Beef Tostadas Beans Delight (Printable)

Crispy corn shells topped with savory beef, creamy beans, and fresh vibrant toppings.

# What goes in:

→ Beef

01 - 1 pound ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Beans

11 - 1 (15 ounce) can refried beans
12 - 2 tablespoons water, as needed

→ Tostadas & Toppings

13 - 8 corn tostada shells
14 - 1 cup shredded lettuce
15 - 1 cup diced tomatoes
16 - 1 cup shredded cheddar or Monterey Jack cheese
17 - 1/2 cup sour cream
18 - 1/4 cup chopped fresh cilantro
19 - 1 avocado, sliced
20 - Lime wedges, for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for an additional 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook for 6 to 8 minutes until fully browned. Drain excess fat if necessary.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 to 2 minutes until spices are aromatic, then remove from heat.
05 - Meanwhile, heat refried beans in a small saucepan over low heat, stirring in water gradually until a creamy consistency is achieved. Keep warm.
06 - Preheat oven to 350°F. Arrange corn tostada shells on a baking sheet and bake for 3 to 5 minutes until crisp and heated through if using store-bought shells.
07 - Spread a layer of warm refried beans on each tostada shell. Top evenly with seasoned beef, shredded lettuce, diced tomatoes, cheese, sour cream, avocado slices, and chopped cilantro.
08 - Serve immediately accompanied by lime wedges.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, including the time to chop toppings and heat shells.
  • You control the toppings, so it works for picky eaters and adventurous ones at the same table.
  • The spice blend smells incredible while cooking and tastes nothing like the seasoning packet version.
02 -
  • Don't skip warming the tostada shells; cold ones crack unpredictably and are unpleasant to eat.
  • Keep your toppings cold and separate until assembly; a warm tomato on a warm shell tastes muddy, but a cold one stays bright.
  • The spice blend is balanced as written, but everyone's tolerance differs; start here and adjust next time based on what you prefer.
03 -
  • Make the seasoned beef earlier in the day and reheat it gently before assembling; the flavors actually deepen slightly as it sits.
  • If you're cooking for a group, set out all toppings separately and let people build their own; everyone gets exactly what they want and you're not responsible for their preferences.

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