Cowgirl tostadas and tacos

Cowgirl Chef's One-Two-Three Tostadas
4 servings


  • 4 tostadas
  • 2 cups (16 oz. can) refried black beans
  • 3 cups cooked, shredded chicken*
  • olive oil
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 3 roasted red peppers (jarred are OK), diced
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • sea salt
  • 1 8 oz. carton sour cream
  • 1 chipotle chile
*TIME SAVER: You can use store-bought rotisserie chicken.
  1. Put the sour cream and chipotle pepper in a medium bowl. With a hand blender, combine the two until well blended. Done!

  2. Put the chopped garlic and onion in heavy skillet with a drizzle of olive oil on medium heat, and cook until onions become translucent, about 3-5 minutes. Add the shredded chicken, chopped red bell pepper and spices to the garlic-onion mixture. Stir to combine, and taste to make sure the seasonings are balanced. Set pan aside for just a minute.

  3. Put the refried beans in a heavy skillet on medium-high heat, and stir until warmed all the way through.

  4. Now, the fun part: Take one of the tostadas, and smear some of the black beans on top. Pile on a bit of the shredded chicken, and add a dollop of sour cream. Eat, and repeat as necessary.
About Ellise Pierce
Cowgirl Chef, Queen of Tex-Mex Cuisine
Ellise Pierce had worked as a freelance journalist for more than a decade, filing stories for Newsweek, Texas Monthly, National Geographic Traveler, Cowboys & Indians, and The Dallas Morning News, but her afternoons were always spent in the kitchen.

She packed up her Kitchenaid mixer and two Cuisinarts and moved to Paris from Dallas two and a half years ago.

Homesick and hungry for the flavors of home, she began making her favorite Tex-Mex dishes in her teensy Paris apartment…from homemade tortillas and salsas…to chicken enchiladas and breakfast tacos on the weekends.

Friends urged her to turn her passion for fiery Texas food into a business.

So last fall, Cowgirl Tacos was born.

Word spread faster than a West Texas wildfire among the ex-pat community in Paris. Other Americans, it turned out, missed Tex-Mex, too. When a friend at the American Embassy asked if she'd teach a group how to make margaritas and enchiladas, the cooking classes were born.

But it's not just Americans who are signing up. Europeans - and oui, even the French - are taking her classes.

Now the rest of the world can, too, through the Cowgirl Chef video series, launched last week on the website:, and on You Tube, too.

She's also working on a cookbook/memoir.

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