Beef Bean Tostadas with Strawberry Beet Salsa
You can buy precooked tostada shells in the store.
Ingredients
- 1 medium onion, about 1 cup, chopped, divided
- 2 Tbsp. olive oil
- 1 1/2 pound lean ground beef
- 1 tsp. cumin
- Salt and pepper or taco seasoning
- 1 can, 15 oz Bush’s Black Beans
- 1 1/2 cups cooked beets, diced (I buy Love Beets, organic, cooked)
- 1 1/2 cups strawberries, diced
- 2 Tbsp. chives, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 tsp. honey
- 2 tsp. lime juice
- 1 tsp. Cholula Lime Hot Sauce, optional
- 1 large avocado, mashed
- 1/4 cup sour cream
- 1 lime, squeezed
- 8 prepared tostada shells
Instructions
- Sautee 3/4 of the onions in olive oil for about 5 minutes. Add the ground beef, and cook another 5-7 minutes, draining off any fat after cooked. Add the cumin, salt and pepper, or season to taste.
- Add a can of drained black beans.
- To make the salsa, mix the diced beets, strawberries, chives, cilantro, honey and lime juice together. Hot sauce optional! Lightly salt; set aside.
- To make the guacamole, mix the mashed avocado, sour cream, 1/4 cup onions, and lime. Season to taste.
- Layer on top of the prepared tostada shell a thick layer of guacamole. Spoon the beef and bean mixture on top, ending with the salsa.
- Serve.