Tostada Granadas

This is another recipe from the Lone Star Legacy cookbook and they were great! The meat had a great flavor and it was a perfect summer meal! The girls loved them too because they got to top them as they pleased.

1 recipe Taco Filling (recipe below)
1 can (15 oz) refried beans (I used FF)
1/4 t. garlic powder
1/2 t. cumin
1 T. bacon drippings (I left this out)
8 large flat tostada shells
1 1/2 c. lettuce, shredded
1 c. tomatoes, diced
1 1/2 c. cheddar cheese, grated
1/2 c. sour cream
other toppings...avocados, salsa, cilantro, etc.

Taco Filling:
2 lbs. ground beef (I used 1 lb.)
1 t. garlic powder
2 t. cumin
2 t. chicken bouillon
1 t. pepper
1 can (8 oz) tomato sauce
1/3 c. onion, chopped
1/3 c. green pepper, chopped
**Combine all ingredients and simmer slowly for 1 hour.

-Season refried beans with garlic powder, cumin and bacon drippings. Heat slowly.
-Heat taco shells at 250 degrees for 10 minutes (I totally missed this when I made it, but they were still good).
-Spread each with beans and taco filling, cover with lettuce, tomatoes, cheese, sour cream and toppings.


Zim said...

I didn't understand the 't' and the 'c' in the recipe! :( is 't' supposed to mean teaspoon and 'c' supposed to be can?