It’s a New Year and like many people I have undertaken a resolution to lose weight and become more fit. Although very cliche, I think the main reason that dieting is one of the most popular resolutions is due to all the decadent foods and desserts that we ate over the holiday season. The guilt of over-eating turkey, ham, mac & cheese, collards, cornbread, cakes, cookies and pies starts to set in and by Jan 1st we are ready to shed those pounds.
For the past two weeks I have been sticking to my fitness goals. I use the MyFitnessPal app to help me track my calories. I’ve had success with the app in the past so it is now my go-to when I want to drop some pounds.
Last night I decided to give myself a cheat meal since I had a craving for Mexican food. Most certainly this recipe can pack on the calories if you aren’t mindful of your servings, but I must admit I enjoyed every bite. This beef tostada recipe is quick, easy and an all around fun meal to make and eat. It will have your taste buds singing and leave your belly stuffed.
I picked up most of the ingredients from my local Save-A-Lot, but the produce I purchased at Publix. I’d say this meal costs around $20.
The fun part of this recipe is turning your tortilla into a tostada! Make sure your vegetable oil is hot. When you place the tortilla in the oil, the top part of the tortilla will begin to bubble, this is when you carefully flip it over. You don’t want to leave the tortilla in too long or you will burn it. Deep fry one at a time and then drain on paper towels.
Look how purdy they turned out! Load up your tostada will all of your toppings and dig in.
- 1 ½ lb lean ground beef
- 1 small onion, chopped
- 1 envelope of taco seasoning mix
- Vegetable oil
- 6 flour tortillas (6-8 inches)
- 1 can kidney beans, drained and rinsed
- 1 large tomato, chopped
- 1 bag of pre-shredded iceberg lettuce (8 oz)
- 2 cups shredded sharp Cheddar cheese (8 oz)
- Sour cream (optional)
- Salsa (optional)
- Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain and set aside.
- Pour oil to depth of ¼ inch into a heavy skillet.
- Fry tortillas, 1 at a time, in hot oil over high heat 20 seconds on each side or until crisp and golden brown.
- Drain on paper towels.
- Layer beef mixture, beans, tomato, lettuce and cheese on warm tortillas.
- Top with sour cream and salsa if desired.