Meat & Bean Tostadas

Prep 10 min

Cook 20 min

Ready in 30 min

Make your favorite restaurant tostadas at home! The Electric Twist & Chop gets the texture just right. Change up the meat and beans to make them your own!

Ingredients

1 tbsp (15 mL) oil
½ lb. (250 g) lean ground beef
1 tbsp (15 mL) Everything Taco Seasoning
½ cup (125 mL) canned pinto beans, juice reserved
6 tostada shells
4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
Optional Toppings: Lettuce, tomato, sour cream, avocado, pickled jalapeño, cilantro

Directions

Preheat the oven to 425°F (220°C).
Heat the oil a large skillet over medium heat for 2–3 minutes. Add the beef and cook until no longer pink, about 5–6 minutes, breaking into crumbles as it cooks. Mix in the seasoning, remove from the heat, and cool for 5 minutes.
Add the meat mixture and pinto beans to the bowl of the Electric Twist & Chop. Add 1 tbsp (15 mL) of the reserved pinto bean juice. PULSE until the mixture is nearly smooth. Add more pinto bean juice as needed, and continue to PULSE until the mixture holds together and is tacky.
Place 6 tostada shells on the rack of the Brilliance Nonstick Half Sheet Pan. Divide the meat mixture onto the tostada shells and spread to the edges. Sprinkle with the cheese.
Bake for 10 minutes, or until hot and the cheese is melted.
Serve with your favorite toppings.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 240, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 0 g (includes 0 g added sugar), Protein 14 g

Cook's Tips:

For a fun sauce to drizzle on top, combine ½ cup (125 mL) of Greek yogurt or sour cream, 2 tbsp (30 mL) of pickled jalapeño juice or lime juice, and 1 tsp (5 mL) of taco seasoning.

Don’t throw out those leftover beans: Stir them into a side dish of Mexican rice!

Try chicken instead of beef, or use all beans for a vegetarian version.