Kitchen Meets Culinary Clutz

Image borrowed from Kraft Canada. I was too hungry to share a picture of my tostada. I'll confess, I et it too fast.

•   Tostada Shells or 12 corn tortillas to fry
• Refried Beans (1 15-oz can)
•  1 ½ - 2 lbs ground beef, cooked, crumbled and drained of fat (Or shredded chicken)
• Season-All (to season meat)
• 8 ounces grated Monterrey Jack, Cheddar, or pre-shredded 4-cheese Mexican Blend 

• 1/2 head iceberg lettuce, thinly shredded

• 1 medium tomato, diced (optional)
•  Salsa
• Jalapenos
• Sour Cream
• Sliced Black Olives
• Guacamole

1. In a frying pan or microwave, heat up can of refried beans. Thin the beans with a tiny bit of water if too thick.
2. While beans are heating, cook ground beef making sure to crumble up. Drain fat and season to taste with Season-All.
3. Prepare all other ingredients in separate serving dishes for your hungry brood to self-serve.
4. If using store bought Tostada Shells proceed with next step. Otherwise, if using Corn Tortillas, find frying instructions below.
5. Time to layer ingredients:

•  First, spread thin layer of refried beans over tostada shell. 
•  Add layer of ground beef (or chicken)
• Next add a layer of cheese
• Then add the lettuce 
• And finally additional toppings

*Warning: Your tostada is destined to break; it cannot be avoided unless you are Superman (Okay I lied... Even if you were Superman, you're officially screwed, hahaha!). So please don’t freak out if it caves in at the center and lands on your lap (or plate if you’re a careful eater, Ha!)  If using Sour Cream or Guacamole (or both), I like to spread a thin layer of both ingredients after I apply the beans (before adding the beef) otherwise my Dollop of Daisy will most definitely land in my lap after taking a nose dive off my yummy creation.  It is worse when I wear white, so I forbade you, please refrain from wearing white the day you sit down to a scrumptious Tostada Meal!

Tostadas are meant to be eaten with your fingers (This is the part where the heavens will part and angels (errr..did I say angels? I meant kids) descend, rejoicing because the forks couldn’t be used anyhow, since Mikey lost them in the yard when he used them to construct his Action Figure Fort earlier!) Without further ado, pick it up and tear into it like you’re biting into a slice of your favorite Game Day Pizza!  


Fry Method:
To fry your corn tortillas, first dry them out a little. Preheat oven to 250 degrees. Lay tortillas on the oven racks for about 10-minutes, to dry up some of the moisture.  In a frying pan, add about ¼-inch oil. Heat oil over Med/High heat until hot, but not so hot where the oil is smoking.  One at a time, fry tortillas until golden brown on both sides (about 30 seconds on each side).  The tortilla will bow out in the middle. With tongs, press center of tortilla into the oil as it fries. Remove from oil, drain off excess oil, and let drain on paper towel lined plate. Serve warm.  Tortilla should be stiff and crispy (If not, then the oil isn’t hot enough).

 Summer days are moving along smoothly here on the South Shores of Lake Draper. Memories are made every day. Memories that will last a million summers. Mama will be flying home in a week and my son will be coming home to me in two weeks. Tears of Sadness will mix in with the Tears of Joy. I do know one thing is certain, that the memories of this unforgettable summer will never be forgotten. It will forever be locked into our hearts.


Goodnight, my lovely readers! xoxo


-Bec