Tostadas with Beef, Beans and American-Style Salsa Recipe
Crispy corn tortillas topped with a layer of beans, seasoned beef, fresh lettuce and tomato salsa are an American–Texan take on a quick dinner. The dish is a bit like open tacos, but you eat them like mini pizzas – with your hands, straight from the plate. In the USA tostadas often appear at house parties, because everyone can add their favorite toppings.
This recipe combines the crunch of oven-baked tortillas with a rich, spicy beef and bean topping and fresh salsa, giving you a Tex-Mex classic that’s perfect both for a quick weeknight dinner and for casual entertaining.
Chef's tips
Keep an eye on the tortillas in the oven – they can go from perfectly crispy to burnt very quickly. If your pan tends to dry food out, add a splash more water to the meat and bean mixture so it stays juicy but still thick enough to sit nicely on the tortillas.
How to serve
Serve the tostadas on a large platter so everyone can help themselves, with bowls of extra salsa, sour cream, lime wedges, chopped coriander and hot sauce on the side. They pair well with a simple cabbage slaw or a fresh corn salad.
Ingredients
- corn tortillas - 8 pieces
- ground beef - 400 g
- canned red beans drained weight - 240 g
- onion medium - 1 piece
- garlic - 2 cloves
- taco seasoning or chili mix mild or medium hot - 2 teaspoons
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- tomatoes firm, for salsa - 2 pieces
- iceberg lettuce head - 0.5 pieces
- yellow cheese grated, e.g. cheddar - 100 g
- 18% sour cream - 100 g
- vegetable oil for frying - 3 tablespoons
- lime juice for the salsa, can be replaced with lemon - 1 tablespoon
- salt to taste
- ground black pepper to taste
- fresh coriander chopped, optional - 2 tablespoons
Preparation
- Slice the lettuce into thin strips and dice the tomatoes finely. In a bowl mix the tomatoes with lime juice, a pinch of salt, pepper and chopped coriander – set aside to let them release their juices.
- Finely dice the onion and chop the garlic. Heat 1 tablespoon of oil in a large frying pan over medium heat, add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the garlic and fry for another 30 seconds, stirring. Add the beef, break it up with a spatula and fry for 6–8 minutes until completely browned with no raw bits left.
- Add the taco seasoning, cumin, sweet paprika, some salt and pepper to the meat. Stir and fry for another 2 minutes until the spices become very fragrant.
- Rinse the beans in a sieve, drain and add to the pan with the meat. Pour in 2–3 tablespoons of water, stir and simmer for 3–4 minutes until the beans are heated through and start to break down slightly, forming a thick mixture.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper and brush it lightly with 1–2 tablespoons of oil. Arrange the tortillas in a single layer and bake for 5–7 minutes until they become firm and lightly golden at the edges. Watch them carefully so they don’t burn.
- Place a portion of the hot beef and bean mixture on each baked tortilla, sprinkle with grated cheese and return to the oven for 3–4 minutes until the cheese melts.
- Remove the tostadas from the oven. Top each with a handful of lettuce, a spoonful of tomato salsa and a dollop of sour cream. Serve immediately while the tortillas are still crispy.
Storage
No storage information available for this dish.
I like to slightly overbake the tortillas so they’re extra crunchy and hold the toppings better. If you’re cooking for kids, go easy on the chili and let everyone adjust the heat with hot sauce at the table.
