Beef Tostadas Beans Lettuce (Printable)
Crispy corn shells topped with seasoned beef, creamy beans, and fresh lettuce for a vibrant Mexican-inspired dish.
# What You Need:
→ Beef Mixture
01 - 1 pound ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 cup water
→ Tostadas
12 - 8 corn tostada shells
→ Refried Beans
13 - 1 can (15 ounces) refried beans
14 - 2 tablespoons water, as needed
15 - 1 tablespoon vegetable oil
16 - 1/4 teaspoon ground cumin (optional)
→ Fresh Toppings
17 - 2 cups shredded iceberg lettuce
18 - 1 cup cherry tomatoes, quartered
19 - 1/2 cup red onion, thinly sliced
20 - 1/2 cup shredded cheddar or Mexican blend cheese
21 - 1/4 cup sour cream
22 - 1/4 cup fresh cilantro leaves
23 - 1 lime, cut into wedges
# Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add ground beef to the skillet, breaking it apart with a spoon. Cook 5 to 7 minutes until browned. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Pour in water, mix well, and simmer for 2 to 3 minutes until most liquid evaporates. Remove from heat.
04 - In a small saucepan over medium heat, warm vegetable oil. Add refried beans and water, stirring to reach desired creamy consistency. Mix in cumin if desired, then keep warm over low heat.
05 - If making homemade shells, brush corn tortillas lightly with oil and bake at 400°F for 5 to 7 minutes per side until crisp and golden. Otherwise, use store-bought shells.
06 - Spread warm refried beans evenly on each tostada shell. Top with seasoned beef, shredded lettuce, tomatoes, red onion, and cheese. Drizzle with sour cream, garnish with cilantro, and serve with lime wedges.
# Expert Hints:
01 -
- Everything comes together in under 40 minutes, which means dinner on even the most chaotic weeknight.
- The beef filling is forgiving and flavorful—once you nail the spice blend, you'll crave it on everything.
- Your guests get to customize their own tostadas, which always feels like a small celebration at the table.
02 -
- Don't skip draining the excess fat from the beef; a little is good for flavor, but too much will make the filling slide right off your tostada.
- The order of assembly matters more than you'd think; beans first creates a buffer between the warm beef and crisp shell, keeping everything from getting soggy.
- Warm everything before you assemble—cold beans on a tostada shell is a texture disaster waiting to happen.
03 -
- If your refried beans are too thick, add water one tablespoon at a time until they're spreadable; thick beans are harder to distribute evenly and will tear your shell.
- Make the beef filling first and keep it warm while you prep your toppings; this way you have one less thing to manage during final assembly.