Slow Cooker Beef Tostada's
Miz Helen's Kitchen
Serves 10 to 12
Ingredients
1- 3 to 4 pound chuck roast
3 onions, sliced
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 jalapeno, seeded and chopped fine
3 garlic cloves, minced
The Seasoning Mix
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10 ounce) can Green Chilies and Tomatoes
Toppings
2 cups lettuce, shredded
2 cups cherry tomatoes, cut in half
6 green onions, chopped
1/2 cup cilantro, chopped
Salsa, your favorite
Wedges of Lime
Tortillas
12 to 14 Baked Corn Tortillas
Directions
In a pre-heated Slow Cooker place a layer of sliced onions.
Next layer the peppers, and garlic.
Mix the dry seasons together and sprinkle the seasons on both sides of the roast making sure it is covered on all sides.
Place the seasoned roast on top of the pepper layer, then pour the Green Chilies and Tomatoes over the seasoned roast.
Cover the slow cooker and cook on high for 6 hours.
Remove the roast from the slow cooker and place in a large bowl.
With 2 forks shred the roast.
Place the shredded roast back in the slow cooker with the vegetables and keep warm until ready to serve.
Baked Tortillas
If you are baking your own tortillas, spray the tortillas on both sides with a cooking oil. Place them on a shallow baking sheet and bake at 425 degrees for about 2 minutes on each side.
To Build The Tostada
Place a baked tortilla on the plate and place a serving of roast and vegetables on the tortilla. Top with your favorite toppings and your favorite salsa.
Recipe Tip
The roast and cooked vegetables can be frozen for up to 3 months.
If you have left over's, the roast and cooked vegetables will make a delicious beef burrito.
Enjoy!