Spiced Beef and Refried Bean Tostadas

Name: Spiced Beef and Refried Bean Tostadas
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 large tomato, finely chopped; ½ small white onion, finely chopped; 1 jalapeño pepper, finely chopped; ½ cup fresh cilantro, finely chopped; ½ Juice of ½ lime; 1½ teaspoons kosher salt, divided; 1 tablespoon extra-virgin olive oil; 1 pound ground beef; 1½ teaspoons ground cumin; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 2 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 2 (16-ounce) cans refried beans; 8 tostadas; 1 avocado, thinly sliced; ¼ cup crumbled Cotija cheese; 2 tablespoons water

Recipe GLPR63359daa254d74

Mexican

Main Course

30 min

Oven

Stovetop

SNAP eligible

Crispy tostadas are layered with seasoned ground beef, warm refried beans, and fresh pico de gallo, then topped with creamy avocado and crumbled Cotija cheese. A vibrant, satisfying main course with bold spices and fresh garnishes.

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Ingredients

1 large tomato, finely chopped

½ small white onion, finely chopped

1 jalapeño pepper, finely chopped

½ cup fresh cilantro, finely chopped

½ Juice of ½ lime

1½ teaspoons kosher salt, divided

1 tablespoon extra-virgin olive oil

1 pound ground beef

1½ teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 garlic cloves, thinly sliced

2 tablespoons tomato paste

2 (16-ounce) cans refried beans

8 tostadas

1 avocado, thinly sliced

¼ cup crumbled Cotija cheese

2 tablespoons water

Directions

Preheat your oven to 250°F. In a medium bowl, combine the chopped tomato, white onion, jalapeño, and cilantro. Add the lime juice and ½ teaspoon of salt, then toss well to blend. Set this fresh pico de gallo mixture aside.
Place a large skillet over medium-high heat and add the olive oil. Once hot, add the ground beef along with the cumin, coriander, smoked paprika, cayenne pepper, and remaining 1 teaspoon of salt. Cook while stirring frequently and breaking up the meat with a spoon or spatula, until the beef is browned and cooked through, about 3 to 4 minutes, reaching an internal temperature of 160°F.
Add the sliced garlic and tomato paste to the skillet with the beef. Stir to combine and cook for about 2 minutes until fragrant. Pour in the water, stirring occasionally, and cook for an additional minute to incorporate.
While the beef cooks, heat the refried beans in a medium saucepan over medium heat. Stir occasionally until the beans are warmed through, about 4 minutes.
Arrange the tostadas in a single layer on a baking sheet and place in the preheated oven. Bake for about 4 minutes until they are heated through but still crispy.
Remove the tostadas from the oven. Spread a layer of warm refried beans on each tostada, then top with a portion of the spiced beef mixture. Spoon the pico de gallo over each one. Divide the sliced avocado among the tostadas and finish with a sprinkle of crumbled Cotija cheese.

Comments

Grocery List Plus Editorial Staff4

This recipe checks most boxes for a Charlotte weeknight: tomato, onion, jalapeño, cilantro, lime, and beef are all easy at any major local chain, and the spices (cumin, coriander, paprika, cayenne) are pantry staples. Cotija cheese is the only special hunt—most Harris Teeters and larger Krogers stock it, but a Food Lion shopper may need to add a second stop or substitute queso fresco. The real cost driver is ground beef and avocado; at current prices, a serving will run $2.50–$3.50, which is reasonable for a taco dinner. The stated 30 minutes is honest if your beef browns in 8–10 minutes and you're not making fresh pico de gallo; if you dice tomato, onion, and jalapeño by hand, add 10 minutes. Tostadas are a same-night dish—leftovers turn soggy within hours, so this feeds a family once and doesn't stretch. The flavor profile lands well in North Carolina, though coastal readers might add local shrimp instead of beef.