Well, final exams from summer term are over! Meaning I can spend time in the kitchen again. But hours at work are a bit longer just due to some projects going on at work. Some days from 6 am – 5 pm. Needless to say, on those days, I’m looking to make a quick dinner that’s still yummy. Thus, a Mexican tostada dinner is perfect! Filling, not unhealthy, and certainly quick. Plus the 2 of us worked on it together, so prep and cook time went by incredibly fast!
Ingredients
- 1 lbs Ground Sirloin
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Taco Seasoning
- 1 can Refried Beans, Black or Brown
- 1 Avocado
- 2 Tomatoes
- 1 Onion
- A few sprigs of Cilantro
- 1 Hot Pepper, we used Hungarian Wax Peppers from our garden
- 1 Tsp Lemon or Lime Juice
- Queso Fresco
- Packet of Tostadas
- Shredded Lettuce
Directions
- Prep all of the vegetables: chop up the tomatoes, onion, cilantro, & pepper. Peel the avocado & slice.
- Make the Pico de Gallo. In a small bowl – mix the tomatoes, onion, cilantro, & pepper. Add in the lemon or lime juice & aside.
- Crumble the Queso Fresco, about half of the cheese might be needed.
- Cook the ground sirloin over the stove. As it cooks, add in the salt, pepper, taco seasoning. I also sometimes add in a little Montreal Steak seasoning to my taco meet.
- As the meat is browning, warm up the refried beans in a small pot/saucepan.
- Once the taco meat is ready and the beans are nice and warm….
- Spread the beans on the tostadas
- Ground beef on top
- Then sprinkle a good amount of cheese
- Add the lettuce on top
- Then the pico de gallo
- Finally, garnish with slices of avocado
- Pop the top on a Mexican beer or have a margarita ready…. & eat up.
- PS… it’s OK to make a mess! I ended up w/ a green nose from the avocado
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