thepioneerwoman5.0
Leftover Brisket Tostadas
There are few things more exciting, culinarily speaking, than slaving away over a dish for hours, then finding a way to use the leftovers to make anot
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
Heat ½ inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon. After about twenty seconds, flip it over to the other side and hold down the center again. When golden, remove from skillet and drain on paper towels. Use 3 tortillas per tostada.
(about 16 Oz.) Refried Beans1 can(about 8 Oz.) Hot Tomato Sauce Or Chili Sauce (optional)1 canVegetable Oil
2
In a small bowl, mix the refried beans with just a bit of hot tomato sauce or other hot sauce to give a bit of a kick.
3
Peel and dice an avocado, finely chop some lettuce and get ready to assemble. Grab a crispy tortilla and set it on a cookie sheet. Now layer beans, cheese, corn tortilla, beans, cheese, corn tortilla, beans and cheese.
(about 16 Oz.) Refried Beans1 can(about 8 Oz.) Hot Tomato Sauce Or Chili Sauce (optional)1 canLettuceShredded Cheese
4
Place this in a 325-degree oven until the cheese melts. Pull it out and layer the top with a helping of lettuce, shredded brisket, pico de gallo, avocado and sour cream.
(about 16 Oz.) Refried Beans1 can(about 8 Oz.) Hot Tomato Sauce Or Chili Sauce (optional)1 canShredded CheeseLettucePico De GalloSour Cream
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