Crispy Ground Beef Tostadas with Tomato Salsa and Spicy Crema

These crispy tostadas are a fun and flavorful twist on taco night. A flat tortilla is baked until golden and crunchy, then piled high with warmly spiced ground beef, tender green peppers and onions, fresh tomato salsa and a zesty hot sauce crema. Every bite is a perfect balance of textures and bold Tex-Mex flavors.

Best of all, this recipe comes together in just 40 minutes, making it an ideal choice for busy weeknights. The homemade salsa and crema add a bright, fresh contrast to the rich beef and melted cheese. Serve with lime wedges for an extra pop of citrus.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (top and middle for 4 servings) and preheat to 450°F. Wash and dry all produce. Dice the tomato. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve and peel the onion; thinly slice one half. Finely chop the remaining onion until you have 2 tablespoons.
2. In a medium bowl, combine the diced tomato, chopped cilantro, finely chopped onion, juice from half the lime and a pinch of salt and pepper. In a small bowl, combine the sour cream and hot sauce to taste. 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 but not yet cooked through, about 4-5 minutes.
4. Once the beef is browned, add the sliced green pepper, sliced onion and a pinch of salt to the pan. Cook, stirring, until the vegetables are tender and the beef is cooked through, about 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 and remove from heat.
5. Drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat evenly. Arrange on a baking sheet in a single layer (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 servings, bake on top and middle racks; flip tortillas and swap sheet positions halfway through.) Watch carefully to avoid burning.
6. Divide the tortillas among plates and sprinkle evenly with the Mexican cheese blend. Top with the 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 for tostadas. They may be smaller and crisp up faster, so adjust baking time as needed.

How do I make the crema less spicy?

Reduce the amount of hot sauce or use a mild variety. You can also add a little extra sour cream to tone down the heat.

Can I prepare any components ahead of time?

Yes, you can make the salsa and crema up to a day in advance and store them in the refrigerator. Cook the beef mixture just before serving for best texture.