I’ve found that the fewer dishes we use in food prep the better, so I’m all over “skillet” meals right now (which aren’t always made in a skillet, but should always be made in one pan).
I found this recipe in my Anyone Can Cook* cookbook. (Yes, I have a cookbook named Anyone Can Cook; yes, I always think of Ratatouille when I see it; yes, I’ve proven them wrong a few times.) It’s a pretty rad little book, as it explains everything. And it has pretty pictures. The skillet tostadas in their picture looked way yummier than mine, but I love this recipe because it can be done as simply as I prefer and it’s easy to modify it to our personal health standards.
Easy Skillet Tostadas
- 8 oz sustainable, pastured ground beef, pork, chicken or turkey
- 1/2 cup chopped onions (1 medium)
- 1 15-oz can light red kidney beans, black beans or pinto beans (whole or refried)
- 1/3 cup salsa
- 1 cup shredded cheese
- 8-16 tostada shells
- Seasonal toppings: Shredded or baby greens, diced tomato, sour cream, avocado, black olives, etc
- In a 10 inch skillet cook the ground meat and onion until meat is brown and onion is tender. Drain fat and stir in the beans, salsa, and cheese and heat until the cheese is melted and the beans are hot.
- Slather the shells with sour cream, divide the mixture between them and add your favorite toppings.
Depending on availability of sustainable meats, we might make ours vegetarian. We add whatever sounds good and they are super yummy. The biggest problem is finding healthy tostada shells. You can always make your own by frying organic corn shells. Or you can cheat, which we’ve had to do.
The number of shells depends on how much of the beans/meat mixture you use and how high you pile on the veggies. We usually end up making plenty with this recipe.
Have any other one-skillet recipes for me?