Beef Tostadas with Beans (Print version)

Crispy corn tostadas topped with seasoned beef, beans, fresh veggies, and flavorful garnishes.

# What you'll need:

→ Beef & Bean Mixture

01 - 1 pound ground beef (80/20 blend recommended)
02 - 1 (15 ounce) can refried beans (pinto or black)
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 tablespoon 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
18 - 1/4 cup chopped fresh cilantro
19 - 1 lime, cut into wedges
20 - Hot sauce (optional)

# Method:

01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened and translucent.
02 - Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
03 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5-6 minutes until fully browned and cooked through. Drain excess fat if needed.
04 - Stir in cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Mix thoroughly to distribute spices evenly and cook for 1 minute.
05 - Add refried beans to the seasoned beef and mix well. Cook for 2-3 minutes, stirring frequently, until the mixture is heated through and well combined. Remove from heat.
06 - Preheat oven to 350°F. Arrange tostada shells on a baking sheet and warm for 3-4 minutes until crisp and heated through.
07 - Spread a generous layer of the beef and bean mixture onto each warmed tostada shell, covering the surface evenly.
08 - Top each tostada with shredded lettuce, diced tomatoes, cheese, sour cream, black olives, and fresh cilantro. Serve with lime wedges and hot sauce on the side.

# Expert advice:

01 -
  • The crispy tostada shell against creamy beans creates the most satisfying texture contrast in every bite
  • This recipe comes together in under an hour but tastes like it came from a Mexican restaurant
  • You can customize the toppings endlessly, making everyone at your table happy
  • The beef and bean mixture reheats beautifully, so leftovers are just as good
02 -
  • Dont skip warming the tostada shells; the difference between roomtemperature and warmedtoasted shells is remarkable and prevents sogginess
  • Drain the beef if it releases a lot of fat, but leave about a tablespoon for flavor and to keep the beans from drying out
  • The beef and bean mixture can be made up to two days ahead and reheated gently before serving
  • Squeeze the lime over the assembled tostadas right before eating to keep the shells from getting soggy
03 -
  • If your refried beans seem too thick to blend with the beef, add a splash of water or beef broth to loosen them
  • Warm your serving platter in the oven for a few minutes; this helps keep the assembled tostadas crisp longer
  • Prep all your toppings before you start cooking so assembly goes quickly once the beef mixture is ready

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