Baked Beef Tostadas with Mexican Rice

I think I'm going to start adding a few of my recipes to my blog. It's fun for me and it might give you some ideas if you're ever in a dinner pinch. Plus, for my happiness project, I decided that I want to focus on promoting hospitality via cooking/hosting for others. So, here are all of those ideas wrapped in one. Today, I'm featuring traditional ground beef tostadas with mexican rice.

I'm from Kansas. I grew up eating beef. My family often raised cattle on our farm and had them butchered locally. However, when I moved to Kentucky, I soon figured out that beef tastes a whole lot less appetizing around here. I actually prefer chicken anyway (unless we're talking about brisket or flat iron steak and then you're speaking my love language). However, I don't mind using ground beef for some things and when it's terribly bland, it's a fun challenge to spice it up. Enjoy the recipe below.

Serves: Approx. 4 (rice will definitely feed at least four)

Ingredients for Tostadas:
- 1/2 pound lean ground beef
- taco seasoning (check out my taco seasoning from this blog here)
- 4 corn tortillas
- EVOO (for coating tortillas)
- 15 oz of pinto beans (drained if you're using them from a can)
- Feta Cheese
- Cilantro (for garnish)

Ingredients for Mexican Rice:
- 1 cup of jasmine rice
- 1 1/2 Tbsp EVOO
- 2 cups broth (chicken, beef or veggie will work just fine)
- 1 can (8 oz.) tomato sauce
- 1 clove of garlic (minced)
- 1/2 tsp cumin
- Leaves from 3-4 sprigs of cilantro
- Dash of ground red pepper (if you want some extra spice)

For the Tostadas:
Preheat oven to 410 F

Cook ground beef; rinse; drain. Return to the skillet. Add in pinto beans and taco seasoning along with a 1/4 cup of water or so. This will help create a nice sauce for the ground beef and bean mixture. Let mixture come to a boil, then simmer it on low for five minutes or so, stirring periodically.

Meanwhile, lay corn tortillas out on a baking sheet. Coat both sides lightly with EVOO. Make sure the surface area of the tortillas are covered or the shells will turn out chewy instead of crunchy. Bake the shells for 5 min. on each side. When finished, top each shell with the ground beef/bean mixture. Then, top with feta. Bake in the oven for 3-5 additional minutes. Garnish with cilantro or any other toppings.

*I like using feta cheese in this dish because it's saltier than cheddar or mozzarella. It really brings out the flavor in the ground beef. 

For the Mexican rice:

In a skillet, on medium heat, stir jasmine rice and EVOO until the rice is puffy and golden, about 5 minutes. After that, add in the broth slowly and carefully (the rice and oil will begin to pop when you do this). Also add in tomato sauce, garlic, cumin, red pepper (optional). Stir rice so the ingredients blend together well. Wait for the rice to return to a boil, then cover the skillet and reduce to low heat. Let the rice simmer for 10 minutes or so. Stir in cilantro and let rice cook for 3-5 additional minutes or until the rice begins sticking to the bottom of the pan. Add extra salt if need be (I normally don't add much).

Delicioso!

 Molly