Beef Tostadas with Beans (Print View)
Crispy tostadas topped with savory beef, creamy beans, fresh veggies, and tangy garnishes for vibrant flavor.
# Ingredient List:
→ Beef
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce
→ Refried Beans
12 - 1 (15 oz) can refried beans (vegetarian or traditional)
13 - 2 tbsp water, as needed
→ Tostadas and Toppings
14 - 8 tostada shells (store-bought or homemade; gluten-free if desired)
15 - 1 cup shredded lettuce
16 - 1 cup diced cherry tomatoes
17 - 1/2 cup thinly sliced red onion
18 - 1 cup shredded cheddar or Mexican blend cheese
19 - 1/2 cup sour cream
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced
22 - Lime wedges, for serving
# How to Make:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onions and cook for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
02 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned, approximately 6 to 8 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices, enhancing their aroma.
04 - Pour in tomato sauce and simmer for 3 to 4 minutes, stirring occasionally, until the mixture thickens and flavors meld. Remove from heat.
05 - In a separate saucepan, warm refried beans over low heat, adding water gradually to attain a spreadable consistency. Keep warm until assembly.
06 - Spread a layer of warm refried beans on each tostada shell. Top with the seasoned beef, then layer shredded lettuce, diced tomatoes, sliced red onion, shredded cheese, sliced avocado, and chopped cilantro.
07 - Drizzle each tostada with sour cream and serve alongside lime wedges to add a zesty finish.
# Expert Advice:
01 -
- Comes together faster than ordering takeout, with zero complicated techniques.
- The beef stays savory and moist because of how the spices bloom in the pan.
- Everyone builds their own plate, so there's no arguing about toppings.
02 -
- Drain that excess fat from the beef—it prevents the tostada from getting greasy and lets the seasoning shine.
- Don't assemble more than 15 minutes before eating, or the beans and toppings will make the shells soft; this is a last-minute dish.
- Keep the tostada shells in a sealed container or bag so they stay crispy until the moment you use them.
03 -
- Toast your spices in a dry pan for 30 seconds before adding the meat—it deepens their flavor in ways that will surprise you.
- Use a wooden spoon to break up the beef; it gives you better control and prevents the pieces from getting too small and tough.