Crispy Beef and Cheese Tostadas with Bell Pepper and Tomato Salsa

These crispy 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, sautéed bell pepper and onion and a generous sprinkle of Mexican cheese. A fresh tomato salsa and a zesty hot sauce crema add brightness and heat, making every bite irresistible.

Perfect for a quick weeknight dinner, this recipe comes together in about 40 minutes. The combination of textures-crunchy tortilla, tender beef, creamy cheese and fresh salsa-is sure to please the whole family. Serve with lime wedges for an extra pop of citrus.

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Ingredients

1 unit 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

3 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 tablespoons. Quarter lime. Halve, core and thinly slice bell pepper into strips.
2. In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime and a pinch of salt and pepper. In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, Southwest Spice Blend, chili powder and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it will finish cooking in the next step).
4. Once beef is browned, add bell pepper, sliced onion and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes. Add stock concentrate and ¼ cup water (½ cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
5. Drizzle tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) Tip: Watch carefully-tortillas brown fast!
6. Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with beef mixture, salsa and crema. Serve with remaining lime wedges on the side. Ground beef is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may bake slightly faster, so keep an eye on them.

Can I make the salsa ahead of time?

Absolutely. The salsa can be made up to a day in advance and stored in the refrigerator.

What can I substitute for the Southwest Spice Blend?

You can use a mix of cumin, paprika, garlic powder and a pinch of cayenne as a substitute.