Skillet Tostadas

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.

Skillet Tostadas

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
  1. 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.
  2. 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?

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21 Comments. Leave new

This sounds yum! I’ve bookmarked it so I can make it on my next menu. Thank you. :)

rachel whetzel
May 26, 2010 1:18 pm

Mmmmmm that sounds DELISH. My favorite dinner to make is salad. Dr Oz says that picking one meal a day, and making the same thing helps you lose weight. So I long ago decided to make that meal dinner, and to always make a salad. SO I make a base salad, and then cook up a meat to top the salad with. HOWEVER. I change the way I make the meat… for example, I brown elk burger with taco seasonings, and we have taco salad. Or I dice up ham and chicken and we have chef salad. By dicing and using the meat as a topping, we eat MUCH less meat than at a meal where the meat isn’t mixed in, and once you’ve put cottage cheese, or beans, or other topping on too, a salad is all you need to get full. Even if you’re feeding a bunch of meat and potatoes men.

Jasie VanGesen
May 26, 2010 1:30 pm

That looks tasty! We’ve started doing this with quesadillas, where you layer all the ingredients between two soft tortillas and then cook each side in the skillet until it gets a teeny bit crispy, so tasty! It’s been our go-to meal since we cut our meat consumption down to once a week.

Tweets that mention Skillet Tostadas – TheOrganicSister -- Topsy.com
May 26, 2010 1:36 pm

[…] This post was mentioned on Twitter by Tara Wagner and rachel whetzel, wildish woman. wildish woman said: Yum, these look good! RT @OrganicSister: Blogged…. Skillet Tostadas http://bit.ly/bz84tI #recipe […]

My Year in Haiku
May 26, 2010 1:46 pm

These look yummy.

I’ve recently stopped buying canned food due to the BPA in almost every canned food. It is in the lining of the cans. If you are concerned about eating healthy, I’d suggest giving up the canned food. Just google “BPA in canned food”. I was disturbed and shocked to learn that BPA is in so many cans and even in the organic brands. And not many food manufacturers are trying to get get BPA free cans, even with the known health risks.

I’m big on soups. Our fave is so easy:
Tomato Soup
1 medium onion diced
1 Tbs olive oil
32 oz chicken broth
24 oz crushed or strained tomato (Pomi makes these in a shelf stable container; not can)
salt and pepper
a little dried oregano, basil, parsley

Saute onion in olive oil. Add broth and tomato and herbs. Simmer 20 mins. and yum it up!

Jodi Anderson
May 26, 2010 2:02 pm

I was going to mention the Veganomicon’s Pasta e fagioli, but I guess that is technically two pans due to cooking the pasta separately.

Oooh, or sauteed greens with white beans and garlic. (I used kale and added extra vegetable broth.) http://www.wholefoodsmarket.com/recipes/1263

Anyhow, the real reason that I commented is to thank you for the cookbook recommendation. My daughter is 17 and feels a little intimidated by the kitchen. I’ve been looking for something that she might feel inspired by and she’s, um, a little sick of my vegan cookbooks. :D

Haha, we really need to try that. :D We use way too many dishes. :{

Organicmama
May 26, 2010 2:22 pm

I had to laugh when you said, “Yes, I have proven them (anyone can cook authors) wrong a few times.” Makes me feel SO much better!!! :)

I bet you could use pita bread shells for this too, a little different taste but worth a go if you are in a pinch.

One of my favorite one dish meals is to saute garlic, onions and spiniach in olive oil or seasame oil. you can grate parm cheese and add almond slivers to the mix for crunch. server over steamed rice (add meat if ya wanna) and you are good to go. I usually add siracha sauce for the heat.

I also love to do Orangette’s spicy cabbage, http://orangette.blogspot.com/2009/01/best-we-can-hope-for.html
I usually add in carrots sliced thin, ginger slices or grated and seasame seeds. This is good with steamed rice or rice noodles.
(I have turned non-cabbage eaters into cabbage lovers with this one!)
yum.

graceonline
May 26, 2010 3:03 pm

Yummy. We do something like this frequently, using whatever hummus or refried bean mixture is on hand, usually left over. Add chopped fresh vegies, grate a little cheese, maybe some pico de gallo and yogurt on top. Always different, always easy.

