Shredded Beef and Caramelized Onion Tostadas
Corn tortillas
Shredded beef (see recipe below)
1 tsp olive oil
1/2 sweet yellow onion
Salt & pepper to taste
1 14 oz can of chili beans (with sauce) or black beans (drained & rinsed)


Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Place corn tortillas on the baking sheet and spray the tops of each tortilla with spray. Bake in oven for 5-7 minutes or until golden brown (flipping if needed). Meanwhile, heat olive oil in a skillet over medium heat; add onions, salt & pepper to taste and cook until caramelized. Heat beans in a pan over low heat until warm.

Toppings:

Lettuce, chopped finely
Green onions, chopped
Tomatoes, diced
Cheddar cheese (or low fat Mexican blend), shredded
Low fat sour cream
Cilantro, chopped finely
Salsa

Layer each corn tortilla with beef, onions, beans, cheese, lettuce, tomatoes, onions, cilantro, salsa & sour cream. Enjoy!

Shredded Beef:


1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
2-3 cloves of chopped garlic
1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot.
Newer Post Older Post Home

Dressing:

1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:

1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.
Newer Post Older Post Home

* Back to: For the Love of Cooking Recipe Blog

Yummy salad!!

*
Romaine lettuce
* Handful of grape tomatoes
* 2 green onions, sliced
* 2 small baby bell peppers - red, yellow or orange, diced
* 1/2 cup black beans
* 1/2 cup sweet frozen corn, thawed
* 1 tbsp raw or toasted pumpkin seeds
* 1 avocado, diced
* 2 tbsp cotija cheese
* 1 handful of tortilla strips for salads
* Cilantro Lime Vinaigrette (recipe below) to taste


In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

* 1/2 cup of chopped cilantro
* 1/4 cup canola oil
* 1-2 tbsp fresh lime juice
* 1 tbsp apple cider vinegar OR red wine vinegar
* Salt and pepper to taste
* 1 clove garlic, minced
* 1/2 tsp oregano


I seasoned some chicken breast w/ Oregano and served it on top of it, I also added celery and cucumbers to it.. So good!!