Beef Tostadas with Salsa Cheese (Printable)

Crispy corn tostadas layered with seasoned beef, fresh salsa, melted cheese, and creamy avocado slices.

# Ingredient List:

→ Beef

01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/4 cup beef broth or water

→ Tostadas

13 - 8 small corn tostada shells

→ Salsa

14 - 2 medium tomatoes, diced
15 - 1/4 cup red onion, finely diced
16 - 1 jalapeño, seeded and minced
17 - 1/4 cup fresh cilantro, chopped
18 - Juice of 1 lime
19 - Salt, to taste

→ Topping

20 - 1 cup shredded cheddar or Mexican blend cheese
21 - 1/2 cup sour cream
22 - 1 avocado, sliced
23 - Fresh cilantro, for garnish
24 - Lime wedges, for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef and break it up with a spoon. Cook until browned, about 5 to 7 minutes.
04 - Mix in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir and cook for 1 minute.
05 - Incorporate tomato paste, mix thoroughly, then pour in beef broth or water. Simmer for 3 to 4 minutes until the mixture thickens. Remove from heat.
06 - Combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Toss well to combine.
07 - Preheat oven to 375°F. Place corn tostada shells on a baking sheet and sprinkle half of the cheese over them. Bake for 3 to 4 minutes until the cheese melts.
08 - Top each baked shell with a spoonful of beef mixture, salsa, remaining cheese, avocado slices, and a dollop of sour cream. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, so you can have a vibrant dinner on the table without stress.
  • The crispy tostada shells give you that satisfying crunch that keeps everyone coming back for seconds.
  • You can prep the salsa and beef ahead, then just assemble when you're ready to eat.
02 -
  • Drain the beef after browning or your tostadas will turn soggy from the grease, I learned this the hard way.
  • Warm the tostada shells before topping them so they stay crisp, cold shells can go limp under the hot beef.
  • Don't skip the lime, it cuts through the richness and makes the whole dish taste brighter and more balanced.
03 -
  • Toast your spices in the pan for a full minute before adding liquid, it wakes up their flavor and makes the beef taste deeper.
  • Use a potato masher to break up the beef if you want a finer texture, it works faster than a spoon.
  • If your tostadas crack when you bite into them, try warming them a bit longer so they're more pliable.

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