Loaded Beef Tostadas
I made these loaded beef tostadas in honor of Cinco de Mayo and they were a big hit with my family. What’s not to love about a freshly made crispy tostada shell topped with homemade refried beans and flavorful ground beef then loaded with chopped lettuce, tomatoes, avocado, green onion, cotija cheese and crema with lots of fresh salsa on the side? I love that this dinner was made from ingredients I had on hand in my pantry and refrigerator and you can adapt it with whatever ingredients you have or like. I’m looking forward to the leftovers for lunch tomorrow.
How to Make Loaded Beef Tostadas
Make the refried beans, if desired. Click here for the recipe.
Make the homemade salsa. Click here for the recipe. Allow flavors to mingle in the refrigerator until needed.
Make the taco seasoning. Click here for the recipe.
Make the ground beef mixture by heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes. Add the ground beef, breaking it up into crumbles with your spatula as it browns. Add the garlic and cook, stirring constantly, for 1 minute. Drain excess grease then add the taco seasoning. Toss to coat evenly and cook for 2 minutes.
Add the water and simmer for 10 minutes.
Make the crispy tostada shells by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
When the oil is HOT, carefully place 1 corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry 1 tortilla at a time, holding metal potato masher in an upright position on top of tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
Drain both sides on paper towels then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
To serve the tostada, spoon on the refried beans followed by the ground beef mixture. Top with shredded lettuce, tomatoes, avocado slices, green onions, cotija cheese, and crema. Serve immediately with salsa and hot sauce on the side. Enjoy.
Ingredients
Ground Beef Mixture:
- 1 tbsp vegetable oil, plus more for frying the tostada shells
- ½ yellow onion, diced
- 1 lb ground beef
- Taco Seasoning *Click link up above for the recipe which is enough for 1 lb of ground beef
- 3 cloves of garlic, minced
- ¼ cup water
Tostada Shells:
- Corn tortillas
- Vegetable oil
- Sea salt, to taste
Toppings:
- Refried beans *Click link up above for the recipe
- Shredded lettuce
- Grape tomatoes, halved
- Avocado, thinly sliced
- Green onions, sliced
- Cotija cheese, crumbled
- Crema or sour cream
- Salsa *Click link up above for the recipe
- Hot sauce
Instructions
- Make the refried beans, if desired. Click here or up above for the recipe.
- Make the homemade salsa. Click here or up above for the recipe. Allow flavors to mingle in the refrigerator until needed.
- Make the taco seasoning. Click here or up above for the recipe.
- Make the ground beef mixture by heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
- Add the ground beef, breaking it up into crumbles with your spatula as it browns, and cook, stirring often, for 4-5 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute. Drain excess grease then add the taco seasoning. Toss to coat evenly and cook for 2 minutes.
- Add the water and simmer for 10 minutes. Taste and add salt and pepper, if needed.
- Make the crispy tostada shells by preheating the oven to 225 degrees and line a baking sheet with parchment paper.
- Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
- When the oil is HOT, carefully place 1 corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit.
- Fry 1 tortilla at a time, holding metal potato masher in an upright position on top of tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
- Drain both sides on paper towels then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
- To serve the tostadas, spoon on the refried beans followed by the ground beef mixture. Top with shredded lettuce, tomatoes, avocado slices, green onions, cotija cheese, and crema.
- Serve immediately with salsa and hot sauce on the side. Enjoy.
My mouth is watering terribly at your beef tostadas! They look seriously yummy.
They look delicious but I would have to make my own corn tortillas, I have never seen them here. Keep safe Diane
These babies look awesome Pam. What are the larger, light colored chunks on the bottom in the first shot?
Larry,
Homemade refried beans! They are so darn tasty.
-Pam
What a great Cinco De Mayo meal.