What is a Tostada but an open face taco? Or the Mexican answer to a pizza? All I know is that I love ’em to pieces.
Recently I posted my take on the popular Taco Bell Crunch Wrap with my Chorizo Crunch Wrap – Double the Pleasure! In that posting, I included a link to a prior recipe for Double-Decker Tostadas. The problem with most links is that they suck you in – at least with me, that happens. I’ll click on a link, which brings me to my destination, but also gets my brain to whisper “what else is out there?” and before I know it, half my day has been spent wandering around. Don’t get me wrong, it’s not that I haven’t been “productive” – I’ve usually managed to save/pin/be inspired by my finds – it’s just that the day got away from me. And it seems that we are always just one click away from greatness, if you know what I mean. So here’s a click you won’t have to make. I hope you enjoy!
16 Tostada Shells
1 lb Ground Beef
1 Lb Chorizo (always use the good stuff)
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 (instead of or in addition to the lettuce)
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 (The seasoning will retain some of that yummy flavor of the drippings). Drain well, keep warm and set aside.
While the meat is browning, shred the lettuce and dice the tomatoes. Set aside until ready to assemble.
In a skillet, heat refried beans with bacon drippings until warm. The beans will spread more easily if warmed, the bacon drippings help to thin out the beans for spreading and add a little flavor.
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.
Since the tostadas already contain refried beans and lots of veggie toppings, there is no need for additional sides. However; if you like you can always add a side helping of rice. (Yeah, I know – more links!)