Beef and Mushroom Tostada

30 Mins

30 minutes

Serves 4

Ingredients:

4 Corn Tortillas
8 ounces Ground Beef, defrosted and drained
1/2 pound Portobello or Cremini Mushrooms, chopped small
4 ounces Cheddar Cheese
1 Radish, sliced paper thin (we used Spanish Black Radish)
1 Avocado, pit removed, peeled and diced small
1 Tbsp. Cooking Oil
Tin Foil
Hot Sauce (optional)

Preheat the oven to 350 degrees. On a baking sheet lined with Tin Foil, arrange the Tortillas separately and top each with a half ounce of Cheddar. Bake just until Cheese is melted, about 3 minutes. Remove from oven. Meanwhile, heat the Cooking Oil in a large sauté pan over medium high heat until hot. Add the Beef and brown for 2 minutes. Add the Mushrooms and stir. Reduce heat to medium and continue to cook until Beef is no longer pink and Mushrooms have shrunk slightly and begun to caramelize, about 8 minutes. Top each Tostada with a quarter of the Meat mixture and top with another half ounce of Cheddar. Place in the oven until top Cheese is melted, about 4 minutes. Transfer to a platter and garnish with shaved Radish, Avocado. Serve with Hot Sauce if desired.

30 Mins Avocado Beef Cheese Cremini Mushrooms Ground Beef Meat Mexican Mushroom portobello mushroom Radish Recipe Tortillas Winter