Mexican style tostadas with beef

 A very short time ago I worked out of town with a variety of different cultures most of my co workers were mainly from Mexico and I will say that it was very educational and interesting at the same time. They seemingly come from a poor country where things such as toilet paper became a precious commodity. I quickly learned that these people knew how to really stretch a dollar and feed themselves on a low spending food budget and at the same time feed a good amount of people with only one lb of hamburger and a can of re fried beans as a main ingredient. I watched and learned for a few meals and took what I learned from them and added some things to it and made it my own. I brought this dish home with me and my family just loves it. This meal can be made on more then one occasion depending on many you are feeding after all the initial supplies are bought.  I only garnish this with an avocado quarter as this meal is incredibly filling.

 

  What you will need to buy:

 1 or 2 lb. white onions diced ( you will only be using 1/2-3/4 cup)

 2 medium cloves garlic finely chopped

 1 or 2 lb.  fresh red diced tomatoes ( you will only be using 1-1 1/2 cups)

 1 head iceburg lettuce

 2 medium size soft avocados halved and pit removed

1/4 cup fresh or pickled jalapino peppers finely diced

 1 lb. shredded fiesta style finely shredded cheese

 8 oz. sour cream

 16 oz jar of prepared Salsa Verde

 1 package 16 count 6 inch flour or corn tortillas

 1 15.5 oz can re fried beans

 1 lb. of ground beef

 1-2 tsp fresh lemon juice

 1/2 tsp dried cilantro or 1/4 cup fresh chopped cilantro

 1 package dry taco seasoning

 1/8 tsp black pepper

 1/8 tsp garlic powder

 dash salt to taste

 dash chili powder to taste

 dash onion powder to taste

 butter flavored cooking spray

  The cooking process:

1.)  First add one clove of the diced garlic, 1/2 tsp of diced jalapinos and 1/4 cup on the diced onions in a large skillet with hamburger meat and brown until hamburger is fully cooked and drain off access fat.

2.)  Next add taco seasoning powder only and less then 1/4 cup of water and simmer for 5 minutes adding garlic powder, onion powder, salt, pepper, chili powder and a dash of cilantro.

3.) While hamburger with taco sauce is simmering open the can of re fried beans and place in a microwave safe container and heat for 3 minutes stirring well when done

4.) After hamburger had simmered for at least 5 minutes (more if you like) remove from pan and place in a heat resistant bowl and place aside. Drain any excess fat or juices left by the meat from skillet.

5.) Take one tortilla and with a spoon spread about 2 tbsp of the re fried beans on evenly. After spreading the beans hold on the edge and spray the underside with a small amount of butter flavored cooking spray then place in the skillet buttered side down. Take a second tortilla and simply spray a small amount of spray on it and place it in the skillet next to the tortilla with the beans. Add about 2 tbsp of the meat mixture to the one with the beans and top with a small amount of shredded cheese. Check for desired crispness using a spatula. Once the crispness is achieved use a spatula to place the tortilla with the beans and beef on a plate and then top with the second tortilla and prepare to add toppings.

 Topping mixture:

  I recommend for the topping mixture making these items ahead of time so that after the tortilla is cooked all you have to do is spoon and top them while it is still fresh and can be served immediately after topping.

  Pico Di Gallo:

  1-1 1/2 cups fresh diced tomatoes more or less to suit your needs

  1 clove of finely diced garlic

  3/4 cups of diced onion more or less to suit your needs

  1/4 cup diced jalapeno

  1/2 tsp dried cilantro

  1-2 tsp fresh lemon juice more or less to suit your taste

  dash garlic powder

  dash black pepper

  dash onion powder

  dash salt

  Place all ingredients in a separate bowl and mix together adding more or less spice and lemon juice to suit your taste

  Guacamole mixture:

 1 medium avocado skin and pit removed mashed up in a bowl

  2 Tbsp of Pico Di Gallo mix

  2 tbsp sour cream

  2 tsp Salsa Verde

  dash garlic powder

  dash onion powder

  mix well and serve chilled

  The finishing touch:

 After you have plated the cooked tortillas top with a nice size green piece of iceberg lettuce, then place 1 tsp of sour cream, 2-3 tsp of Pico Di Gallo, 1 tsp of guacamole mix and 1 tsp of Salsa Verde and a small amount of shredded cheese garnished with a quarter of a skinned avocado.