Beef Tostadas with Beans (Printable)
Crispy tostadas topped with savory beef, creamy beans, fresh lettuce, and tangy garnishes for a vibrant meal.
# What You'll Need:
→ Beef
01 - 1 pound ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 cup water
→ Tostadas
12 - 8 corn tostada shells
→ Refried Beans
13 - 1 can (15 ounces) refried beans
14 - 2 tablespoons water, as needed
15 - 1 tablespoon vegetable oil
16 - 1/4 teaspoon ground cumin (optional)
→ Fresh Toppings
17 - 2 cups shredded iceberg lettuce
18 - 1 cup cherry tomatoes, quartered
19 - 1/2 cup thinly sliced red onion
20 - 1/2 cup shredded cheddar or Mexican blend cheese
21 - 1/4 cup sour cream
22 - 1/4 cup fresh cilantro leaves
23 - 1 lime, cut into wedges
# How-To Steps:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 2 minutes until softened, then add minced garlic and cook for 30 seconds.
02 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5 to 7 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Pour in 1/4 cup water, mix thoroughly, and simmer for 2 to 3 minutes until most liquid evaporates. Remove from heat.
04 - In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add refried beans and 2 tablespoons water, adding more water as needed to achieve a creamy consistency. Optionally stir in ground cumin. Warm through and keep on low heat.
05 - If making tostada shells at home, brush corn tortillas lightly with oil and bake on a baking sheet at 400°F for 5 to 7 minutes per side until golden and crisp. Otherwise, use store-bought shells.
06 - Spread warm refried beans evenly over each tostada shell. Top with seasoned beef, shredded lettuce, quartered cherry tomatoes, sliced red onion, and shredded cheese. Drizzle with sour cream, sprinkle with cilantro leaves, and serve with lime wedges.
# Expert Suggestions:
01 -
- Everything comes together in under an hour, and most of that is hands-off.
- The contrast between crispy shells, warm beef, and cold toppings makes every bite interesting.
- You can set out all the toppings and let everyone build their own, which turns dinner into something a little more fun.
02 -
- Drain the beef well or the shells will get soggy before you even sit down to eat.
- Warm the beans with a little water and oil so they spread easily and don't tear the tostada shell.
- Add the cold toppings right before serving so the lettuce stays crisp and the contrast between hot and cold stays sharp.
03 -
- Let the beef brown without stirring it too much so you get those darker, caramelized bits that add real flavor.
- Taste the beans before serving and adjust with a pinch of salt or cumin if they need it.
- Squeeze lime over everything at the table, it wakes up every other flavor and makes the whole dish feel brighter.