I love making tostadas. They are easy to make and so delicious! They are perfect for big crowds or for families where everyone seems to have different preferences. Family members can decide how they want to make their tostada and everyone is happy! Yes, everyone happy and eating at dinner is possible! What a concept! I have a son who is an extremely picky eater. It started at 14 months while he was recovering from Hand Foot and Mouth disease. My little boy, who previously would eat everything under the sun (fruits, veggies, sauces), started to drop all foods until he was only eating crunchy, dry foods like breads, crackers and cereals. After an evaluation when he was 2 years old we were told that his picky eating was due to sensory issues. Now he is 4 and a half and we have come a long way. A method called “food chaining” started us off on a path to expanding the foods he would eat, but when that was not enough my husband had to be extra persistent and stern with him. It was a constant daily battle. Some say it is best not to battle with kids about food, but when your son is to the point that he is only drinking liquids one will do whatever it takes! For so long we played by the rules given to us by pediatrician and occupational therapist, just ignore it and he will eat when he is hungry, but our boy went months without dinner and did not care. Thank God we are in a different place now.
Tostadas are one of the foods my son never had a problem eating. The trick was getting him to put something on top. For a long time the only foods he would allow to touch are peanut butter and toast. One day in hopes of teaching my son about his Mexican heritage and perhaps getting him to eat something different I prepared all of the tostada ingredients and displayed them on top of the counter. I showed him the tostada and explained to him all the things that could go on a tostada: beans, meat, lettuce, cheese, sour cream, avacado, salsa and lime. I asked him what he would like on his tostada. He replied “peanut butter”. I am serious my gringo boy said that! Ugh! Not only did I suck at getting my kid to eat, but my son’s lack of Latino culture awareness was never more obvious then in that moment. I impatiently told him that tostadas don’t have peanut butter and to please choose something from the counter to put on his tostada! He chose cheese. I asked him to choose two items at least. He chose cheese and ground beef! Yay! Since that day tostadas have become one of my family’s favorite dinner meals. I hope this simple recipe brings your family peace and happiness during dinner time as it has mine!
Ground Beef Tostadas: Makes about 10 tostadas which serves 4.
1 lb ground beef (you can substitute for ground turkey too)
1/2 tsp of each: pepper, salt, cumin and garlic powder (fresh garlic or dried minced is ok). *This combination of seasoning will bring authentic Mexican flavor to any meat.
1 can pinto beans
2 tbsp oil
2 cups of icburg lettuce thinly sliced
Bag of tostadas
3/4 cup Sour Cream
1 tbsp milk
10 oz of Queso fresco or mozzarella (they are totally different cheeses but my kids won’t eat Mexican cheese)
Store bought salsa or homade pico de gallo salsa. Recipe is below
Pico de gallo salsa:
1 cup diced tomato
1/2 cup diced onion
1/4 cup diced jalapeno (I used pickled jalapeno)
1/4 cup chopped cilantro
1 or 2 limes.
- Tostadas need a salsa on top. You can use a store brought salsa or you can make a pico de gallo salsa from scratch. It is the most basic of all Mexican salsas in my opinion. Dice all the veggies and mix. Add chopped cilantro, juice of limes and salt. Stir and let flavors mingle.
2) Next, mix cumin, salt, pepper and garlic. Place ground beef in a pan with medium heat. Add the seasoning to meat. Stir to evenly coat meat and crumble the beef. Cook until meat is no longer pink and is cooked through. If your beef is still chunky you can use a potato masher to break the pieces.
3) In a sauce pan warm oil in medium heat. When oil is hot add can of pinto beans. Once they boil mash with a potato masher.
4) Wash and thinly slice lettuce.
5) Pour 3/4 cup of sour cream into a bowl. Add 2 tablespoons of milk and a pinch of salt. Mix with a fork. Now you have silky Mexican style sour cream with the perfect texture for drizzling. My mom taught me this 🙂
6) Crumble cheese if you are using the Mexican Queso Fresco
7) Display everything on your counter and tell each family member they must choose at least two items (on the counter) that they would like on their tostada. Sprinkle each item on the tostada. Make sure to only use about 2 tablespoons of each ingredients so that your tostada does not end up being too heavy and break. This is a pet peeve of my husband. He also hates that the tostada is too wide and hurts the edges of his mouth, lol. I buy smaller tostadas now and he is happy (sigh).