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5.0 from 12 votes

Ground Beef Tostadas with Salsa de Aguacate

Please keep these Ground Beef Tostadas with Salsa de Aguacate in mind for some quick meals! It's a delicious combo and it comes together without too much effort. 

Prep Time
15 mins
Cook Time
15 mins
Servings: 3
Calories: 848 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Ground Beef:
  • 1 lb. ground beef
  • 1/2 small onion
  • 2 garlic cloves
  • 1-2 chipotles in adobo
  • 1-2 tablespoons adobo sauce
  • 1 tablespoon chile powder (optional)
  • 2-3 teaspoons Mexican oregano
  • 1/4 teaspoon cumin
  • 3/4 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • splash of water
For the Salsa de Aguacate:
  • 1 avocado
  • 1/2 garlic clove
  • juice of 1 lime
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 4-5 cilantro sprigs
For the Tostadas:
  • 1 cup refried beans
  • 1 cup shredded cheese
  • Freshly chopped cilantro
  • 6-8 tostada shells

Instructions

    Cup of Yum
  1. To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water.
  2. For the Ground Beef, start by finely chopping 1/2 small onion. Sweat the onion in some oil over medium heat. Once the onion has softened you can add the pound of ground beef, cooking until it is browned. Once browned you are welcome to drain off any fat if you want. Add 2 minced garlic cloves and cook briefly for 30-60 seconds, and then add the remaining ingredients: 1-2 diced chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 1 tablespoon chile powder (optional), 1/4 teaspoon cumin, 2-3 teaspoons Mexican oregano, 3/4 teaspoon salt, freshly cracked black pepper, and a splash of water. Combine well over medium heat and then take a final taste for seasoning. I added another generous pinch of salt to this batch. Once you're happy with the flavor turn the heat down to low to keep warm. Note: I usually scrape out the seeds of the chipotles. More info on working with chipotles in adobo.
  3. To bake your own tostada shells, rub a thin layer of oil on each side of the corn tortillas using your fingers or a pastry brush. Give them 4-5 minutes per side in the oven at 400F, or until they are crispy and just starting to turn a darker brown. See Homemade Tostada Shells for some pics on this process. If you are using store-bought tostada shells be sure to warm them up before serving.
  4. Prepare the other fixings. For this batch that meant shredding some Jack cheese and chopping up some cilantro. I also used some of these refried beans.
  5. Each tostada shell gets a thin layer of refried beans, ground beef, cheese, cilantro, and plenty of Salsa de Aguacate. Feel free to give them a final squeeze of lime. Enjoy!!

Nutrition Information

Calories 848kcal (42%) Carbohydrates 42g (14%) Protein 42g (84%) Fat 58g (89%) Saturated Fat 20g (100%) Polyunsaturated Fat 5g Monounsaturated Fat 26g Trans Fat 2g Cholesterol 137mg (46%) Sodium 2824mg (118%) Potassium 908mg (26%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 455IU (9%) Vitamin C 9mg (10%) Calcium 315mg (32%) Iron 6mg (33%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 848

% Daily Value*

Calories 848kcal 42%
Carbohydrates 42g 14%
Protein 42g 84%
Fat 58g 89%
Saturated Fat 20g 100%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 26g 130%
Trans Fat 2g 100%
Cholesterol 137mg 46%
Sodium 2824mg 118%
Potassium 908mg 19%
Fiber 11g 44%
Sugar 4g 8%
Vitamin A 455IU 9%
Vitamin C 9mg 10%
Calcium 315mg 32%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.