Ground Beef Tostadas (Print version)
Crispy corn tostadas topped with seasoned ground beef, refried beans, sliced avocado, and a quick homemade crema. Ready in about 35 minutes with pantry staples.
# Ingredients:
For the tostada shells
01 -
8 small corn tortillas (6-inch)
02 -
2 tablespoons olive oil
03 -
Pinch of salt
For the seasoned ground beef
04 -
1 lb (450 g) ground beef (80/20)
05 -
1/2 cup white onion, finely diced
06 -
2 tablespoons chili powder
07 -
1 teaspoon ground cumin
08 -
1/4 teaspoon garlic powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
1/2 cup water
For the crema
13 -
1/2 cup sour cream
14 -
1/2 cup heavy cream
15 -
1 tablespoon fresh lime juice
16 -
1/2 teaspoon salt
For the toppings
17 -
1 can (16 oz / 450 g) refried beans
18 -
2 cups shredded romaine or iceberg lettuce
19 -
2 medium tomatoes, diced
20 -
1/2 red onion, finely diced
21 -
2 avocados, pitted and sliced
22 -
1 cup (120 g) queso fresco, crumbled
# Instructions:
01 -
Whisk together the sour cream, heavy cream, lime juice, and salt in a small bowl. Cover and refrigerate for at least 30 minutes while you prepare everything else.
02 -
Preheat the oven to 400°F (200°C). Rub both sides of each corn tortilla with olive oil and a pinch of salt. Arrange in a single layer on a large baking sheet. Bake 4 minutes, flip, bake 4 more minutes, flip again, and bake a final 4 minutes until deep golden and crispy throughout.
03 -
Heat a large skillet over medium-high heat. Add the diced white onion and cook for 1 minute. Add the ground beef and break it into small, even pieces. Cook until no pink remains, about 6 to 8 minutes. Drain any excess fat.
04 -
Return the beef to medium heat. Add the chili powder, cumin, garlic powder, salt, black pepper, red pepper flakes if using, and the water. Stir well, bring to a simmer, cover, and cook for 10 minutes. Stir once halfway through. The liquid should mostly absorb.
05 -
Heat the refried beans in a small saucepan over low heat, stirring until warm and easy to spread. Add a small splash of water if they seem too thick to work with.
06 -
Spread a generous layer of warm refried beans on each crispy tostada shell. Add a scoop of seasoned beef, then shredded lettuce, diced tomato, diced red onion, and sliced avocado. Finish with crumbled queso fresco and a drizzle of crema. Serve immediately.
# Good to know:
01 -
Assemble tostadas right before serving so the shells stay crispy.
02 -
The crema can be made up to 24 hours ahead and kept refrigerated.