Recipe Categories
Tex Mexican
Tex Mex Tostados

Granny's Shredded Beef Tostado

1 lb cooked beef chuck roast
1/2 cup water
2 tbl finely chopped onion
1 clv garlic, minced
    cooking oil
6 x 8-inch tortillas
2 cup shredded lettuce
2 med potatoes, cooked, peeled,
    chilled and diced
2 tbl salad oil
1 tbl lemon juice
1 tbl vinegar
2 cup refried beans (1 16-ounce can
    refried beans
2 cup guacamole con tomatillos OR
2 x 6-ounce containers frozen avocado
    dip, thawed
3/4 cup shredded cheddar or Monterey Jack
    or grated Parmesan cheese

 Method :
For shredded beef, in a skillet combine meat, water, onion, and garlic; cover and cook for 30 minutes or until most of the liquid is absorbed and meat will shred easily. Remove skillet from heat. Using two forks, pull meat apart into shreds.
In a heavy skillet heat 1/4 inch cooking oil. Fry tortillas, one at a time, in hot oil for 20 - 40 seconds on each side or until crisp and golden. Drain on paper toweling. Wrap fried tortillas in foil and keep warm in 250 F oven.
In a mixing bowl, combine shredded lettuce and diced potatoes. Stir to- gether salad oil, lemon juice, and vinegar; toss with potato mixture.
Place tortillas on 6 diner plates. Divide ingredients equally among tortillas, layer ingredients for tortillas in the following order: beans, shredded beef, lettuce mixture, guacamole or avocado dip, and cheese.
Makes 6 servings.