Beef Tostadas Refried Beans Lettuce (Printable version)
Crispy tostadas with spiced beef, creamy beans, shredded lettuce, and fresh toppings for a flavorful dish.
# What You'll Need:
→ Beef
01 - 1 pound ground beef
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon 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
11 - 1/4 cup water
→ Tostadas
12 - 8 corn tostada shells (store-bought or homemade)
→ Refried Beans
13 - 1 (15-ounce) can refried beans
14 - 2 tablespoons water, as needed
15 - 1 tablespoon vegetable oil
16 - 1/4 teaspoon ground cumin (optional)
→ Fresh Toppings
17 - 2 cups iceberg lettuce, finely shredded
18 - 1 cup cherry tomatoes, quartered
19 - 1/2 cup red onion, thinly sliced
20 - 1/2 cup shredded cheddar or Mexican blend cheese
21 - 1/4 cup sour cream
22 - 1/4 cup fresh cilantro leaves
23 - 1 lime, cut into wedges
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté finely chopped onion for 2 minutes until softened, then add minced garlic and cook for 30 seconds.
02 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 5 to 7 minutes. Drain excess fat if necessary.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Pour in 1/4 cup water, stir well, and simmer for 2 to 3 minutes until most liquid evaporates. Remove from heat.
04 - Meanwhile, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add refried beans and 2 tablespoons water, adding more if needed to achieve creamy consistency. Stir in ground cumin if desired and keep warm on low heat.
05 - If homemade, lightly brush corn tortillas with oil and bake on a baking sheet at 400°F for 5 to 7 minutes per side until crisp and golden. Alternatively, use store-bought shells.
06 - Spread a layer of warm refried beans on each tostada shell. Top with seasoned beef, followed by shredded lettuce, quartered tomatoes, sliced red onion, and shredded cheese. Drizzle with sour cream, garnish with fresh cilantro, and serve with lime wedges.
# Expert advice:
01 -
- Ready in 40 minutes but tastes like you've been cooking all afternoon.
- Everyone builds their own tostada, so there's no arguing about toppings.
- The seasoned beef is genuinely flavorful—no packet required.
- Naturally gluten-free if you choose the right shells.
02 -
- If you pile toppings too high, the tostada shell will break halfway through eating—build confidently but thoughtfully.
- Warming the beans on low heat instead of high keeps them from getting grainy or separating, which makes a real difference in texture.
03 -
- If you're not sure whether your tostada shells are gluten-free, check the label carefully—some brands sneak wheat into surprising places.
- Drain excess fat from the cooked beef before adding the spices, or you'll end up with greasy tostadas that fall apart.