Making a run for the border {Ground Beef Tostadas}

You can take the girl out of the U.S., but you can't take away my love for the American version of Mexican food.

My grandparents loved Americanized Mexican food as well, although they weren't big fans of the "Mexican" fast-food chains.

Gramm would prepare a ground beef filling using canned enchilada sauce.  She used the filling for tacos, tostadas, burritos and chimichangas.

When I get a little homesick for my North of the Border Mexican food, I prepare my version of Gramm's filling.

Ground Beef Filling

Ingredients:

• 3 large dried ancho chilies
• 2 cups water
• 1 medium onion, finely chopped
• 1 to 2 garlic cloves, finely chopped
• 2 pounds ground beef, pork or chicken
• 2 medium tomatoes, finely chopped

Directions:
In a medium saucepan, bring the dried ancho chilies and 2 cups of water to a boil.  Remove from heat and let cool slightly.

Remove the stems and seeds from the chilies.  Puree the chilies and the water they were cooked in, until smooth.  Season with salt; set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over high heat.  Saute the onion and garlic for about 2 minutes.

Add the ground beef and continue to cook over high heat until the meat is not longer pink.

Stir in the tomatoes and chile puree; season with salt and pepper.

Reduce the heat to low; cover skillet and let the meat simmer until almost of the liquid has absorbed. Enjoy!!!

--------------------------------------------------------------------------------------

Now that we have this delicious filling, a tasty North of the Border meal is just minutes away.

Gringo Tostadas

Ingredients:

• Ground Beef Filling
• Tostada Shells
• Shredded lettuce
• Chopped tomato
• Shredded Manchego or Cheddar cheese
• A jar of your favorite Tomato Salsa (I like Salsa El Pato)

Directions:
Spoon a couple of tablespoons of Ground Beef Filling on top of tostada shells.

Top with shredded lettuce, chopped tomato, grated cheese and tomato salsa.  Enjoy!!!

With Love,