Homemade Beef Chalupas

This recipe has been in my family FOR-EV-VER. The story goes that my mom once enjoyed them made by someone else, asked her for the recipe, and we’ve had them ever since. They are insanely simple, very delicious, and make amazing leftovers. Consider these for your next Taco Tuesday or Tex-Mex night! Note: There are no exact measurements with this recipe—I’m doing my best to guess, but please feel free to add more or less of anything.

*These are not them. Just placeholder until I have a picture of my own!*

INGREDIENTS:

1 pound lean ground beef

1 package of tostadas

1 package of shredded cheddar or Mexican blend cheese

1-2 bags of shredded iceberg lettuce

1-2 roma tomatoes, diced and chopped

2/3-3/4 cup Fritos original, crushed up real good

1/2-3/4 cup of Catalina dressing

1-2 cans of Fritos bean dip

INSTRUCTIONS:

You’ve never met a simpler recipe.

Basically, cook the ground beef in a skillet. No need to add seasonings and stuff unless you want to! Just cook it so it’s not red.

While the beef cooks, in a big bowl, add at least one bag of the lettuce (you may end up wanting to use more if you want more of this salad mixture to serve), roma tomatoes, and Fritos. When the beef is done, add to the mixture. As for the Catalina dressing, you will eyeball this. I put numbers on it just because, but you just need to pay attention to how “wet” the mixture gets. You definitely want it wet, so add a little at a time, mix it all up and keep adding until you’re satisfied.

To assemble the tostadas, you will spread the Fritos bean dip in a thinnish layer on a tostada. Top it with shredded cheese and microwave until cheese is just melted (don’t wanna burn it). Top the bean and cheese tostada with the lettuce and meat mixture, and finish it off with all your Tex-Mex favorites, i.e. salad, sour cream, guacamole.

Warning: these are easy to devour.