Beef Tostadas with Beans (Printable)

Crispy tostadas topped with seasoned beef, creamy beans, fresh veggies, and tangy garnishes for a vibrant meal.

# What You’ll Need:

→ Beef

01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce

→ Refried Beans

12 - 1 (15 oz) can refried beans (vegetarian or traditional)
13 - 2 tbsp water, as needed

→ Tostadas & Toppings

14 - 8 tostada shells (store-bought or homemade; gluten-free if required)
15 - 1 cup shredded lettuce
16 - 1 cup diced cherry tomatoes
17 - 1/2 cup thinly sliced red onion
18 - 1 cup shredded cheddar or Mexican blend cheese
19 - 1/2 cup sour cream
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced
22 - Lime wedges, for serving

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onions and cook for 2 to 3 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
02 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6 to 8 minutes. Drain excess fat if necessary.
03 - Mix chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper into the beef. Cook for 1 minute to toast the spices evenly.
04 - Pour in tomato sauce and reduce heat. Simmer for 3 to 4 minutes, stirring occasionally, until thickened and flavorful. Remove from heat.
05 - In a separate saucepan, heat the refried beans over low heat. Stir in water gradually to achieve a spreadable texture. Keep warm until assembly.
06 - Spread a layer of warm refried beans on each tostada shell. Top with seasoned beef, shredded lettuce, diced tomatoes, sliced red onions, cheese, avocado slices, and chopped cilantro.
07 - Drizzle each tostada with sour cream and serve alongside lime wedges.

# Expert Advice:

01 -
  • Ready in under 45 minutes but tastes like you spent all day on it.
  • Every bite has texture and freshness—crispy shell, creamy beans, juicy beef, cool avocado.
  • You can customize each tostada exactly how you like it, no compromises.
  • Feeds a crowd without fussing or fancy techniques.
02 -
  • Drain excess fat from the beef after browning it—too much grease makes the tostada soggy and the flavors muddy.
  • Add the water to refried beans gradually; it's easier to add more than to rescue beans that turned into soup.
  • Toast the spices for a full minute even though it feels fast—this is what gives the beef its authentic flavor.
  • Assemble tostadas right before serving or the shells will soften; this isn't a dish that waits well.
03 -
  • If your tostada shells are soft or stale, refresh them in a 350°F oven for 3–4 minutes before assembling.
  • Keep all your toppings in small bowls and in easy reach before you start cooking—assembly goes much faster this way.
  • Press your avocado slices gently onto the beef so they stay in place and don't slide off on the first bite.

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