Oh my goodness. I’m getting married in LESS THAN 100 DAYS! AAH! I keep having these nightmares that it’s wedding morning, or rehearsal dinner the night before, and I’m all of a sudden realizing I haven’t bought a dress, hired a photographer, planned the ceremony, written my vows, organized our wedding party, etc. It’s an awful dream. I’m frantic and feel like an idiot for leaving everything to the last minute (um, rightfully so).
Luckily, in real life, I’m feeling incredibly on top of my game with planning. Last week I: picked out/finalized the menu, finalized invitations and got the paper for printing (will print today and send by the end of the week!), ordered/received my wedding shoes, met with a florist, started designing the ceremony, AND… bought another dress!
Another? Yeah, another. I initially had a vision of what I wanted my dress to be like, then bought one COMPLETELY different. I liked it, and still do like it, but am still drawn to the original style… so when I found one here in town that was perfectly in line with that, and fit me perfectly, I couldn’t say no. Luckily, I’m confident I can sell my first one online for more than I paid for it. WIN!
Really, all I have left to do is pick a photographer (I’ve been slacking there), finalize a band (we’re close!), and decide exactly how to decorate. That last one might be a doozy. We’re doing it all ourselves, and I have definite ideas of what I want — it’s just a matter of what’s practical in execution.
What IS practical in execution is this recipe! These tex-mex tostadas were a big win at our house last week. They’re easy to whip up, delicious, and (at least for us) something different! I find myself in food ruts sometimes, and something like this is perfect for breaking us out! I’m also on a bit of a jalapeño/tex-mex kick. I can’t stop. Be warned!
- 12 small corn or flour tortillas
- olive oil
- 2 cups grated cheddar cheese
- 1 lb lean ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 jalapeño, sliced (seeds removed if you want less spice)
- 2 tomatoes, diced
- 1 Tbsp chili powder
- ¼ tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 cup corn kernels (frozen is fine)
- ½ cup water
- 1 can black beans, rinsed and drained
- Toppings: avocado, cilantro, sour cream, salsa
- Preheat the oven to 400 F.
- Lightly brush both sides of each tortilla with olive oil. Bake for 8-10 minutes, or until golden and crispy. Remove from the oven, sprinkle with a handful of cheese, and return to the oven for 3 minutes to melt cheese.
- While you’re baking all of the tortillas, heat a large skillet over medium heat.
- Add the ground beef, onion, and garlic. Cook, stirring, for three minutes, then add the bell pepper and jalapeño. Cook until the beef is fully browned.
- Add the tomatoes, all spices, and corn. Stir to fully incorporate, then add the water.
- Cook, uncovered, until the water is fully absorbed/evaporated – 10-15 minutes. Add the black beans and cook long enough to heat through.
- Top the crisped tortillas with the beef mixture, extra cheese, avocado, cilantro, sour cream, or other toppings as desired.