Loaded Beef Tostadas
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Loaded Beef Tostadas
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Bring something special to the table with this well-loved recipe.
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Ingredients
Ground Beef Mixture:
- 1 tbsp vegetable oil, plus more for frying the tostada shells
- ½ yellow onion, diced
- 1 lb ground beef
- taco seasoning *Click link up above for the recipe which is enough for 1 lb of ground beef
- 3 cloves of garlic, minced
- ¼ cup water
Tostada Shells:
- corn tortillas
- vegetable oil
- sea salt, to taste
Toppings:
- refried beans *Click link up above for the recipe
- shredded lettuce
- grape tomatoes, halved
- avocado, thinly sliced
- green onions, sliced
- cotija cheese, crumbled
- Crema or sour cream
- salsa *Click link up above for the recipe
- hot sauce
Instructions
- Make the refried beans, if desired. Click here or up above for the recipe.
- Make the homemade salsa. Click here or up above for the recipe. Allow flavors to mingle in the refrigerator until needed.
- Make the taco seasoning. Click here or up above for the recipe.
- Make the ground beef mixture by heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
- Add the ground beef, breaking it up into crumbles with your spatula as it browns, and cook, stirring often, for 4-5 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute. Drain excess grease then add the taco seasoning. Toss to coat evenly and cook for 2 minutes.
- Add the water and simmer for 10 minutes. Taste and add salt and pepper, if needed.
- Make the crispy tostada shells by preheating the oven to 225 degrees and line a baking sheet with parchment paper.
- Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
- When the oil is HOT, carefully place 1 corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit.
- Fry 1 tortilla at a time, holding metal potato masher in an upright position on top of tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
- Drain both sides on paper towels then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
- To serve the tostadas, spoon on the refried beans followed by the ground beef mixture. Top with shredded lettuce, tomatoes, avocado slices, green onions, cotija cheese, and crema.
- Serve immediately with salsa and hot sauce on the side. Enjoy.
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