Quick & Easy Beef and Collards Tostadas


  • 1 lb Ground Grass-fed always the best, clean choice)
  • 4-5 Cups of shredded collard greens
  • 1/2 Large onion (any kind works fine)
  • 1 1/2 Cup of Bell Peppers (multi colors), chopped
  • 3/4 Cup of Shredded Sharp Cheddar
  • 1 tbs Annatto (or chili powder)
  • 1/2 tbs Garlic Powder
  • Corn Tortillas
  • Sour cream, chopped tomatoes, cilantro for garnish


  • Cook the veggies in a little oil (coconut is what I use) then add meat and seasonings and cook until brown.
  • Sprinkle cheese on top and cover.  Remove from heat.
  • While that sits, heat about a tsp of olive oil in a pan over medium-high heat and follow this recipe for the collards.
  • Heat vegetable oil on high heat and slip in one tortilla at a time cook on each side for about 30 seconds to a minute until reach desired crispiness
  • Remove from oil and place on paper towel, sprinkle with salt immediately

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