30 min
Spiced Beef and Refried Bean Tostadas
Recipe GLPR63359daa254d74
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.
