Beef Tostadas Beans Cheese (Printable)
Corn tostadas topped with spiced beef, creamy beans, melted cheese, and fresh garnishes for a flavorful meal.
# What You Need:
→ Beef
01 - 1 lb ground beef (80/20 or leaner)
02 - 1 tsp ground cumin
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 2 tbsp tomato paste
10 - 1/4 cup water
→ Beans
11 - 1 can (15 oz) refried beans (pinto or black)
12 - 1 tbsp olive oil
13 - 1/4 tsp ground cumin
14 - Pinch of salt
→ Tostadas
15 - 8 corn tostada shells, store-bought or homemade
→ Cheese
16 - 1 cup shredded cheddar or Mexican blend cheese
→ Fresh Toppings
17 - 1 cup finely shredded iceberg lettuce
18 - 1 medium tomato, diced
19 - 1/4 cup red onion, finely chopped
20 - 1/4 cup sour cream
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges, for serving
# How To Make:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary. Mix in cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir in tomato paste and water, simmering for 3 to 4 minutes until the mixture thickens and beef is fully coated. Remove from heat.
02 - In a small saucepan over medium heat, warm olive oil. Add refried beans, ground cumin, and a pinch of salt. Stir continuously until smooth and heated through, approximately 3 minutes.
03 - Arrange tostada shells on serving plates. Spread a generous spoonful of warm refried beans on each shell. Layer seasoned beef evenly over the beans, then sprinkle with shredded cheese. Top with shredded lettuce, diced tomato, chopped red onion, and any other preferred toppings. Drizzle with sour cream and garnish with chopped cilantro and jalapeño slices if desired. Serve immediately with lime wedges.
# Expert Tips:
01 -
- They come together in under 40 minutes, perfect for weeknight dinners when you want something that feels special but doesn't demand hours in the kitchen.
- The seasoned beef hits that balance between savory and slightly smoky, and once you taste it, you'll understand why people always come back for seconds.
- Everyone gets to build their own, which means less arguing about toppings and more fun at the table.
02 -
- Don't assemble everything at once if you're making more than two tostadas—the shells get soggy if they sit with wet toppings for too long, so build them right before eating.
- The tomato paste is non-negotiable; it gives the beef a depth that raw spices alone never achieve, and it acts as a thickener so the beef doesn't slide off the shell.
- If your refried beans seem stiff when you open the can, a little warm water mixed in with the olive oil loosens them beautifully and makes them spread easier.
03 -
- If your tostada shells soften too quickly, briefly warm them in a 375°F oven for 3–4 minutes right before serving—they'll regain their crunch and stay crispy longer once assembled.
- Make the beef ahead of time and reheat it gently in the same skillet over low heat with a splash of water; the flavors actually deepen after sitting overnight.