Yesterday was the first day I actually cooked in about a week! We’ve been in overdrive with this house and I was sick of fast food, supermarket sandwiches/salads, and pizza. I had 15 minutes to make lunch and get to my next appointment, so I decided on utilizing some leftover taco soup (because I love re-purposing leftovers!). I simply fried some corn tortillas nice and crispy, then topped them with a few things I had on hand. Eric couldn’t stop saying how delicious it was.
We’ve been so blessed in getting things done on the house in time for our assessment for refinancing. Monday and Tuesday over 15 people from our church and family came and helped us with construction, plumbing, masking and priming. Then yesterday morning a crew of teenagers came and helped me out for a couple of hours.
It was their mission week, which is basically doing a service oriented mission trip in your own area. They slept at the church, visited teen homeless shelters, and helped out in the community. Eric and I know them well so it’s really cool that they came and helped us with such GREAT attitudes!
One of the things Eric said to have the guys do (he was at work) was to tear down the little shed that we think the previous owners used as a dog house. I told them once the yard was cleaned up they could go for it, I’ve never seen yard work done so fast! It was hugely entertaining to watch and we now have extra gardening space for me 🙂
Today the floors guy my dad usually hires is coming to do carpeting (we only have to carpet one room, the rest of the house had beautiful hardwood floors under the carpet!). Eric is off of work and we will be tiling the walls around our tub. Yipes! It’s our first time tiling, but I feel pretty confident, I’ve learned so much the past couple of weeks.
Taco Soup Tostadas
serves 2-4Ingredients
2 TBS canola oil
4 small corn tortillas
1/2 bell pepper chopped (I used yellow)
1 head of romaine lettuce
1 roma tomato chopped
3/4 cup taco soup (heated)
1/4 cup sour cream
1/4 cup shredded cheddar
Instructions
Heat oil on high for 30 seconds in a large skillet. Add corn tortillas and fry on each side until golden and crispy. Remove torillas to paper towel covered plate and add chopped bell pepper. Shake the pan frying the pepper until charred and soft, then remove it with a slotted spoon to paper towels.
Place 1-2 torillas per person on a plate and top with torn romaine lettuce. Add chopped tomato and bell pepper on top.
Use a fork to scoop out taco soup (so you don’t get tons of liquid) and add it to the pile.
Drizzle with sour cream and top with cheddar cheese.
Approximate cost/serving: This only cost us $2 for the meal so at one tostada per person it’s 50 cents or 2 per person only $1.
Gluten Free: Just double check your tortillas are gluten free!
Congratulations on the house. It seems like you have already made great strides into making it your home. I found your blog through the Food Blog Forum.
I like this tostada not only for the finished product but also because you converted leftovers. I love when I can pull that off like this. Great job!