Go Back

Loaded Beef Tostadas

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main
Cuisine: Mexican
Keyword: Cinco de Mayo
Servings: 4
Author: Pam

Ingredients

Ground Beef Mixture:

  • 1 tbsp vegetable oil, plus more for frying the tostada shells
  • 1/2 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
  • 1/4 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 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.