Beef Tostadas Beans Cheese (Printable)
Crispy corn tostadas layered with seasoned beef, creamy beans, melted cheese, and fresh vibrant toppings.
# What You Need:
→ Beef
01 - 1 lb ground beef (80/20 or leaner)
02 - 1 tsp ground cumin
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 2 tbsp tomato paste
10 - 1/4 cup water
→ Beans
11 - 1 can (15 oz) refried beans (pinto or black)
12 - 1 tbsp olive oil
13 - 1/4 tsp ground cumin
14 - Pinch of salt
→ Tostadas
15 - 8 corn tostada shells
→ Cheese
16 - 1 cup shredded cheddar or Mexican blend cheese
→ Fresh Toppings
17 - 1 cup finely shredded iceberg lettuce
18 - 1 medium tomato, diced
19 - 1/4 cup red onion, finely chopped
20 - 1/4 cup sour cream
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges, for serving
# How-To:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary. Stir in cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add tomato paste and water, then simmer for 3 to 4 minutes until mixture thickens. Remove from heat.
02 - In a small saucepan over medium heat, warm olive oil. Add refried beans, cumin, and salt. Stir until heated through and smooth, about 3 minutes.
03 - Arrange tostada shells on plates or serving platter. Spread a spoonful of warm beans on each shell, followed by seasoned beef, then shredded cheese. Top with lettuce, tomato, red onion, and desired toppings. Drizzle with sour cream, sprinkle cilantro, and add jalapeño slices if using. Serve immediately with lime wedges.
# Expert Tips:
01 -
- Ready in under 40 minutes, which means dinner happens without the stress.
- Everyone builds their own plate, so picky eaters and adventurous ones sit happily at the same table.
- The contrast between crispy tostadas and creamy beans with seasoned beef tastes far more impressive than the effort suggests.
02 -
- Drain your cooked beef if there's standing fat, but don't drain it completely—a little fat carries flavor and keeps everything moist.
- Don't assemble tostadas too far ahead or shells soften from the bean moisture; build them just before eating for that satisfying crunch.
03 -
- Cook the beef ahead and reheat it gently just before assembly—it frees you from kitchen stress and lets you focus on toppings.
- If shells are stale, bake them wrapped in foil at 375°F for a few minutes to restore crispness before serving.