Mexican Tostada Salads
As a young 4-Her, I spent many years with my best friend competing at County 4-H Days in the Demonstration Category. One year we prepared a fun, themed demo of these Mexican Tostada Salads, complete with festive serape skirts and maracas! This recipe is a quick and tasty weeknight dinner and can easily be adjusted to individual tastes. It’s “Mexicellent!” Check out 15 Ways to Use a Tortilla!
Servings 6
Equipment
- Medium skillet
- Large skillet
Ingredients
- 1 pound extra-lean ground beef
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ cup tomato sauce
- ½ cup water
- 3 tablespoons unsalted butter, softened
- 6 (8-inch) flour tortillas
- Toppings: shredded lettuce, kidney beans, shredded cheese, chopped tomatoes, black olives, salsa
Instructions
For the salads
- In a medium skillet, brown the ground beef to an internal temperature of 160°F. Drain the grease.
- Add the seasonings, tomato sauce and water to the cooked beef. Simmer on low heat for 10 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Spread softened butter on both sides of each tortilla. Brown each tortilla in the heated skillet on both sides until slightly crispy.
- Assemble tostada salads by topping tortillas with meat mixture and other toppings as desired.