1 onion, chopped
2 cloves garlic, diced
2 tsp Wright’s Liquid Smoke
1-1 ounce package Lawry’s taco seasoning
1-4 ounce can diced Ortega green chiles
1 1/2 to 2 pound London Broil (organic)
1-15 ounce can pinto or black beans (your preference)
*Mary’s Spanish rice (recipe to follow) If you are pressed for time, pick-up a pint or two of Spanish rice at your favorite Mexican restaurant.
8” Tostada bowls (there are 4 bowls to a package)
Tostada Bowl Toppings
shredded cheddar cheese
pico de gallo
Fritos corn chips
Spread the onion and garlic across the bottom of crock pot. Place the London Broil on top of the onions and garlic. Add two teaspoons of Wright’s Liquid Smoke around the London Broil. Spread the diced green chiles across the beef and sprinkle entire taco seasoning packet on top of the chiles. Cover crock pot and cook beef on high for 4 to 5 hours or on low for 6 to 7 hours.
Once beef is finished, take two large serving forks and shred it right in the crock pot. It should fall apart easily. Once shredded, stir the beef in the crock pot to thoroughly mix in all of the liquid and spices.
Preheat oven to 350 degrees. While oven preheats, empty beans into a small saucepan and simmer on low until warmed. Heat tostada bowls on a baking sheet for three minutes in 350 degree oven. Once tostada bowls are warm and crispy, begin to layer with all of your yummy ingredients: shredded beef, rice, beans, cheese, lettuce, Fritos, avocado, salsa, cilantro and sour cream. An easy and fun meal…you can use chicken or fish in place of the beef, or even make a vegetarian version.
If you want to make homemade rice, keep reading…My mom, Mary, has been making her Spanish rice for as long as I can remember. I loved walking in from a long day at school and smelling that rice wafting throughout the kitchen in all of its robust flavor. I always knew something good was to follow. If you have the time, make a batch for your Layered Tostada Bowls – it will be worth it!
Mary’s Spanish Rice
2 Tb olive oil
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
pepper to taste
1 cup white rice
1-14 1/2 ounce can diced tomatoes
1-14 1/2 ounce can chicken broth
1/2 cup water
Heat olive oil, garlic and pepper in a small dutch oven on medium-high for 1 to 2 minutes. Add rice and brown in the olive oil, garlic powder and pepper. Add a dash of salt if desired. Stir rice frequently until it turns a golden shade, about four to five minutes.
Once rice is nicely browned, add tomatoes, chicken broth, water, cumin and oregano. Stir mixture and bring to a boil. Once boiling, reduce heat to low, cover with lid and cook for 20 to 25 minutes. Fluff with a fork when finished.