I have this obsession with quick meals like this one. It comes together using taco meat, cooked, seasoned and frozen, thawed (24 hours) and re- heated in five minutes. I batch cook several pounds and freeze in quart size bags.
Instead of watching my kids turn their heads sideways and trying to stuff the meat back inside, I smiled as they ate the taco tostada like a mini-pizza. It was a big hit trying something new with the taco meat and I particularly enjoyed the ease of the preparation.
Here’s how we layered our tostada:
- 5-minute hot, seasoned taco meat (beef or turkey)
- shredded cheese
- homemade pico de gallo
- shredded lettuce (would be good also)
- try refried beans or black beans
- try sour cream or guacamole
We served ours with a side of pintos and cheese (from the freezer too) and carrot sticks.
How would you pile your tostada?
