Meet the Sullivans: Beef Brisket Tostados

May 10, 2012

Beef Brisket Tostados

When I made the Pioneer Woman's Tangy Beef Brisket I was left with a ton of leftovers that were just too good to throw away. After successfully repurposing the leftover chicken from this Slow Cooker BBQ Chicken recipe to make this BBQ Chicken Pizza I knew that repurposing the "leftovers" is not the same as "eating leftovers", which I hate doing. This was delish--I'm always looking for a new way to eat Mexican food, 'cause I just love it so much! 
Beef Brisket Tostados

1/2 cup fresh salsa
1 tablespoon chopped fresh cilantro
1 (16-oz.) can fat-free refried beans (I used black beans)
6 corn tostada shells
1 pound chopped barbecued beef brisket (without sauce), warmed*
1/4 cup chopped red onion
4 flour tortillas
Optional Toppings: shredded lettuce, chopped tomatoes, shredded pepper Jack cheese

1. Preheat oven to 400º. Stir together salsa and cilantro. Spread beans on tostada shells. Place shells on a jelly-roll pan; top with brisket, onion, and salsa mixture.

2. Bake at 400º for 8 to 10 minutes or until thoroughly heated. Serve immediately with desired toppings.
*Chopped grilled steak or pot roast may be substituted

To make Tostado Shells:
(do this first + then fill with ingredients + heat, as in stated in step 2 above)

1. Invert an oven safe bowl on a cookie sheet and place one flour tortilla over it.
2. Place a larger oven safe bowl over the tortilla so you have the tortilla sandwiched between the bowls. This will help it make it's shape. Bake at 400º for 5 minutes, remove from oven and remove the top bowl.
3. Return cookie sheet to the oven and cook for another 5 minutes, this will brown and crisp your tortillas a bit.

To make this really easy on myself I used pico de gallo bought from the produce section at my grocery store and pre-chopped onions. Food tastes so much better to me when it was easy to put together and didn't stress me out.

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