Beef & Chicken Tostadas
sprinkle shredded cheese on each tostada, pop them in the oven 
cut up chicken breasts and brown in olive oil 
brown your ground beef and add taco seasoning 
bake until crispy and cheese is melted 
top each one with meat, beans (optional), lettuce, chopped tomato and salsa 
this one has chicken
- tostados – Siete Brand for Grain Free or Old El Paso or similar
- grated cheddar and Monterey Jack cheese
- 2-3 chicken breasts, chopped
- olive oil
- Jane’s Krazy Salt
- 1 lb of ground beef, bison or turkey
- taco seasoning
- refried black beans
- chopped lettuce
- chopped tomato
- salsa
- guacamole (optional)
- sour cream (optional)
Preheat the oven to 350f.
In a medium skillet, drizzle the olive oil and turn to medium heat. Add the chicken and cook until browned and no moisture is in the pan. Once cooked, sprinkle with Jane’s Krazy Salt and squirt lime over, then stir.
In another skillet, brown the ground beef. Use the meat chopper tool to easily break up the meat into smaller pieces. Drain the fat once the meat is browned. Add the taco seasoning and 3/4 cup of water to make a sauce. Turn off the heat.
In a separate dish, heat up the refried black beans and add cheese to it. Cook until heated through.
On a cookie sheet, place the desired number of tostados. Sprinkle with cheese and heat until the cheese has melted and the tostada is crispy. Set aside.
To assemble: put the tostada on a plate, add the refried beans and spread it around. Add the taco meat or chicken and top with lettuce, tomato, salsa and whatever else you are offering.
Serve with a fruit salad or sliced apples.