Beef Tostadas
Recipe GLPR3cb2153a165475
A classic Mexican-inspired main course featuring seasoned ground beef served on crispy corn tostadas, layered with refried beans, melted Monterey Jack cheese, and a drizzle of thinned sour cream. Top with fresh lettuce, cilantro, and hot sauce for a quick and satisfying weeknight dinner.
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Ingredients
2 tablespoons Vegetable oil
½ small Red onion, finely chopped
2 cloves Garlic cloves, minced
¾ pound Ground beef
Kosher salt
2 tablespoons Tomato paste
1 tablespoon Chili powder
1 15-ounce can Refried beans, canned
⅓ cup Sour cream
8 Corn tostadas
1½ cups Shredded Monterey Jack cheese
Shredded lettuce
Hot sauce
Fresh cilantro
2 tablespoons Water
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped red onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef and 1/2 teaspoon kosher salt to the skillet. Break the meat into small crumbles with a spoon or spatula and cook until completely browned, about 3 minutes. Drain excess fat if necessary.
Stir in the tomato paste and chili powder until well combined. Cook, stirring frequently, for 2 minutes until the flavors meld. Set the beef mixture aside and keep warm.
While the beef is cooking, warm the refried beans in a small saucepan over medium heat, stirring occasionally. In a small bowl, whisk together the sour cream and 2 tablespoons water until you reach a drizzle consistency.
Spread a generous layer of the warm refried beans onto each corn tostada. Top with a portion of the seasoned ground beef, then sprinkle with shredded Monterey Jack cheese.
Drizzle the thinned sour cream over each tostada. Finish with shredded lettuce, hot sauce, and fresh cilantro as desired. Serve immediately while warm and crispy.
