Tostachos

My sister made this recipe when I was visiting her in Michigan, and I made it last week with a few adjustments. Even if you don't make this whole recipe, the meat itself is delicious and would be great for enchiladas or tacos.

Tostachos

Serves 4

corn or vegetable oil for frying

8 corn tortillas

1 lb. ground beef

1 small onion, finely chopped

2 jalepenos peppers, seeded and chopped

2 cloves garlic, finely chopped

1 tbsp chili powder

1 to 2 tsp cumin

1 tbsp tomato paste

1/4 cup beef stock

2 plum tomatoes

handful of cilantro, finely chopped

1 lime

1 1/2 tbsp butter

1 tbsp flour
2/3 to 3/4 cup milk

1 1/2 cups shredded yellow cheddar

1. Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium heat until golden and crisp. Season with salt.

2. In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add beef and brown for about 5 minutes. Add half of the onion, 1 pepper, the garlic, chili powder, and cumin. Season with salt and pepper. Cook until the onion is softened (about 5 minutes). Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

3. In a bowl, combine the tomatoes with the rest of the onion and jalapeño as well as the cilantro and the juice from the lime. Season with salt.

4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken (about 2 minutes). Stir in the cheese to melt.

5. Place 2 tortillas on each dinner plate. Cover with the meat mixture, then cheese sauce, and then salsa.

Recipe modified from Rachael Ray Magazine.