I made a new recipe tonight and I thought I would share.
Yeah…it don’t look the best but it is pretty darn tasty!
The beef was on sale and the other ingredients were either on sale as well, cheap to start with, or I already had on hand. So the meal is budget friendly and I can make a second meal out of the leftovers.
I cooked the beef last night in the crock pot so it was ready to go this evening. I would have just let it cook today but we had to work late and it would have cooked to long. My roast was around a pound and a half, but you can use a bigger one if you need. Since my roast was smaller I only used half a pack or seasoning, just adjust for the size of your roast.
Shredded Beef Tostadas
1 beef chuck roast
1 can or Rotel (tomatoes and green chilies)
1 cup reduced sodium beef stock
1/2 package low sodium taco seasoning
4 tostada shells (or more if you like)
1 can of refried beans (you can make your own if you are feeling spiffy)
4 slices ultra thin sliced sharp cheddar cheese, or whatever you like/have on hand
Toppings of your choice
Rub roast with taco seasoning, place in cock pot, pour in the can of rotel and cup of stock. Cook on low for eight hours.
When the beef is done transfer to a bowl and shred it, or if it is like mine it will just fall apart when you get it out.
Preheat oven to 350.
Place Tostada shells on a baking sheet spread desired amount of refried beans on each tostada shell, top with shredded beef, and place cheese on top.
Once oven is ready bake for about 10-15 minutes until cheese melts and beans are hot.
Top with toppings of your choice. We had sour cream and salsa.
We had some of the beef left over and I’m going to make soup out of it tomorrow. Just throw it in a pot with the leftover stock, a diced onion, some frozen veggies, and a can of tomatoes. Just bring to a boil then simmer until veggies are done.
I hope you enjoy!