Crispy Beef and Cheese Tostadas with Bell Pepper and Tomato Salsa

These crispy beef tostadas are a fun and flavorful twist on taco night. A flat tortilla is baked until golden and crunchy, then piled high with warmly spiced ground beef, tender bell peppers and melted Mexican cheese. A fresh tomato salsa and a spicy hot sauce crema add brightness and heat.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The contrast of crunchy tostada, savory beef and creamy, tangy toppings makes every bite satisfying. Serve with lime wedges for a 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 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 middle position if making 4 servings). 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 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, 2 tablespoons 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 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 up 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. Cook, stirring occasionally, until the vegetables are tender and the beef is cooked through, about 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. Season with salt to taste. Remove from heat and set aside.
5. Drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat both sides evenly. Arrange the tortillas in a single layer on a baking sheet (use two sheets for 4 servings). Gently prick each tortilla several times with a fork. Bake on the top rack until lightly golden, about 4-5 minutes, then flip and bake for another 4-5 minutes. For 4 servings, bake on the top and middle racks, swapping the sheets halfway through. Watch carefully-tortillas brown quickly.
6. Divide the baked tortillas among plates. Sprinkle evenly with the Mexican cheese blend. Top with the beef and pepper mixture, then spoon the salsa and drizzle the spicy crema over each tostada. 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. They may be smaller and crisp up faster, so adjust baking time accordingly.

How do I store leftovers?

Store the components separately: keep the beef mixture in an airtight container in the fridge for up to 3 days. Reheat and assemble on fresh tostadas.

Can I make this vegetarian?

Absolutely. Substitute the ground beef with a plant-based crumble or black beans and use vegetable stock concentrate.