Coleslaw Tostadas // Maegen's Kitchen

 Coleslaw Tostadas - Subscriber Recipe from Taylor

Ingredients- 1. Flour tortillas. (Size is up to you. They’re very filling so if you do mini tortillas 2-3 would fill up one person and a large tortilla usually you’d only need one per person) 2. Ground beef 3. Refried beans- I like the canned with green chili’s kind but fresh or any other kind would be good too 4. Shredded cheese- I do Colby jack but whatever you like 5. Shredded cabbage- red and green. (Amount will depend on amount of people. My house is two people so I do a bit less then half of each) 6. A bottle of hidden valley coleslaw dressing 7. Taco seasoning. I make my own or use packet it doesn’t matter lol sometimes I’ll even sprinkle some in the beans 8. Oil for frying Directions- 1. Clean and shred/cut up your cabbage. Add to a bowl and pour on most of the hidden valley dressing and add some s&p. (I usually just go by how it looks, I don’t want it overly drenched but definitely want it to be there)- Place in fridge to marinate. 2. Cook up your beef and drain it. Add taco seasoning and follow instructions for the one you have. Sometimes I’ll add some small chopped onion and a splash of salsa to the meat if I have some but it’s not a needed step just adds more flavor 3. Warm up your beans. You can add some taco seasoning to flavor them up just a sprinkle of it. 4. Start your oil for your tortillas and start warming them up. You want them to be bubbly and fluffed up and a little crunchy like a tostada shell. But you can poke them with your rings/fork/utensil so they’ll flatten down. Get them a light golden brown not too brown but we’re making shells out of them. When you take them out put them on a paper towel lined plate to soak up the grease. 5. To serve, layer: Tortilla Beans Beef Shredded cheese Coleslaw mix

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