I originally intended this recipe to be something a bit fancier, something made with flank steak cooked on the grill and then wrapped in soft corn tortillas. My girls had different plans for a taco recipe and turned up their noses at the idea of anything short of hard taco shells and ground beef. Since I didn’t feel like eating a traditional taco, I went with the tostada shells that I had in the cupboard. This spicy stovetop recipe is really quick to cook. Bring bowls of shredded lettuce, Guacamole (p. 88), Black Bean Salsa (p. 68), and Daiya cheese to the table, and let everyone put them together themselves. They make for a fun Tex-Mex fiesta.
SERVES 4
¼ teaspoon chipotle chile powder
½ teaspoon garlic salt
¼ teaspoon onion salt
1 teaspoon dried oregano
1 teaspoons ground cumin
¼ teaspoon salt
1 pound ground sirloin
8 gluten- and soy-free corn tostadas
Diced tomato, avocado, red onion, Daiya cheese, shredded lettuce, and cilantro for serving (optional)
1. In a small bowl, stir together the chipotle chile powder, garlic salt, onion salt, dried oregano, cumin, and salt. Set aside.
2. In a large skillet, brown the beef over medium-high heat until it is cooked through, about 10 minutes, stirring frequently to break up any large chunks of meat.
3. Remove the beef from the heat and drain off the fat. Sprinkle with the spice mix and stir so that the spices are evenly incorporated. Spoon the meat into the tostada shells and serve immediately, garnished as desired.
4. The unused meat may be refrigerated in an airtight container for up to three days.
Note: I had a hard time finding soybean oil–free tostada shells in my market. To make your own, take corn tortillas and fry them in 3–4 inches of canola oil heated to 350°F for about 2 minutes or until they are crisp and golden. Remove the fried tortillas to a paper towel–lined tray to drain.
Note: When working with hot oil, be sure to use a candy thermometer to ensure an accurate cooking temperature.