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. Allow flavors to mingle in the refrigerator until needed.
- Make the taco seasoning. Click here or up above for the recipe.
- Make 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 up into crumbles with your 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.
- Make the crispy tostada shells by preheating the oven to 225 degrees and lining a baking sheet with parchment paper.
- Make the crispy tostada shell by filling a small skillet with vegetable oil until it reaches ½ inch up the sides. Heat the oil over medium-high heat until 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 top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds. Flip and cook for an additional 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 some 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.