Beef Tostadas Beans Cheese (Printer-friendly)
Crispy corn tostadas topped with seasoned beef, creamy beans, melted cheese, and fresh vibrant garnishes.
# 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 blend cheese
→ 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
# How to Prepare:
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 ground 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 beef is coated and sauce thickens. Remove from heat.
02 - In a small saucepan, heat olive oil over medium heat. Add refried beans, ground cumin, and a pinch of salt. Stir continuously until heated through and smooth, approximately 3 minutes.
03 - Place tostada shells on plates or a serving platter. Spread a spoonful of warm refried beans evenly on each shell. Top with seasoned beef, then sprinkle with shredded cheese. Add shredded lettuce, diced tomatoes, and chopped red onion. Drizzle with sour cream, garnish with chopped cilantro, and optional jalapeño slices. Serve immediately with lime wedges.
# Expert Advice:
01 -
- You build your own plate, so everyone gets exactly what they crave.
- The whole thing comes together in under 40 minutes, perfect for busy weeknights.
- Crispy shells stay sturdy enough to hold everything without falling apart.
- It's genuinely hard to mess up, even if you're improvising with what you have.
02 -
- Don't skip draining the excess fat from the beef—too much grease makes the tostada shells soggy and the flavors muddy.
- Warm your beans right before you assemble so they spread easily and stay creamy on the shells.
- Assemble right before eating; once the warm beef and beans hit the tostada, you have maybe 5 minutes before it gets soft.
03 -
- If your tostada shells ever go stale, refresh them in a 375°F oven for 3 to 4 minutes right before assembling.
- Make the seasoned beef and warmed beans ahead and reheat them gently just before serving, so you only have to focus on assembly.