Elk Chalupas (AKA Tostadas):

by Dave (Elk Hunting Tips)
(Garrison, MT)

1 pound ground elk meat
1 medium onion (or to preference)
1/2 teaspoon fresh chopped garlic (or to preference...smash with flat of knife to release flavor)
1T each: Chili powder, Basil and cumin, or your favorite taco seasoning packet or chili powder.

Brown 1 pound of ground elk meat on low-medium heat with onions, garlic and other spices. Stir, mixing often. Turn heat to low shortly after all pink is gone to avoid over browning.

While meat is browning prepare guacamole and other toppings.

Guacamole: Smash one ripe avocado with fork and add salt to taste, or "all-season salt", if preferred. Add garlic and onion powder to taste along with 1 tablespoon of mayonnaise. If desired, add a little lime, cilantro and/or cayenne pepper to taste. Stir until just mixed.

Prepare 6 - 8 corn tortillas as follows:

Fry tortillas one at a time on medium-high heat in about 1/2 inch of oil until each is slightly brown and crisp. Hint: Do not put tortilla in oil until hot. Fry until tortilla slightly starts to turn brown in spots, or you might have a chewy tortilla instead of crispy.

Keep crisp tortillas warm by wrapping in a towel.

Mash a can of beans to make refried beans or use a can of prepared refried beans and heat in small pot.

Each person can build their own chalupa with beans, meat and other toppings as desired.

Serve with diced tomatoes, shredded lettuce, shredded cheese and hot sauce.

The order of the layers can be very personal. If you want your cheese melted, put hot beans on first, then cheese, meat, etc. If you don't want your lettuce to fall off in your lap (I hate that!), push it down into the layer of quacamole, or even under it!

Chalupas are called "Tostadas" in some areas of the country. Building them is as fun as eating them. But they should be called Mexican Sloppy Jose's!