Crispy Beef Tostadas with Bell Pepper, Tomato Salsa &Amp; Spicy Crema

These crispy beef tostadas bring all the bold, vibrant flavors of Tex-Mex cuisine to your table in under 30 minutes. A crunchy baked tortilla serves as the base for a hearty layer of seasoned ground beef, tender bell pepper strips and onion, all topped with a fresh tomato salsa and a drizzle of spicy crema. It’s a fun, customizable dinner that’s sure to become a weeknight favorite.

What makes this dish shine is the combination of textures and temperatures: the warm, spiced beef contrasts with the cool, tangy salsa and creamy, spicy sauce, all piled high on a crisp tortilla. Feel free to adjust the heat level by adding more or less hot sauce to the crema. Serve with lime wedges on the side for an extra burst of freshness.

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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. Adjust an oven rack to the top position (or top and middle for 4 servings) and preheat to 450°F. 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 bell pepper into strips.
2. In a medium bowl, combine the diced tomato, chopped cilantro, the 2 tablespoons of finely chopped onion, juice from half the lime and a pinch of salt and pepper. In a small bowl, combine the sour cream with as much hot sauce as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
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 big pinches of salt. Cook, breaking up the meat into pieces, until browned, 4-5 minutes (it will finish cooking in the next step).
4. Once the beef is browned, add the bell pepper strips, sliced onion and a pinch of salt to the pan. Cook, stirring, until the vegetables are tender and the beef is cooked through, 5-7 minutes. Add the beef stock concentrate and ¼ cup water (½ cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove the pan from the heat and set aside.
5. Drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat all over. Arrange them in a single layer on a baking sheet (divide between 2 sheets for 4 servings). Gently prick each tortilla in a few places with a fork. Bake on the 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.) Watch carefully-tortillas brown fast!
6. Divide the tortillas among plates; evenly sprinkle with the Mexican cheese blend. Top with the beef mixture, salsa and 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. They may be smaller and crisp up faster, so adjust baking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat tortillas in the oven to restore crispness.

Can I make this vegetarian?

Absolutely! Substitute the ground beef with crumbled tofu or a plant-based ground meat alternative and use vegetable stock concentrate.