Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8–10 corn tortillas or tostada shells
- 1 cup refried beans (optional but recommended)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Sour cream and salsa for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent. Add the ground beef and cook until browned, breaking it apart with a spatula. Once cooked, stir in minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until fragrant and well-seasoned.
- If using store-bought tostada shells, arrange them on a baking sheet. For homemade tortillas, crisp up corn tortillas in the oven at 400°F (200°C) for about 10 minutes until golden and crispy.
- Spread refried beans on each tostada shell if desired. Top with seasoned ground beef, then layer with shredded lettuce, diced tomatoes, and cheese. Garnish with fresh cilantro and add sides like sour cream and salsa. Drizzle hot sauce or pico de gallo for added flavor.
Notes
- Consider adding sautéed peppers, black beans, or corn for variation.
- For extra protein, substitute beef with chicken, turkey, or plant-based alternatives.
- Store cooked beef in an airtight container for up to 3 days. Reheat separately to keep shells crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: Mexican
- Diet: Gluten-Free (with gluten-free tortillas)
Nutrition
- Serving Size: 1 tostada
- Calories: 250 kcal Kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 50 mg