Shipping from our ranch to you every Monday
May 04, 2021
Cinco de Mayo is tomorrow and if you have been following along, you know how much I love Mexican food. Jared and I could eat it daily. Before you say anything, I know this isn't authentic Mexican cuisine but it is a flashback to my younger years. You know, the late night drive-thru runs in college and the high school trips to "the city."
The layers of beef, cheese, sour cream, tomatoes and then the crunch from the tostada are so good! It’s perfect a perfect easy dinner that everyone in the family can customize to their liking. Have fun with this recipe and switch up the toppings and ingredients! We added jalapenos, green peppers, and black beans.
1/2 onion minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1 teaspoon D&D Beef Pepper Blend Seasoning
Jar of Nacho Cheese
6 burrito size flour tortillas
6 tostada shells (or tortilla chips!)
Shredded Mexican cheese
In a large skillet, heat a little olive oil. Add the chopped onion and the hamburger to the pan. Cook and break apart until cooked through. Add taco seasonings and cook another 3-4 minutes. Turn to low heat.
Cheese sauce: In a microwave safe bowl, melt nacho cheese sauce.
Crunch Wrap assembly: Lay a tortilla out. Spread a layer of cheese sauce over the middle of the tortilla. Sprinkle a layer of beef over the cheese. Place a tostada or tortilla chips over the middle of the beef.
Spread a layer of sour cream over the tostada (or tortilla chips), diced tomatoes over the sour cream then sprinkle shredded cheese over top.
Fold the edges of the tortilla in, around until all edges are folded inward.
In a skillet, prepared with nonstick spray or oil, place the packed and folded tortilla seam side down in the pan. Cook for a few minutes on each side until the outside is golden brown and crunchy.
Top with sour cream, cheese, avocado, tomatoes, salsa, whatever is your favorite! Enjoy!
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