Loaded Beef Tostadas
Servings 4
Equipment
- Large skillet
- Small skillet
Ingredients
Ground Beef Mixture:
- 1 tbsp vegetable oil, plus more for frying the tostada shells
- ½ yellow onion, diced
- 1 lb ground beef
- Taco Seasoning *Click link up above for the recipe which is enough for 1 lb of ground beef
- 3 cloves of garlic, minced
- ¼ cup water
Tostada Shells:
- Corn tortillas
- Vegetable oil
- Sea salt, to taste
Toppings:
- Refried beans *Click link up above for the recipe
- Shredded lettuce
- Grape tomatoes, halved
- Avocado, thinly sliced
- Green onions, sliced
- Cotija cheese, crumbled
- Crema or sour cream
- Salsa *Click link up above for the recipe
- Hot sauce *Click link up above for the recipe
Instructions
- Make the refried beans, if desired. Click here or up above for the recipe.
- Make the homemade salsa. Click here or up above for the recipe. Let the flavors mingle in the refrigerator until ready to use.
- Make the taco seasoning. Click here or up above for the recipe.
- Cook the ground beef mixture by heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
- Add the ground beef, breaking it into crumbles with a spatula as it browns, and cook, stirring often, for 4-5 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute. Drain excess grease, then add the taco seasoning. Toss to coat evenly and cook for 2 minutes.
- Add the water and simmer for 10 minutes. Taste and add salt and pepper if needed.
- Prepare the crispy tostada shells by preheating the oven to 225 degrees and lining a baking sheet with parchment paper.
- Cook the crispy tostada shell by filling a small skillet with vegetable oil ½ inch up the sides. Heat the oil over medium-high heat until very hot, about 7-10 minutes. Test the oil by dipping the tip of a corn tortilla into the hot oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
- When the oil is HOT, carefully place 1 corn tortilla in the hot oil, then poke a few holes in the center with a fork to let steam exit.
- Fry one tortilla at a time, holding the metal potato masher upright on the tortilla to keep it submerged until crisp and lightly browned, about 45 to 60 seconds. Flip and cook for 45-60 seconds, or until golden brown.
- Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt and set aside while you repeat the process with the other tortillas.
- To serve the tostadas, spoon a little refried beans, followed by the ground beef mixture. Top with shredded lettuce, tomatoes, avocado slices, green onions, cotija cheese, and crema.
- Serve immediately with salsa and hot sauce on the side. Enjoy.