Beef Tostadas

My first thought while making my huge, ginormous grocery list was to jot everything down for these beef tostadas. I tore the recipe out of the magazine and took it with me just.in.case. I wasn't about to let anything go wrong. I was serious about making these babies.

I love Mexican food. I constantly crave it, dream about it. There are thousands of Mexican restaurants in Florida and my favorite one was right by my old school. I used to order the best cheese enchiladas from that place. Sigh. Then we moved.

I still haven't found the perfect Mexican restaurant here, but I will, one day...

We don't have Mexican food very often in our house, as so many Mexican dishes are smothered with cheese and sour cream (not that that's a bad thing...). But come Friday night, after struggling with what I had left in the house to make dinner every night, I wanted something good. Something authentic. Something new.

Hence these beef tostadas. How I loved you. And I think you will too.

These would be great to use with soft taco shells as well. That's what the hubbs did. I enjoyed them full crunch style, frying up the soft taco shells to make them crispy. They are great either way.

Source: Foodnetwork Magazine

2 tablespoons vegetable oil
1/2 small red onion, chopped
2 cloves garlic, minced
3/4 pound ground beef
Kosher salt
2 tablespoons tomato paste
1 tablespoon chili powder (If you like things spicy, you should add more seasonings)
1 15-ounce can refried beans
1/3 cup sour cream
8 corn tostadas (flat, hard taco shells)
1 1/2 cups shredded monterey jack cheese
Shredded lettuce, hot sauce and/or cilantro, for topping

Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.

Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.

Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.

What's your favorite Mexican dish?