Bean and Beef Tostadas with Tomatillo Salsa
By Karly of A Simple Pantry (asimplepantry.com)
I love this dinner because it whips up so quickly but packs so much flavor in every bite!
Simple ingredients come together in this winning dish, but we’re also following in the footsteps of the grilled chicken flatbread and spaghetti pie by grabbing my favorite cooking oil Thrive™ Culinary Cardio Oil! It makes this dinner healthier because it contains 90% monounsaturated fat, which is 25% more good fat than olive oil.
Are we ready to get cooking yet?
Are we ready to get cooking yet?
Ingredients:
For the Beef:
-
2 teaspoons Thrive™ Culinary Cardio Oil (buy here: LINK opens in new tab)
- 1 cup sweet yellow onion diced
- 1 ½ lbs lean ground beef
- 3 cloves garlic minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
For the Beans:
-
2 tablespoons Thrive™ Culinary Algae Oil (buy here: LINK opens in new tab)
- 1 (15 oz) can pinto beans drained
- kosher salt to taste
- freshly cracked pepper to taste
For the Salsa and Crema:
- 2 cups tomatillos diced
- 1 cup roma tomato seeded and diced
- ½ cup sweet yellow onion diced
- ½ cup cilantro roughly chopped
- juice of ½ lime
- kosher salt to taste
- freshly cracked pepper to taste
- 1 cup sour cream
- 1 teaspoon chipotle chili powder
- 12 tostada shells
Instructions:
- Heat a large skillet over medium-high heat and add the Thrive™ Culinary Cardio Oil.
- Once hot and shimmering, add the yellow onion and cook until softened, around 3 minutes.
- Add the ground beef and continue cooking, breaking up the meat as it cooks, until nearly completely browned, around 3 more minutes.
- Stir in the garlic and seasoning and continue cooking until mixture thickens, around 2 more minutes.
- Spoon meat into a heat-safe bowl, cover, and set aside.
- Wipe down skillet with a paper towel and return to the stove over medium-high heat.
- Add the remaining 2 tablespoons of Thrive™ Culinary Cardio Oil, then the pinto beans.
- Smash the pinto beans to desired consistency and allow to cook until hot and bubbly, around 3 minutes. Season with salt and pepper and remove from heat.
- In a large bowl, combine the tomatillos, roma tomato, sweet yellow onion, cilantro, and lime juice. Season with salt and pepper.
- In a small bowl combine the sour cream and chipotle chili powder and stir until thoroughly combined.
- To serve, divide beans between 12 tostada shells, then pile on beef and top with the salsa and crema. Enjoy immediately!
Notes:
- Feel free to use canned refried beans if you don't want to mash beans yourself. The texture will be thicker and stickier in comparison.
- As long as pure corn tostadas are used, this recipe is gluten-free. Always check the label.
- For a thinner crema, add water 1 teaspoon at a time until it reaches desired consistency.
