Cooking with Globe: Chef Marcel prepares Tostadas

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

6 corn tostadas

2 tablespoons olive oil

1 1/2 pounds ground beef

1/2 teaspoon chipotle powder

1/2 teaspoon paprika

1/2 teaspoon garlic powder

salt & fresh ground pepper, to taste

10 ounces refried beans

3 tomatoes, cored & diced

6 scallions, minced

7 ounces pickled jalapeños, drained

1 teaspoon cumin seeds

10 ounces Fud cheese, shredded

3 ounces sour cream

1 avocado, diced

6 cilantro sprigs, chopped

Directions:

1. Sauté the ground beef with some olive oil in a large sauté pan. When it starts to brown add the chipotle, paprika, garlic, pepper and salt.

Sauté until nicely browned and cooked through. Place in a colander to drain the fat. If desired mix some of the drippings with the refried beans.

2. Pre-heat oven to 350ºF

Line a cookie-sheet with aluminum foil and cover with cooking spray to prevent sticking.

Divide the refried beans over the tostadas and place them on the cookie-sheet.

Sprinkle the cooked ground beef on each tostada in a nice even layer, next add the diced tomatoes, salt, scallions, cumin seeds and finally the cheese.

3. Place in middle of the oven for about 6 minutes until cheese is melted but NOT browned.

Remove from oven and place a few small dollops of sour-cream, sprinkle with avocado and cilantro.