Matt’s Famous Austin-Style Chalupas

Matt’s Famous Austin-Style Chalupas from The Texas Cowboy Kitchen

Makes 4 servings

An owner of Tex-Mex restaurants in Austin and Dallas, Matt Martinez, Jr., loves to share his passion for what many fellow Texans consider the ultimate comfort food. He says Tex-Mex is the source of severe longings because our bodies crave that gratifying combination of carbohydrates and protein, offered in abundance in this easy recipe for perfectly simple chalupas.



2 CUPS MATT’S REFRIED BEANS
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

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.

MATT’S REFRIED BEANS

1/4 CUP BACON DRIPPINGS
4 CUPS COOKED PINTO BEANS
SALT AND PEPPER TO TASTE

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.