Crispy Ground Beef Tostadas with Fresh Tomato Salsa and Spicy Crema

Craving a Tex-Mex dinner that’s both satisfying and easy to make? These crispy ground beef tostadas are the answer. We start with flour tortillas baked until golden and crunchy, then pile them high with warmly spiced ground beef, tender green peppers and onions, a bright tomato salsa and a drizzle of spicy sour cream. Every bite is a perfect balance of textures and flavors.

This recipe comes together in about 40 minutes, making it a great weeknight option. The homemade salsa and crema add freshness and heat, while the seasoned beef and melted cheese make it hearty enough to satisfy the whole family. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Dice the tomato. Roughly chop the cilantro leaves and stems. Cut the lime into quarters. Core, deseed and thinly slice the green pepper. Halve and peel the onion; thinly slice one half. Finely chop the remaining onion until you have 2 tablespoons.
2. In a medium bowl, combine the diced tomato, chopped cilantro, the 2 tablespoons of finely chopped onion, the juice from half a lime and a pinch of salt and pepper. Set the salsa aside. In a small bowl, combine the sour cream and hot sauce (use as much or as little as you like). Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and set aside.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground beef, Southwest spice blend, chili powder and a few generous pinches of salt. Cook, breaking up the meat into small pieces, until browned, about 4-5 minutes (it will finish cooking in the next step).
4. Once the beef is browned, add the sliced green pepper, sliced onion and a pinch of salt to the pan. Cook, stirring occasionally, until the vegetables are tender and the beef is cooked through, about 5-7 minutes. Add the beef stock concentrate and ¼ cup of water (use ½ cup if making 4 servings). Simmer until the liquid thickens slightly, about 1-2 minutes. Season with salt to taste, then remove the pan from the heat and set aside.
5. Drizzle the tortillas with 1 tablespoon of olive oil (2 tablespoons for 4 servings) and brush or rub to coat evenly. Arrange the tortillas in a single layer on a baking sheet (use two baking sheets for 4 servings). Gently prick each tortilla in a few places with a fork. Bake on the top rack until lightly golden, about 4-5 minutes per side, flipping halfway through. For 4 servings, bake on the top and middle racks, flipping and swapping the baking sheet positions halfway through. Watch carefully to avoid burning.
6. Divide the baked tortillas among plates and sprinkle evenly with the Mexican cheese blend. Top with the beef mixture, then spoon the salsa over the top. Drizzle with the spicy crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up faster, so keep an eye on them while baking.

Can I make this recipe ahead of time?

You can prepare the salsa and crema up to a day in advance and store them in the refrigerator. Cook the beef mixture and bake the tortillas just before serving for the best texture.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used in place of sour cream for the crema.