- 1 lb. ground beef, venison, or turkey
- 1 teaspoon each salt, ground cumin, Mexican oregano, ancho chile powder, and New Mexican chile powder
- 1 cup (one-half of a 16-oz. can) refried beans
- 1/4 cup water
- 1 box tostada shells (I buy the El Paso 12-pack, but any 10- or 12-pack will do)
- Topping options:
- Shredded cheese
- Shredded lettuce
- Diced tomato
- Diced onion
- Jarred pickled jalapenos (usually called “nacho slices”)
- Sour cream
- Salsa or hot sauce
Heat a medium skillet over medium heat (if using venison or turkey, I recommend adding a tablespoon of oil as well). Add the ground meat and cook, breaking into chunks with a wooden spoon, until no longer pink, about 5 minutes. Add the spices, refried beans, and water; stir to combine. Simmer until the water is just evaporated, 1-2 minutes. Remove from heat.
Spread mixture over tostada shells and serve with desired toppings.
I could eat these every week. The only reason I don’t is because the toppings can be a bit of a hassle to put together, especially for work leftovers. Still, I can’t go long without putting them on my menu.
Pro tip: if you want sour cream on your tostadas, smear the sour cream on the shell FIRST, then put the meat on and top with everything else. It’s virtually impossible to “spread” sour cream on after the fact, so this is a good alternative.