Crispy chalupas and tostadas — homemade chalupa and rice, Mexican street corn tostadas, quick beef tostadas, carne asada tostadas — for fast weeknight dinners.
★ dinner
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Open in Pepper →A fried or toasted shell turns whatever is in the fridge into supper. Beans, a little meat, cheese, something crunchy on top — and everybody builds their own plate.
Cooks on Pepper reach for this collection on the nights when there's ground beef thawed and thirty minutes to work with, or when leftover steak and a can of refried beans need somewhere to go.
Every recipe here starts with a shell and goes from there: homemade chalupa and rice, Mexican street corn tostadas, quick and easy beef tostadas, tostadas de carne asada, tuna and avocado tostadas, huevo tostada, and 15-minute black bean tostadas.
Fry the shells crisp
Fry corn tortillas in 1/2 inch of oil about 1 minute per side, until they stop bubbling and go stiff. Drain on paper towels and salt right away.
Warm the beans first
Heat refried beans with a splash of water over medium for 3 to 4 minutes so they spread instead of tearing the shell.
Drain the ground beef
Brown 1 pound of beef 6 to 8 minutes, then pour off the fat before adding seasoning so toppings don't slide off.
Top just before serving
Add lettuce, tomato, and crumbled queso fresco in the last minute — shells go soft within 5 minutes of getting wet.