I’ve been spending time with the Ghosts of Posting Past – those early shares when Rosemarie’s Kitchen was new to the whole blogging scene. The best part of reading posts from the past is the nice reminder – we haven’t had that in a while . . . like these crunchy Double-Decker Tostadas from 2014. These tostadas have all the makings of a Super Nacho Supper you can hold in your hand without all the gooey mess. (Although there’s something to be said for gooey-goodness, now isn’t there?)
16 Tostada Shells
1 lb Ground Beef
1 Lb Chorizo
1 Tablespoon Taco Seasoning
1 Can Refried Beans
1 Tablespoon Bacon Drippings
1 Jar Nacho Cheese Sauce
24-32 Nacho Jalapeño Peppers (optional)
4-5 Lettuce leaves, shredded
1 Tomato, diced
1/2 Cup Sour Cream
1 or 2 Avocado, peeled, pitted and diced
1 Cup Sliced Black Olives
1/2 Cup Chopped Cilantro Leaves
Warm oven. Place tostada shells on a baking sheet and warm in oven.
In a heavy cast iron skillet, brown ground beef and chorizo meat together, crumbling into small pieces as it brown. Season with taco seasoning to absorb some of the excess fat. Drain well, keep warm and set aside.
In a skillet, heat refried beans with bacon drippings until warm.
Divide refried beans between 8 tostada shells, spread beans on shells. Place remaining 8 tostada shells on top of beans. Spread a layer of nacho cheese on each top shell. Divide meat mixture between the 8 double-Decker tostada shells. Place 3 or 4 Nacho Jalapeño Pepper on top, if using.
Return tostadas to warm oven for 5 minutes.
Remove warmed tostadas from the oven. Dollop with sour cream. Sprinkle with shredded lettuce and tomatoes. Garnish as desired.