Description
Crispy, open-tortilla bowls filled with refried beans, spiced ground beef, queso fresco, crema, and fresh toppings. A zesty, textured Mexican dish for casual or festive meals. Serve at room temperature for best crispness.
Ingredients
10 wheat or corn tortillas (crispy shells)
1 can refried beans (30-35% moisture)
1 lb ground beef (80/20 blend without lard)
1/4 onion (diced, scallions or shallots OK)
1 tbsp crema (or sour cream)
50g queso fresco (or feta/cotija cheese, crumbled)
Fresh avocado slices
Salsa (store-bought or fresh)
Cilantro for garnish
1/4 cup water (for softening tortillas if needed)
Instructions
Heat oven to 350°F. Stack tortillas on a tray; bake 8-10 mins until crisp.
For fried shells: Heat 1/4″ oil to 375°F. Fry each tortilla 10-15 sec per side until golden. Drain on paper towels.
Stir-fry ground beef on medium-low until deep browned (6-8 mins). Drain 2/3 of rendered fat to reduce richness.
Add diced onion and seasonings (cumin, garlic powder, salt); cook 2-3 mins until aromatic.
Layer tortilla shells with refried beans, spiced beef mixture, crumbled queso fresco, crema, avocado, and salsa. Serve immediately and adjust seasoning to taste.
Notes
Bake tortillas at 400°F initially for rigidity, then lower to 350°F to dry.
Stir refried beans gently with a silicone spatula for smooth texture.
Pre-assembly for efficiency: line up bowls of beans, beef, toppings.
Use semi-firm queso blanco instead of mozzarella which becomes gummy.
Chill uncooked tostadas up to 24 hrs in sealed containers to absorb flavors.
Avoid soggy shells by adding sauces last and ensuring tortillas are completely drained.
- Prep Time: 20
- Cook Time: 15
- Category: trends
- Method: Baking/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 460
- Sugar: 2g
- Sodium: 870mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg