Beef Tostadas with Beans Cheese (Printable Version)
Crispy tostadas layered with seasoned beef, refried beans, melted cheese, and fresh toppings for a vibrant meal.
# What You'll Need:
→ Beef
01 - 1 lb ground beef (80/20 or leaner)
02 - 1 tsp ground cumin
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 2 tbsp tomato paste
10 - 1/4 cup water
→ Beans
11 - 1 can (15 oz) refried beans (pinto or black)
12 - 1 tbsp olive oil
13 - 1/4 tsp ground cumin
14 - Pinch of salt
→ Tostadas
15 - 8 corn tostada shells, store-bought or homemade
→ Cheese
16 - 1 cup shredded cheddar or Mexican cheese blend
→ Fresh Toppings
17 - 1 cup finely shredded iceberg lettuce
18 - 1 medium tomato, diced
19 - 1/4 cup finely chopped red onion
20 - 1/4 cup sour cream
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges, for serving
# Directions:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary. Stir in cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add tomato paste and water, then simmer for 3 to 4 minutes until the mixture thickens and beef is well coated. Remove from heat.
02 - In a small saucepan, warm olive oil over medium heat. Add refried beans, ground cumin, and salt, stirring until heated through and smooth, about 3 minutes.
03 - Place tostada shells flat on plates or a serving platter. Spread a generous spoonful of warm refried beans on each shell. Top with seasoned beef, then sprinkle with shredded cheese. Add shredded lettuce, diced tomato, chopped red onion, and additional toppings as desired. Drizzle with sour cream, sprinkle with chopped cilantro, and add jalapeño slices if using. Serve immediately with lime wedges.
# Expert Advice:
01 -
- It comes together faster than ordering takeout, but tastes like you've been in the kitchen all day.
- Everyone gets to build their own plate, so there's no arguing about what goes where.
- The seasoned beef is bold enough to stand on its own, but the fresh toppings keep it from feeling heavy.
02 -
- Don't skip draining the beef unless you want the tostada shells to turn soggy within seconds—the extra fat is the enemy of crispness.
- The spices need to toast slightly in the beef for about 30 seconds before you add the tomato paste, or they'll taste raw and dusty.
- If your beans come straight from the can without any doctoring, they'll taste one-dimensional—the extra cumin and oil are what make them taste like they actually belong on a plate.
03 -
- Brown your ground beef without stirring it constantly for the first minute or two—the meat needs a moment to develop a crust, which gives the finished dish better flavor and texture.
- Keep your tostada shells warm by covering them loosely with a clean kitchen towel while you finish cooking everything else, so the cheese actually melts instead of sitting on top like a cold disk.