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

These crispy beef tostadas are the ultimate Tex-Mex comfort food. 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 a perfect balance of textures and flavors.

This recipe is all about big, bold flavors with minimal fuss. The ground beef is cooked with chili powder and Southwest spice blend, then simmered with beef stock concentrate for extra depth. The creamy, spicy sauce comes together in seconds with sour cream, hot sauce and a squeeze of lime. Whether for a weeknight dinner or a casual gathering, these tostadas are sure to impress.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice the green bell pepper and onion into small pieces. Dice the tomato. Zest and juice the lime. Finely chop the cilantro.
3. In a small bowl, combine the sour cream, hot sauce and half the lime juice. Stir until smooth. Set aside.
4. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook until softened, about 4-5 minutes. Transfer to a plate.
5. In the same skillet, add the remaining 2 teaspoons olive oil and the ground beef. Cook, breaking up the meat, until browned, about 4-5 minutes. Drain excess fat if needed.
6. Stir in the chili powder, Southwest spice blend, beef stock concentrate and 1/4 cup water. Simmer until the liquid reduces slightly, about 2 minutes. Season with salt and pepper to taste.
7. Place the flour tortillas on the prepared baking sheet. Bake until crisp and lightly golden, about 5-7 minutes.
8. Top each tortilla with the cooked beef mixture, then sprinkle with Mexican cheese blend. Return to the oven and bake until the cheese melts, about 2-3 minutes.
9. Remove from oven and top with the sautéed bell pepper and onion, diced tomato and a drizzle of the spicy crema. Garnish with chopped cilantro and a sprinkle of lime zest. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and crisp up faster. Adjust baking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat the beef and tortillas separately to maintain crispness.

Can I make this recipe vegetarian?

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