Ground Beef Tostadas
Layers of seasoned beef, creamy beans, crunchy shells, and fresh toppings make these tostadas a foolproof, delicious dinner ready in under 30 minutes with minimal cleanup.
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Ingredients
For the seasoned ground beef:
- 1 lb ground beef 80/20
- 1 tbsp olive oil
- ½ cup white onion finely diced
- 3 cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper adjust to your heat preference
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup tomato paste
- ¼ cup beef broth or water
For assembly:
- 8 tostada shells store-bought crispy corn tostadas
- 1 cup refried beans warmed
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded iceberg or romaine lettuce
- 1 large tomato diced
- ½ cup sour cream
- 1 avocado sliced or mashed
- Fresh cilantro for topping
- Lime wedges for serving
- Hot sauce optional
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add the garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir everything together until the beef is evenly coated in the spices.
- Stir in the tomato paste and beef broth. Let it simmer for 3–4 minutes until the mixture thickens slightly. Remove from heat.
- Spread a thin layer of warmed refried beans onto each tostada shell.
- Top with a generous scoop of the seasoned beef, then pile on the cheese, lettuce, tomato, sour cream, and avocado.
- Finish with fresh cilantro and a big squeeze of lime. Serve immediately while the shells are still crispy.
Servings: 4