Vulture Mine Tostadas
This is my own creation. I named it for a mine near Wickenburg right here in Arizona. I've been making it for a number of years. It's
a good cooler weather dinner. Instead of making the chili as instructed, you can use your favorite chili - even store-bought chili - and prepare the potatoes portion of the recipe, serving your chili over the mashed potatoes.
Prep: 15 min | Cook: 1 hr | Yield: 4 large "tostadas"
- 1 pound ground beef or ground turkey
- 1 1/4 cups minced raw onion
- 1 can pinto beans
- 1 1/3 cups tomato sauce
- 2 tablespoons chili powder
- 1/2 teaspoon cumin (comino)
- 1 cup water
- 1 tablespoon all-purpose flour
- 8 cups mashed potatoes
- 4 cups shredded lettuce (optional)
- 1/2 cup chopped raw onion
- 3/4 cup grated longhorn or Cheddar
- Brown ground beef and onion, draining fat. Add pinto beans and tomato sauce, cooking for 15 minutes.
- Combine chili powder, flour, water and a little salt; blend this paste into previous mixture. Cook for 45 minutes over low heat, stirring frequently.
- Meanwhile, prepare mashed potatoes with butter, milk and black pepper, adding only enough milk to ensure rather stiff mashed potatoes.
- To serve, spread mashed potatoes in dinner plate to resemble a 2-inch thick tostada (with a rim around the outer edge). Spoon chili into depression and top with lettuce, onion and cheese.
From the kitchen of Linda Jolly.