These Ground Beef Tostadas are the latest incarnation — they are tremendously satisfying and a welcome upgrade to the beef hardshell tacos I grew up with 🙂
The fixings-to-tortilla ratio is much higher compared to hardshell tacos. You’ll still get the crunch of the corn tortilla, but the flavor of your fixings is at the forefront and I like that lately — give ’em a try if it’s been awhile since you’ve had tostadas.
Zesty Beef Tostadas are a fun twist on tacos! Crispy, crunchy tortilla shells are topped with ground beef and refried beans.
Fun fact about me – when given the choice between tacos or tostadas, I’m choosing tostadas 90% of the time. (I think it’s the crispy tortilla that gets me.) These ground beef tostadas are my most favorite variation yet!
I think the star of the show has to be the ground beef. It’s a savory mixture flavored with a variety of Mexican spices then slow-simmered with saucy fire roasted tomatoes! This flavor-packed meat paired with zesty refried beans and a crispy tostada shell are a match made in heaven! Plus they come together in no time at all!
GROUND BEEF TOSTADAS
Ingredients:
SPICY GROUND BEEF
1 pound ground beef (lean)
olive oil
1/2 white onion (diced)
2 Tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 cup water
red pepper flakes (optional )
TOTSTADA
olive oil
8–10 corn tortillas
salt
CREMA
1/2 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 Tablespoon lime juice
TOPPINGS
16 ounces refried beans
1 cup lettuce (shredded)
1 tomato (diced)
1/4 red onion (diced)
1 avocado (peeled, pitted and sliced)
1 cup queso fresco cheese (shredded)
Directions:
CREMA:
Begin with crema. Ideally you make this a few hours to a day prior. Whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 1/2 teaspoon salt and 1 Tablespoon lime juice. Cover and place in fridge to store before serving.
TOASTADAS
Heat oven to 400 degrees.
Spread out the corn tortillas on a large baking sheet and drizzle with olive oil and a pinch of salt. Rub the olive oil all over the tortillas on each side.
Bake in 4 minute increments flipping between each. Bake until the tortillas are crispy and a golden brown color. This should take 2 flips or 12 minutes.
Let cool.
SPICY GROUND BEEF:
Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and drop in the diced white onion. Let cook 1 minute and then add the ground beef. Break up the ground beef into equal pieces until browned.
Drain the meat if needed. If using a really lean meat, you may not need to. Put the meat back in the pan and add 1/2 cup water and the seasonings. Red pepper flakes are optional if you just want a little extra kick. Bring to a simmer, lower heat and cover for 15 minutes. Stir a few times to ensure the meat isn’t sticking.
GROUND BEEF TOSTADAS:
Heat up the refried beans as the meat finishes cooking and assemble your tostadas.
Start with a layer of refried beans on the crispy corn tortilla, add some spicy ground beef, top with shredded lettuce, diced red onion, diced tomato, and sliced avocado. Sprinkle with queso fresco and then drizzle with the crema to finish.
Enjoy !!