We’ve had some pretty fabulous weather lately and we’ve been spending the last couple of days outside…all day long…right up until dinner time (naps? what naps?). We are enjoying the warms days we have because you never know when the Utah weather will turn on you! When I finally drag the kiddos inside- one of them (Owen) kicking and screaming because he never wants to come inside again– I realize the day is gone, the kids really need naps, and I’m scrambling for something quick for dinner! It’s a fun combination…whining toddler, fussy baby, scrambling mother…
The dinner fix? Enter tostadas. They’ve gotta be one of the easiest dinners to throw together. We are talking thirty minutes max.
I was asked by Old El Paso to create a couple of new recipes using their Traditional Refried Beans (remember these Bean & Cheese Burrito Bites), and their beans were just what I needed for my “need dinner quick” dilemma this week.
Just add a little chipotle in adobo sauce and chopped chipotle peppers to a can of Old El Paso Traditional Refried Beans to give these tostadas a spicy, smoky flavor. Spread a spoonful of the beans on to some Old El Paso Tostada Shells (they have whole grain!), sprinkle with a little cheese, stack two together and bake!
Top these double deckers off with Taco seasoned ground turkey and the works (lettuce, tomato, sour cream) and you’ve got yourself one hearty and filling tostada, in no time at all.
Add these babies to your menu (Taco Tuesday perhaps?) and keep dinner easy!
- 1.5 lbs lean ground turkey
- 2 (16 oz) cans Old El Paso Traditional Refried Beans
- 1 (1 oz) packet Old El Paso Taco Seasoning
- 4 tablespoons chipotle in adobo sauce
- 1 chipotle pepper, chopped (use seeds for extra spicy)
- 1/2 lime, juiced
- 1 package Old El Paso Tostada Shells (12 shells)
- 2 cups shredded Mexican cheese
- 2 cups shredded lettuce
- 1 cup diced tomato
- Sour Cream
- Preheat oven to 325.
- In a large bowl combine refried beans, chipotle in adobo sauce, chipotle pepper, and lime juice together. Stir until well combined.
- Spread a spoonful of beans over each tostada shell. Sprinkle each tostada with a tablespoon of cheese. Stack two tostadas together (beans facing up). Place on a baking sheet and set aside.
- In a large skillet cook ground turkey over medium heat stirring occasionally until browned and cooked through. Drain. Add taco seasoning and remove from heat.
- Bake tostadas for about 5 minutes until cheese is melted and tostada shells are slightly starting to brown. Remove from oven and top each with the taco seasoned turkey, 1/4 cup lettuce, chopped tomatoes and sour cream. Season with salt and pepper if needed.
- Remove tostadas from baking sheet with a large spatula to keep shells from cracking.
- Add more or less chipotle sauce or peppers to desired spicy-ness.
mmmmmmmm double decker anything is good, but especially these. nom nom nom
Can this be dinner every night??? Creamy beans and cheese, crunchy tostada–yummmm!