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Acapulco Tostadas
Mexican Beef (see recipe below) 2 green onions, sliced
1 cup refried beans 8 at tostadas (5
1
⁄
4
-inch diameter)
2 cups shredded lettuce Salsa
1 medium tomato, chopped Shredded cheddar cheese
1 avocado, peeled, pitted, chopped Sour cream
1
⁄
4
cup sliced black olives
Make Mexican Beef; remove from skillet and keep warm.
Reduce heat to 225°. Add refried beans to skillet, stirring pan juice into beans. Cook, until heated through, about 2 minutes.
Remove and reserve.
Combine lettuce, tomato, avocado, olives, and onions in medium bowl. Spread 2 tablespoons refried beans on each tostada.
Spoon Mexican Beef evenly over beans, dividing equally between tostadas. Divide lettuce mixture equally between tostadas.
Top each tostada with salsa, cheese, and sour cream, as desired.
Shopping Tip: Tostadas can be found in the ethnic section of the supermarket or in a Hispanic market.
8 servings
Mexican Beef
1 pound lean ground beef 2 teaspoons chili powder
1
⁄
2
cup chopped onion
1
⁄
4
teaspoon salt
1 clove garlic, minced
1
⁄
4
teaspoon cumin
1 10-ounce can mild
enchilada sauce
Heat skillet at 350°. Add ground beef, onion, and garlic; cook until beef is brown, about 5 minutes, stirring occasionally.
Pour off excess drippings. Stir in chili powder, salt, and cumin; cook until thickened, about 5 minutes.
About 2 cups
Meatballs with Chili Sauce
Beef and Sausage Meatballs 1 tablespoon sugar
(see recipe below) 2 teaspoons Worcestershire sauce
1
⁄
2
cup chopped onion
1
⁄
2
teaspoon ground cumin
1
⁄
2
cup chopped green pepper
1
⁄
2
teaspoon salt
2 14
1
⁄
2
-ounce cans diced tomatoes
1
⁄
4
teaspoon ground oregano
1
⁄
4
cup chili sauce
Make Beef and Sausage Meatballs. Remove meatballs; pour off excess drippings, reserving 2 tablespoons in skillet. Add
onion and pepper; cook at 225° until tender, 3 to 4 minutes. Add remaining ingredients; cook at 350° until boiling. Add
meatballs; reduce heat to simmer, between Warm and 200°; cook until sauce is thickened, 10 to 15 minutes, stirring
occasionally. Reduce heat to Warm; serve meatballs from skillet with toothpicks or cocktail forks.
Beef and Sausage Meatballs
1
⁄
2
pound lean ground beef
1
⁄
2
teaspoon chili powder
1
⁄
2
pound pork sausage 1 small clove garlic, minced
1
⁄
4
cup minced onion
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon beef avor instant
1
⁄
8
teaspoon pepper
bouillon
Mix all ingredients until blended in medium bowl. Roll meat mixture into 24 meatballs. Arrange meatballs in skillet; cook
at 325° until meatballs are browned on all sides, 5 to 8 minutes.
24 meatballs
8