Friday, January 8, 2010

Beef Picadillo Tostadas

This is a new recipe I have added to my rotation. The adults loved it and 1 out of 4 kids liked it. The 3 that didn't like it ate the tostada shell and their fruit and picked at everything else. I think I'll keep it in the rotation for a little bit longer and change things up with the change of seasons. I got the recipe from one of the 29 Minutes to Dinner cookbooks Pampered Chef sells. It took me a little longer to make it but that was because it was the first time. I'm confident my next time I'll be right around 29 minutes to make it. I omitted the olives because Dad doesn't like them.

1 lb 90% lean ground beef
2 C. thinly sliced romaine lettuce
1 medium onion
1 ½ C. grape tomatoes
4 garlic cloves, pressed
½ C. snipped fresh cilantro
1 jar (16 oz) salsa
8 tostadas
1 Can (2.25 oz) sliced pitted ripe olives, drained
2 oz queso fresco cheese, crumbled
½ C. golden raisins

Add beef to 10-in skillet; cook over medium high heat 5-6 minutes or until beef is no longer pink, breaking into crumbles. Chop onion. Add onion and pressed garlic to skillet; cook 3-4 minutes or until onion is crisp-tender. Ad salsa, olives and raisins; cook 2-3 minutes or until heated through.
Meanwhile, thinly slice lettuce and cut tomatoes in half. Snip cilantro. Top tostada shells with lettuce, beef mixture, tomatoes, cheese and cilantro.


  1. Julie, I tried this recipe last night for dinner and it was pretty good! I enjoyed having the leftovers for lunch today. I didn't put the raisins in and I added some avocado on top and fresh salsa I made from Michell's blog. Pretty tasty. I think it will be one we make again and again. Thanks for sharing!!

  2. yes, avocado would be quite yummy. The raisins were interesting but they were tasty as well. Glad you like it.


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