Crispy Tex-Mex Tostadas with Spiced Beef and Fresh Tomato Salsa

These crispy tostadas are the ultimate vehicle for bold Tex-Mex flavors. A flat, oven-baked tortilla becomes a crunchy canvas for layers of warmly spiced ground beef, tender bell peppers and onions and a generous sprinkle of melted Mexican cheese. A fresh tomato salsa and a drizzle of hot sauce crema add brightness and heat.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes. The contrast of textures-crispy tortilla, savory beef, creamy cheese and zesty salsa-makes every bite satisfying. Serve with lime wedges for an extra pop 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 Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position (and a middle rack if baking two sheets). Wash and dry all produce. Dice the tomato. Roughly chop the cilantro. Halve and peel the onion; thinly slice one half and finely chop the remaining half until you have about 2 tablespoons. Quarter the lime. Halve, core and thinly slice the green bell pepper into strips.
2. In a medium bowl, combine the diced tomato, chopped cilantro, finely chopped onion, juice from half the lime and a pinch of salt and pepper. Set the salsa aside. In a small bowl, stir together the sour cream and hot sauce (use as much or as little as you like). Add 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 the meat into small pieces, until browned, about 4-5 minutes.
4. Add the sliced bell pepper, sliced onion and a pinch of salt to the pan with the beef. Cook, stirring occasionally, until the vegetables are tender and the beef is fully cooked, 5-7 minutes. Stir in the beef stock concentrate and ¼ cup water (½ cup for 4 servings). Simmer until the liquid thickens slightly, 1-2 minutes. Remove from heat and season with salt to taste.
5. Drizzle the tortillas with the remaining olive oil and rub to coat both sides evenly. Arrange them in a single layer on a baking sheet (use two sheets if needed). Prick each tortilla a few times with a fork. Bake on the top rack until lightly golden, about 4-5 minutes per side, flipping halfway through. If using two sheets, swap their positions halfway. Watch carefully-tortillas brown quickly.
6. Place the crispy tortillas on plates. Sprinkle the Mexican cheese blend evenly over each tortilla. Top with the beef mixture, then spoon the salsa over the top. Drizzle with the hot sauce 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 and will be even crispier. Adjust baking time as needed since they may brown faster.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and tortillas in the oven to maintain crispness.

Can I make this vegetarian?

Absolutely! Substitute the ground beef with a plant-based crumble or black beans. Adjust the spices accordingly.