Crispy Beef and Cheese Tostadas with Green Pepper and Tomato Salsa

If you love tacos, get ready for a new favorite: tostadas. These crispy flat tortillas are the perfect base for piling on all the good stuff. We’re talking warmly spiced ground beef, melty cheese, fresh tomato salsa and a zesty hot sauce crema.

This recipe takes Tex-Mex night to the next level. With a crunchy shell and plenty of toppings, every bite is a satisfying mix of textures and flavors. Best of all, it comes together quickly for a fun and delicious dinner.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Finely dice the onion. Thinly slice the long green pepper into rings. Dice the tomato. Pick the cilantro leaves from the stems and roughly chop. Cut the lime into wedges.
3. In a small bowl, combine the sour cream and hot sauce. Set aside.
4. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Drain excess fat if needed.
5. Add the diced onion and sliced green pepper to the skillet. Cook for 2-3 minutes until softened. Stir in the chili powder, southwest spice blend and beef stock concentrate. Cook for 1 minute more. Remove from heat and set aside.
6. Brush both sides of each flour tortilla with the remaining olive oil. Place them on the prepared baking sheet. Bake for 5 minutes, then flip and bake for another 3-4 minutes until golden and crispy.
7. Top each crispy tortilla with the beef mixture. Sprinkle the Mexican cheese blend evenly over the top. Return to the oven for 2-3 minutes until the cheese is melted.
8. Remove from the oven. Top with diced tomato and chopped cilantro. Drizzle the hot sauce crema over the tostadas. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well for tostadas. They will be crispier and have a more authentic flavor. Adjust baking time as needed.

How do I store leftover tostada components?

Store the cooked beef, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Keep the crispy tortillas in a sealed bag at room temperature. Reheat the beef before serving.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with a plant-based ground meat alternative or black beans. Adjust cooking time as needed.