Tostadas for dinner is a huge hit with everyone in this house. They are easy and everyone can pile on what they like…avocados, tomatoes, cheese, salsa, lettuce, corn, Spanish rice and beans. It’s also great when there are leftovers for the next day’s lunch!
Obviously you can put whatever meat (or meatless) on you like, but I find that buying a roasted chicken from the market is easier and cheaper than buying and roasting it myself. PLUS, I save the bones (throw them in the freezer for future use) for making a quick and easy chicken stock. I actually make the beans and rice, but don’t let that fool you… making this meal is fast- I mean, really fast!
Here is the recipe for the Quick Cowboys beans, found in this book, which by the way is one of my favorite Mexican cookbooks…
Serves 4-6
4 thick slices of bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped
Half of a 15 oz. can diced tomatoes in juice (preferably fire-roasted)
*I freeze the 2nd half of the can for future use!*
Two 15oz. cans of pinto beans
1 or 2 pickled jalapenos (from a can)
salt
1/2 cup chopped cilantro (optional)
In a large (4 quart) saucepan, cook the bacon over mediu heat, stirring regularly, until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3-4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium-low heat for about 15 minutes.
While the beans are simmering, stem the chiles, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans.
*I personally like to cook the beans “down” more so they are not soupy…add another 15 minutes and stir occasionally. This makes it easier for tacos or tostadas.
Spanish Rice- from my husband’s brain, hopefully I get this right!
You need:
1 cup rice (we like Jasmine)
1 1/2 cup chicken stock
1/2 cup tomato sauce (you’ll need a small 8oz. can)
some salsa
Vegetable oil
Start out with heating a Tablespoon of Veg. oil in a large saucepan.
Add 1 cup of rice and stir until rice is opaque.
Add the chicken stock and tomato sauce, bring to a boil.
Shake a bit of salsa in the pan and cover.
*Lower flame to a simmer.*
Cook for about 20 minutes.
Check- stir it around, if it needs more time, place lid back on and cook for another 3-4 minutes.
We especially love this meal on the weekends and when we have guests- Sorry the above photo is not the best, you need to understand that I snap a photo right before eating, as the sun is setting and my family is staring at me blankly to get on with it!
Enjoy, now go make dinner!
