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Beef Brisket Tostados

Beef Brisket Tostados

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.

Southern Living JULY 2010

  • Yield: Makes 4 servings
  • Total:18 Minutes


  • 1/2 cup fresh salsa
  • 1 tablespoon chopped fresh cilantro
  • 1 (16-oz.) can fat-free refried beans
  • 6 corn tostada shells
  • 1 pound chopped barbecued beef brisket (without sauce), warmed*
  • 1/4 cup chopped red onion
  • Toppings: shredded lettuce, chopped tomatoes, shredded pepper Jack cheese


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.

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

*Chopped grilled steak or pot roast may be substituted.


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Beef Brisket Tostados recipe