Listen, I love tacos as much as the next gal. But sometimes you want something different! The solution is to switch up your vessel. Tostada shells are better than tacos because you can layer them as high as you want without judgment. Plus since they are open-faced, you can put an egg on top. And the number one rule of cooking is: a runny egg on top makes anything taste good. I think Julia Child said that. Or maybe just me. When you use beer and enchilada sauce to slow-cook the shredded beef, you’ve got the perfect quick dinner in no time.
Spicy Shredded Beef Tostadas with Beer
3 lb. beef brisket or chuck roast
1 14.5 oz can of diced tomatoes
1 large onion, diced
1 10 oz can enchilada sauce
1 packet spicy taco seasoning
12 oz of beer – I used a Zauber brew here.
1 16 oz can refried beans
2 cups shredded cheddar cheese
1 package tostada shells
Your favorite toppings: sour cream, avocado or guacamole, tomatoes, lettuce, limes, or hot sauce
In a crock pot, add the beef, tomatoes, diced onion, taco seasoning, beer, and enchilada sauce. Cook on low for 6-8 hours or high for 3-4 hours. Take the beef out and shred it, then return it to the crock pot so it can soak up all those juices!
Layer the tostadas on a cookie sheet. Start with a tostada shell, then add the beef, a spoonful of sauce, and a sprinkle of cheese. Next add refried beans and continue layering until you have three tostadas stacked atop each other. Broil the tostadas for a couple minutes, until cheese is just melted. Once you’ve plated the tostadas, fry up an over-easy egg to be the crowning glory on top. Pile on any cold toppings you desire, such as sour cream, avocado or guacamole, tomatoes, lettuce, limes, or hot sauce.
See, you can drink your beer and eat it too!