Beef Tostadas with Beans (Print Version)
Crispy tostadas topped with savory beef, creamy beans, fresh lettuce, and vibrant garnishes.
# Recipe Ingredients:
→ Beef
01 - 1 lb ground beef
02 - 1 tbsp vegetable 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 water
→ Tostadas
12 - 8 corn tostada shells (store-bought or homemade)
→ Refried Beans
13 - 1 (15 oz) can refried beans
14 - 2 tbsp water (as needed)
15 - 1 tbsp vegetable oil
16 - 1/4 tsp ground cumin (optional)
→ Fresh Toppings
17 - 2 cups iceberg lettuce, finely shredded
18 - 1 cup cherry tomatoes, quartered
19 - 1/2 cup red onion, thinly sliced
20 - 1/2 cup shredded cheddar or Mexican blend cheese
21 - 1/4 cup sour cream
22 - 1/4 cup fresh cilantro leaves
23 - 1 lime, cut into wedges
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds more.
02 - Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 5 to 7 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add 1/4 cup water, mix thoroughly, and simmer for 2 to 3 minutes until most of the liquid evaporates. Remove from heat and set aside.
04 - In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add refried beans and 2 tablespoons water, adding more water if necessary to reach desired creamy consistency. Stir in optional ground cumin and warm through. Reduce heat to low to keep warm.
05 - If preparing homemade tostada shells, lightly brush corn tortillas with oil and bake on a baking sheet at 400°F for 5 to 7 minutes per side until golden and crisp. Otherwise, use store-bought shells.
06 - Spread a layer of warm refried beans on each tostada shell. Top with seasoned beef, then add shredded iceberg lettuce, quartered cherry tomatoes, sliced red onion, and shredded cheese. Drizzle with sour cream, sprinkle fresh cilantro leaves on top, and serve with lime wedges.
# Expert Advice:
01 -
- Ready in 40 minutes, which means dinner happens before the day defeats you.
- Everyone gets to build their own plate, so nobody complains about onions or cilantro.
- The beef is seasoned so well you'll catch yourself eating it straight from the skillet.
- It tastes restaurant-quality but costs a fraction of the price.
02 -
- Don't skip draining the excess fat from the beef, nobody wants a greasy bite, and it lets the spices shine instead of getting lost in oil.
- The water in the beef mixture isn't extra, it creates a light sauce that makes each bite flavorful instead of dry, learned that the hard way.
- Toast your spices in the pan for thirty seconds before adding the water, it wakes them up and deepens the flavor so much you'll wonder why you never did it before.
03 -
- If your refried beans seem too thick, add water one tablespoon at a time until they spread easily but don't ooze off the shell.
- Squeeze fresh lime over everything right before eating, it brightens up all the flavors and makes it taste like you spent hours cooking instead of forty minutes.