Beef Tostadas Refried Beans (Printable)
Crispy tostadas layered with beef, creamy beans, fresh veggies, and a sprinkle of cheese for a tasty meal.
# What You’ll Need:
→ Beef
01 - 1 lb ground beef, 85% lean
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce or salsa
→ Beans
11 - 1 (15 oz) can refried beans, warmed
12 - 2 tbsp water, optional to loosen
→ Tostadas
13 - 8 corn tostada shells
→ Toppings
14 - 1 cup shredded iceberg lettuce
15 - 1 cup diced tomatoes
16 - 1/2 cup shredded cheddar or Monterey Jack cheese
17 - 1/4 cup chopped fresh cilantro
18 - 1/4 cup sliced radishes, optional
19 - 1/4 cup sour cream
20 - 1 ripe avocado, sliced or diced
21 - Lime wedges for serving
# How-To Steps:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart, until evenly browned, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add finely chopped onion and minced garlic to the skillet. Sauté until softened, approximately 2 to 3 minutes.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper into the beef mixture. Cook for 1 minute until fragrant.
04 - Stir in tomato sauce or salsa. Reduce heat and simmer for 3 to 4 minutes until the mixture thickens. Remove from heat.
05 - In a separate saucepan, heat the refried beans over low heat. Add water as needed to achieve a smooth, spreadable consistency.
06 - Arrange tostada shells on serving plates. Spread each with warm refried beans, then layer with the seasoned beef mixture.
07 - Top each tostada with shredded lettuce, diced tomatoes, shredded cheese, chopped cilantro, radishes if desired, sour cream, and avocado slices. Serve immediately with lime wedges.
# Expert Advice:
01 -
- Every bite delivers that satisfying crackle you cant get from a soft tortilla, turning simple ingredients into something exciting.
- Assembly happens fast once the beef is done, so you can feed hungry people without the stress of perfectly folded shells breaking apart.
- Toppings pile on in whatever order you like, meaning everyone at the table gets exactly what they want without complaints.
02 -
- Drain the beef fat if there is more than a tablespoon pooling in the pan, or the spices will turn slick instead of coating the meat evenly.
- Warm the beans before spreading or they will tear the crispy shells, and nobody wants a broken tostada before it even gets to the table.
- Assemble right before serving because the shells lose their crunch fast once topped, turning chewy instead of shattering perfectly.
03 -
- Toast your spices in the dry skillet for 30 seconds before adding the beef if you want deeper, smokier flavor that tastes like you worked harder than you did.
- Use a fork to mash a few avocado slices with lime juice and salt right on the tostada instead of slicing them, creating a creamy layer that stays put instead of sliding off.