Tostadas

Last night I made home-made tostadas for dinner!!

First I prepared the tostada shells.  I began by spraying flour tortillas with cooking spray.

I baked the tortillas at 350 degrees for 10 minutes, then I flipped them over and continued cooking them for 10 more minutes.  When they had finished cooking they were browned and hard.



Next, I prepared the ground beef to go on top of the tostadas.  I cooked some lean ground beef, then added some onion and garlic. 

I cooked the meat and vegetables until the onions were soft and translucent.  I then added the taco seasoning mix and water and cooked them on low until most of the water had been absorbed.

Next I prepared the refried beans.  This was the easiest part :)  I just had to microwave the canned refried beans until they were warmed through.



Toppings are next!!  My husband and I absolutely love avocados, so they are a must whenever we have any Mexican themed meal. 



To prepare them I simply cut them in half lengthwise, remove the pit and scoop out the insides with a large spoon.

When my husband is cooking he will turn the beautiful avocado into guacamole by adding salsa and other ingredients, but I just simply mash the avocado with a fork.



We also use various sauces when we eat anything Mexican, and our tastes vary drastically.  Here are the sauces that we tend to use.

L to R:

Picante sauce or salsa, Frank's Red Hot Sauce, French dressing & Taco sauce

*I am missing sour cream*



We also used shredded cheese and spinach on top of our tostadas.

To create your tostada you simply layer your desired ingredients on top of the shell as you would when you make a taco.  It helps to put the beans on first so the rest of your ingredients will stick.

Here is my completed plate:

So, overall I would say that the tally is:

Tostadas- A definite HIT!!!  (we both absolutely LOVED them)

We have our first kitchen injury of the blog :(

When I was taking the tostada shells out of the oven when they were finished, I burnt my finger on the top of our oven. 

I tend to be VERY accident prone when I cook, so I'm sure there will be many more kitchen injuries.

So far I have almost chopped off the tips of both of my pointer fingers (mandolin vegetable slice and a knife) and also burnt both of my thumbs on the oven.