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Elk Tostada
Ingredients
4
cups
cooked pulled elk roast meat
warm (see above)
4
large corn tortillas
deep-fried until crispy
2
cups
cooked black beans
6
cups
romaine or iceberg lettuce
thinly chopped
8
thin slices red onion
2
cups
peppered jack cheese
grated
1/2
cup
chopped black olives
1 1/2
cups
red or green salsa
1/4
cup
sour cream
Instructions
For each serving, place a tortilla on a plate. Top with 1/2 cup black beans, 1 1/2 cups lettuce, 1 cup shredded elk, 2 slices red onion, 1/2 cup cheese, 2 tablespoons olives, some salsa and a dollop of sour cream.