Total Time
18 Mins
Yield
Makes 4 servings

Easy side: Cut 2 ripe avocados in half. Scoop avocado pulp into bowl; mash just until chunky. Stir in 2 Tbsp. finely chopped red onion; 2 Tbsp. lime juice; 1/2 medium-size jalapeño pepper, seeded and chopped; 1 garlic clove, pressed; and 3/4 tsp. salt. Serve immediately.

How to Make It

Step 1

Preheat oven to 400º. Stir together salsa and cilantro. Spread beans on tostada shells. Place shells on a jelly-roll pan; top with brisket, onion, and salsa mixture.

Step 2

Bake at 400º for 8 to 10 minutes or until thoroughly heated. Serve immediately with desired toppings.

Step 3

*Chopped grilled steak or pot roast may be substituted.

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