. Turn the heat down to low and cover. Simmer for about 5 to 10 minutes until the meat is cooked through.
In a small sauce pan, place your refried beans and heat them over medium high until heated throughout.
Place your tortillas on a parchment-lined baking sheet. Put them in the oven for about 5 minutes, then flip and bake for another 5 until they are golden brown and crispy.
In a large bowl, combine your coleslaw with the lime and lime zest. Sprinkle some chopped cilantro in for flavor.
Once your beef and tortilla shells are finished, you can begin assembling your tostada. Of course, you can assemble it any way you choose. We make ours this way: refried beans spread in a layer on the tortilla, then ground beef, coleslaw mix, cheddar cheese, sour cream and a bit more lime.
These are super customizable so you could always add some avocado, a bit of red onion or some salsa. Get creative!