Beef Tostadas With Refried Beans (Printable)
A quick Mexican-style meal featuring crispy shells, spiced beef, and melted cheese.
# What You'll Need:
→ Beef
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/4 cup water
→ Beans
13 - 1 (15 oz) can refried beans, warmed
→ Tostadas & Toppings
14 - 8 corn tostada shells
15 - 2 cups shredded romaine lettuce
16 - 1 cup shredded cheddar or Monterey Jack cheese
17 - 1 medium tomato, diced
18 - 1/4 cup sour cream (optional)
19 - 1/4 cup sliced jalapeños (optional)
20 - 1/4 cup chopped fresh cilantro (optional)
21 - Lime wedges for serving
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds.
02 - Add ground beef to the skillet and cook, breaking it up with a spoon, until fully browned, about 5 to 7 minutes. Drain excess fat if necessary.
03 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add tomato paste and water, mix well, and simmer for 3 to 4 minutes until the mixture thickens.
04 - While the beef simmers, warm the refried beans in a saucepan over low heat, stirring occasionally.
05 - Spread a thin layer of warm refried beans over each tostada shell. Top with seasoned beef, shredded lettuce, cheese, and diced tomato.
06 - Garnish with sour cream, jalapeños, cilantro, and a squeeze of lime juice if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in under 40 minutes, making it perfect for nights when hunger strikes before you've figured out dinner.
- The seasoned beef has that depth of flavor that makes you think it simmered for hours, but it really doesn't.
- Every bite combines textures—crispy shells, creamy beans, tender beef, cool lettuce—all at once.
02 -
- Don't let the beef sit in a clump after it hits the pan—keep breaking it up or you'll end up with one dense burger instead of seasoned ground meat.
- A thin layer of beans matters more than you'd think; thick beans make tostadas collapse and soggy, but just enough creates a creamy base that binds everything.
03 -
- Toast your tostada shells in a dry skillet for 15–20 seconds per side before assembling if they feel stale; this restores their crunch.
- Shred your cheese fresh if possible—pre-shredded cheese has anti-caking agents that prevent it from melting smoothly and melt into the warm beef more naturally than bagged versions.