I’ve been buying Buenatural organic sprouted corn tortillas and Food for Life sprouted grain tortillas lately. Wholesome and delicious! But due to their being wrapped in plastic, I’m researching recipes for making my own flatbreads , tortillas and wraps. Would love to know of anyone doing the same and whether they have a good recipe to share.

I love one-skillet recipes! They tend to be easier, and less clean up is always a plus. This one sounds good, although I would end up using two pans because I would fry my own shells (in coconut oil) and do that part last so they are hot and fresh.

We just had tacos last night and today I threw the leftover ingredients into a pot with chicken broth, brown rice, canned tomatoes, and seasonings. Soups are great one-pot meals, and good for using up leftovers.

We lived off bean and cheese topped tostados for years (10 or more) and only in the past year have we pretty much eliminated them from our diet. It is also an easy meal for kids to make with the help of a (gasp!) microwave.

That Crazy Family
May 26, 2010 5:58 pm

Yummy! I cant wait to try this recipe, thanks so much for sharing it with us all!

Do you have an email address?

This comment has nothing to do with this post. I saw your family in my Geez magazine!! It was so exciting to turn the page and see your pics and recognize you :) I love when my online and offline worlds meet up.

Anyway, just wanted you to know a reader read you somewhere else haha

I love “Short Cut Vegan” by Lorna Sass. Lots of one pot meals and all really good. (And I’m a meat eater–it’s really good). Chickpea Curry in a Hurry: 1can spiced diced tomatoes, 10oz frozen spinach, 1 can chickpeas (drained), 1/2c water, 1T minced garlic, 2t curry, 1/3c dry coconut, 1/2t salt. Dump in all in a pan and cook it until it’s done, maybe 10 minutes. We eat it on rice.

Oooooh, these look so good! :) Can’t wait to try making some! YUM!

My favourite one pan dish (I’m guessing skillet=frying pan in the UK) is omelette (any leftover veg and meat chucked in, then some grated cheese on top).

Or if you have any leftover rice (else it’s not a one pan meal!) fried rice – again any leftovers chopped up really small, peas, broccoli, sweetcorn, ham, bacon, prawns, egg, add rice at the end to heat through, add loads of soy sauce and yum!

It’s worth making extra any time you cook rice to have in the fridge for super quick meals like this.

The tomato soup in the comments sounds yum as well :)

Don’t take this the wrong way…but I just found your blog and I am pretty sure I am in love….

I use one cast iron pan for most of our meals. I hate using lots of pots and pans. When I make spaghetti I might put the sauce in my crockpot. Otherwise I boil up the pasta then dump in a drainer. Empty that pot and heat up sauce in it.

Anyway about the cast iron. I dump a can or two of chili in there. It’s veggie chili from Trader Joes or Costco. Then I mix up cornbread and put that on top. You can add cheese, green chilis, or olives to the mix. You might need to add extra liquid. You want more like cake batter. If it’s too thick it gets all yucky looking. Bake it according to the directions for the cornbread. It’s done when a wooden toothpick or chopstick comes out clean. Are those directions good enough? I serve it with salad.

These sound YUM! I love a simple recipe that inspires me to want a meal:) and our greens are going nuts in our garden right now, so they’re definitely going to get piled on there!

A few easy/one-pot meals that we love:
-Whole wheat pasta with pesto and veggies(peas, asparagus, tomatoes, onion, whatever we have and need to use!) – sometimes we add some chicken if we have leftovers. It’s also great later cold!

-Cous cous with feta, tomatoes, olive oil, red wine vinegar, olives and some cucumber!

-Israeli cous cous(the pearls are bigger) with spinach, dried cranberries, a bit of almonds(or pine nuts – we just never have them), green onions, lemon juice, olive oil, maybe a bit of onion or shallots. Oh – and goat cheese! We don’t always have it, but when we do – YUM! Especially if you could find some amazing local cheese in your travels:)

-I haven’t tried it yet, but I want to try Pioneer Woman’s Migas recipe! (cooked with premade tortillas would make it one-pot-worthy:)
http://thepioneerwoman.com/cooking/2008/09/ree-drummond-migas/

-Chili is always a hit around here.

Thanks for the inspiration to think about this! I’m excited about all of the other replies, too, some great recipes to try!

I recommend the “Chicken Millet Skillet” off of the Whole Foods website :-) Yummy! Whole ancient grain, organic chicken, spinach & mushrooms! Very nutritious and so good!