Beef Tostadas Refried Beans (Print View)
Crispy tostadas topped with seasoned beef, creamy beans, fresh veggies, and cheese for a quick meal.
# Ingredient List:
→ Beef
01 - 1 lb ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce or salsa
→ Beans
11 - 1 (15 oz) can refried beans (pinto or black), warmed
12 - 2 tbsp water (optional, to loosen texture)
→ Tostadas
13 - 8 corn tostada shells (store-bought or homemade)
→ Toppings
14 - 1 cup shredded iceberg lettuce
15 - 1 cup diced tomatoes
16 - 1/2 cup shredded cheddar or Monterey Jack cheese
17 - 1/4 cup chopped fresh cilantro
18 - 1/4 cup sliced radishes (optional)
19 - 1/4 cup sour cream
20 - 1 ripe avocado, sliced or diced
21 - Lime wedges for serving
# How to Make:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spatula, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add finely chopped onion and minced garlic to the skillet and cook for 2 to 3 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until aromatic.
04 - Add tomato sauce or salsa and simmer for 3 to 4 minutes until the mixture thickens. Remove from heat.
05 - In a separate saucepan, warm the refried beans over low heat, adding 1 to 2 tablespoons of water if needed to achieve a spreadable consistency.
06 - Place tostada shells on plates. Spread each shell with a layer of warm refried beans followed by the seasoned beef mixture.
07 - Top with shredded lettuce, diced tomatoes, cheese, cilantro, radishes (optional), sour cream, and avocado. Serve immediately with lime wedges.
# Expert Advice:
01 -
- Everything comes together in under an hour, and most of that time is just browning beef and chopping toppings while you hum along to whatever's playing.
- Each person gets to build their tostada exactly how they like it, which means no complaints and plenty of seconds.
- The contrast between crispy shell, warm seasoned beef, creamy beans, and cool fresh toppings hits every texture and flavor note you could want.
- Leftovers reheat beautifully, or you can turn the beef and beans into tacos, nachos, or a quick burrito bowl the next day.
02 -
- Don't skip draining the beef, even if you're using lean meat, or the spices will swim in grease instead of sticking to the meat where they belong.
- Warm your beans just before assembly so they spread easily and don't crack the tostada shell when you press down.
- Have all your toppings prepped and ready before you start building, because once the beef and beans are hot, you want to assemble and eat right away for maximum crunch.
03 -
- Toast your spices in the dry skillet for 30 seconds before adding the beef if you want an even deeper, more complex flavor.
- If your tostada shells are stale or soft, crisp them up in a 350°F (175°C) oven for 3 to 4 minutes before assembling.
- Layer the beans first, they act as a moisture barrier that keeps the shell from getting soggy too fast, so you get that perfect crunch all the way through.