If you made my Mexican Pot Roast recipe, then you are well on your way to another delicious meal. It’s simple to make in a pinch. And most of the ingredients you might already have in your pantry.
Prep 15 min Cook 3 minutes Makes 7+ servings
3 cups of shredded beef (see Mexican Pot Roast recipe)
1 pkg of corn tostadas
1 16 oz can of refried beans
3 cups of shredded cheddar cheese
12 oz of salsa
1/2 cup of black beans
1/2 cup of canned corn kernels
1 cup of shredded white cabbage
1 8 oz container of sour cream
2 chopped jalepeno peppers
Preheat oven to 425 degrees.
Assemble by spreading a layer of refried beans on the flat corn tortilla shell. Top with cheese. Repeat as you build a tower. Place on a cookie sheet and put in the oven for 3 minutes, or until cheese is melted. Move to a serving plate. Add shredded beef and toppings like black beans, corn, salsa, sour cream, jalepenos and cilantro.