Matt's Famous Austin-style Chalupas

Very simple to make, these chalupas are wonderful comfort food. Homemade refried beans are the best but canned will work fine if you're in a hurry. Once you have all the ingredients assembled, making these are quick and easy. Perfect for a party or family dinner.

Reprinted with permission from The Texas Cowboy Kitchen by Grady Spears (Andrews McMeel 2007).

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 2 cups Matt's refried beans (see below)
• 8 crisp corn tostadas
• 2 cups shredded Monterey Jack cheese
• 3 cups chopped lettuce
• 1 cup coarsely chopped tomato
• 2 cups shredded brisket or chicken
• Chopped white onion and freshly sliced jalapeño for garnish
• * * * * Refried Beans * * * *
• 1/4 cup bacon drippings
• 4 cups cooked pinto beans
• Salt and pepper to taste

Preparation:

Makes 4 servings.

Make the refried beans.

In a heavy skillet, heat the drippings until smoking hot. Add 1 cup of the pinto beans, heat for 1 minute, then carefully mash together with drippings. Lower heat and add remaining beans, cooking and mashing, 1 cup at a time, over low heat, until smooth.

Make the chalupas.

Preheat the oven to 375 degrees. Distribute refried beans evenly over each tostada. Top with cheese and bake until cheese melts. Remove from oven and top with lettuce, tomato, and brisket or chicken. Serve with garnishes.

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