Chile Colorado Tostados

I love Sunday night dinner. Everybody’s home, we are relaxed and cozy and there’s nothing better to top off the night and end the weekend then a nice warm comforting dinner that puts a smile on everyones face. Mexican food is THAT food in my family!

Chile Colorado:

1 to 2 packages of stew beef from your local meat counter

10 cloves of garlic

16 ounces of canned chopped tomatoes with sauce

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon salt

1 tablespoon dried oregano

1 tablespoon garlic powder

1 tablespoon onion powder

Place all ingredients in a crockpot on low for eight hours

When ready, use a slotted spoon to remove tomatoes garlic and beef from the crockpot and shred with two forks. Note: You can also keep chunky and serve on its own with sour cream, cheese, and green onions:)
Fry corn tortillas flat in vegetable oil until browned on both sides and lightly salt.

Cook refried beans in a pot ( if canned) and warm. Note: if making your own ,place one package of refried dried beans in a crockpot after soaking all night. Add chicken or vegetable stock to cover +3 inches more, +4 cloves of garlic, plus one yellow onion diced, +2 tablespoons of oregano on low for eight hours. Watch to make sure it does not require more liquid. After eight hours use an immersion blender to blend the beans)
We like to top our tostadas with beans, pepper jack and cheddar cheese, chili Colorado shredded, shredded lettuce and sour cream topped off with sirracha sauce .



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