Crispy Beef Tostadas with Green Pepper Salsa and Spicy Crema

These crispy beef tostadas are a fun and flavorful twist on taco night. A flat tortilla is baked until golden and crunchy, providing the perfect base for a hearty pile of seasoned ground beef, sautéed green peppers and onions, fresh tomato salsa and a spicy hot sauce crema. Each bite is a satisfying mix of textures and bold Tex-Mex flavors.

Ready in just 40 minutes, this recipe is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of warm spices, tangy salsa and creamy heat will make this a new family favorite.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView 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 oven to 450°F. Adjust rack to top position (top and middle for 4 servings). Wash and dry all produce. Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper into strips. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 tbsp.
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 and hot sauce to taste. Stir in water 1 tsp 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, 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 green 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 tbsp olive oil (2 tbsp 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.) Watch carefully to avoid burning.
6. Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with beef mixture, salsa and crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Bake them a little longer until they are crispy, as corn tortillas tend to be more brittle.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat beef and tortillas separately for best texture.

Can I make this vegetarian?

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