Crispy Ground Beef Tostadas with Spicy Crema and Fresh Tomato Salsa

Forget taco kits and step up your Tex-Mex game with these loaded ground beef tostadas. A crispy flat tortilla becomes the perfect canvas for warmly spiced beef, tender green peppers and a bright tomato salsa. Drizzled with a spicy sour cream crema, every bite is a crunchy, savory and tangy delight.

This recipe comes together in just 20 minutes, making it ideal for busy weeknights when you crave something satisfying without spending hours in the kitchen. The combination of textures and flavors-from the crisp tortilla to the juicy beef and cool crema-will have everyone reaching for seconds.

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Ingredients

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 Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView 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. Wash and dry all produce. Preheat broiler to high with rack in the closest position to the flame. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground beef, Southwest spice blend, chili powder and a few generous pinches of salt. Break up the meat into smaller pieces. Cook, tossing occasionally, until starting to brown, about 5 minutes.
2. While beef cooks, core and seed the green bell pepper. Halve lengthwise, then slice into thin strips. Halve and peel the yellow onion; thinly slice one half (save the other half for the salsa). Once beef is browned, add the sliced green pepper and onion to the same pan along with a pinch of salt. Cook, tossing, until vegetables are tender, about 5 minutes.
3. Pour ¼ cup water and the beef stock concentrate into the pan. Simmer until most of the liquid evaporates, about 1 minute. Season with salt to taste, then remove pan from heat and set aside. Cut the Roma tomato into small cubes. Roughly chop the cilantro. Cut the lime into quarters. Finely chop enough of the remaining onion half to yield 2 tablespoons (use the rest as you like).
4. In a medium bowl, combine the diced tomato, chopped cilantro, chopped onion, juice from two lime quarters and a pinch of salt and pepper. Toss to combine and set aside. In a separate small bowl, stir together the sour cream and hot sauce (adjust amount to your spice preference). Add water 1 teaspoon at a time, stirring until the mixture reaches a drizzling consistency. Season with salt and set aside.
5. Drizzle the flour tortillas on both sides with 1 tablespoon of olive oil and brush to coat evenly. Arrange in a single layer on a baking sheet. Gently prick each tortilla in a few places with a fork. Place under the broiler and broil until lightly toasted on top, about 2 minutes. Flip tortillas over with tongs or a spatula. Return to the broiler and toast the other side until golden, about 2 minutes more. Keep a close eye on them to prevent burning.
6. Divide the crispy tortillas among plates. Evenly scatter the Mexican cheese blend over each tortilla. Top with the beef and pepper mixture. Dollop with the tomato salsa and drizzle with the spicy crema. Serve with the remaining lime quarters on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be substituted. They may crisp up faster, so keep a close eye on them under the broiler.

What can I use instead of Southwest spice blend?

You can make your own blend with cumin, smoked paprika, garlic powder, onion powder and a pinch of cayenne.

How do I store leftovers?

Store the beef mixture, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Crisp the tortillas fresh when ready to serve.