Beef Tostadas with Beans (Print View)
Crispy tostadas layered with seasoned beef, creamy beans, fresh veggies, and zesty toppings for quick satisfaction.
# What You'll Need:
→ Beef & Bean Mixture
01 - 1 lb ground beef (80/20 preferred)
02 - 1 (15 oz) can refried beans (pinto or black)
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1 tbsp vegetable oil
→ Tostadas & Toppings
12 - 8 corn tostada shells
13 - 1 cup shredded iceberg lettuce
14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup shredded cheddar or Mexican blend cheese
16 - 1/2 cup sour cream
17 - 1/4 cup sliced black olives (optional)
18 - 1/4 cup chopped fresh cilantro
19 - 1 lime, cut into wedges
20 - Your favorite hot sauce (optional)
# Step-by-Step Directions:
01 - Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.
02 - Add the minced garlic and cook for 30 seconds until fragrant.
03 - Add the ground beef, breaking it up with a spoon. Cook for 5–6 minutes until browned and cooked through. Drain excess fat if necessary.
04 - Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix well and cook for 1 more minute.
05 - Add the refried beans to the skillet and mix thoroughly with the beef. Cook for 2–3 minutes, stirring often, until heated through. Remove from heat.
06 - Preheat the oven to 350°F. Arrange the tostada shells on a baking sheet and warm for 3–4 minutes, or until crisp.
07 - Spread a generous layer of the beef and bean mixture on each tostada shell. Top with shredded lettuce, diced tomatoes, cheese, sour cream, olives, cilantro, and a squeeze of lime. Add hot sauce if desired.
08 - Serve immediately while the tostadas are crisp.
# Expert Suggestions:
01 -
- The refried beans mixed right into the seasoned beef create this incredibly rich, cohesive base that stays put on the tostada instead of sliding off
- Everything comes together in under 45 minutes but tastes like you spent all afternoon in the kitchen
02 -
- Dont skip warming the tostada shells, cold shells make the whole dish feel less special and soggier once topped
- The beef mixture thickens as it cools slightly from the beans, which actually helps it stay put on the shells
03 -
- Season your beef mixture a bit more boldly than you think is necessary, the cold toppings will mellow the flavors
- Set up a topping bar and let everyone assemble their own, it makes the meal interactive and fun