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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook beef by boiling in water a add garlic cloves, cook at medium hear for 2 hours or until meat is tender and will rip off easily. | 2. In a separate sauce pan boil tomatoes and jalapenos until both are soft. Let them cool and then pour in the blender with some of the water. Add oregano and salt, blend. Pour in a bowl. | 3. Pour the cooked or canned pinto beans in the blender and blend until smooth. Pour in a bowl. | 4. Cut up half a cabbage, shred. Place aside in bowl. | 5. Once the beef is done and cooled, shred it and place in a bowl. | 6. Use a casserole pan or 9x13 baking pan. Heat oven to 350. | 7. layer the pan with the tostadas, spoon in beans, add about 1 cup of the shredded beef, layer on the cabbage, sprinkle some cheese, pour about 1/2 cup of sauce. Do a second layer the same way starting with the tostadas. Once done top off with another layer of tostadas. cover the pan and place in oven for 45 minute let cool server you can top off each serving with more sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1			530.4012	0.0	104.5842	12.1947
garlic clove	2			-	-	-	-
pinto bean	2	cups	cooked canned	-	-	-	-
cotija cheese	1	cup	grated	439.2	4.763999999999999	24.0	36.0
cabbage	4	cups	shredded	89.0	20.648000000000003	4.5568	0.35600000000000004
guerrero tostada	1	bag		-	-	-	-
spicy tomato sauce	3	cups		-	-	-	-
tomato	3		ripe	186.2069	41.2894	9.7151	1.6192
green jalapeno pepper	2			-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.