A Full Meal In The Palm Of Your Hand

Ingredients

• 1 pound Ground Beef (80/20) (80/20 lean‑to‑fat ratio; trim excess fat after rendering)
• 1 Yellow Bell Pepper (Finely diced)
• 1 Jalapeño Pepper (Seeds removed, finely diced (optional for heat))
• 1 medium Onion (Finely diced)
• 2 tablespoons All‑Around Seasoning (Rachel's own blend; see video description for recipe)
• to taste Salt (Add at the end of cooking)
• to taste Black Pepper (Freshly ground)
• 8 Corn Tortillas (12‑inch size, preferably fresh)
• 1/4 cup Vegetable Oil (For frying; use a high‑smoke‑point oil)
• 1 cup Refried Beans (Heated before assembling)
• 1 cup Kobe Jack Cheese (Freshly grated)
• 1 cup Lettuce (Shredded; iceberg or romaine works)
• 1 Avocado (Mashed into guacamole; keep with lime juice to prevent browning)
• 1/4 cup Red Onion (Thinly sliced)
• 1 medium Red Tomato (Diced)
• 1 Lime (Juiced over finished tostadas)
• 2 tablespoons Tomatillo Salsa (Store‑bought or homemade)
• 2 tablespoons Sour Cream (Optional topping)

Instructions

1. Prep All Toppings

   Dice the yellow bell pepper, jalapeño (seeds removed), and onion. Shred the lettuce, dice the tomato, thinly slice the red onion, mash the avocado with a squeeze of lime juice, and grate the Kobe Jack cheese.

   Time: PT10M

2. Fry Corn Tortillas

   Line a cookie sheet with paper towels and set a cooling rack on top. Heat 1/4 cup vegetable oil in a small skillet over medium‑high heat until shimmering. Fry each tortilla for about 30 seconds per side, or until golden and crisp. Transfer immediately to the cooling rack; do not place directly on paper towels.

   Time: PT10M

   Temperature: medium‑high heat

3. Render Ground Beef

   Add the 1 lb ground beef to a clean skillet over medium heat. Cook, breaking it up, until most of the pink disappears and excess fat renders out. Drain off excess fat, leaving about 1‑2 tablespoons in the pan for flavor.

   Time: PT5M

   Temperature: medium heat

4. Add Vegetables & Seasoning

   To the rendered beef, add the diced onion and jalapeño. Sauté until the onion becomes translucent (about 2 minutes). Stir in the all‑around seasoning, a pinch of salt, and pepper. Finally, add the diced yellow bell pepper and cook another 2 minutes, just until the pepper softens but retains some crunch.

   Time: PT7M

   Temperature: medium heat

5. Heat Refried Beans

   While the beef finishes, place the refried beans in a small saucepan and warm over low‑medium heat, stirring occasionally, until hot.

   Time: PT2M

   Temperature: medium heat

6. Assemble Tostadas

   On each crispy tortilla, spread a spoonful of hot refried beans, sprinkle a generous amount of grated cheese, add a mound of seasoned ground beef, then top with lettuce, diced tomato, more cheese, a dollop of guacamole, sour cream, sliced red onion, tomatillo salsa, and a squeeze of fresh lime juice.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ground Turkey, Ground Chicken
• Instead of Yellow Bell Pepper: Red Bell Pepper, Green Bell Pepper
• Instead of Jalapeño Pepper: Serrano Pepper, Poblano Pepper
• Instead of Onion: Shallots, Leeks
• Instead of All‑Around Seasoning: Taco seasoning, Fajita seasoning
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Corn Tortillas: Flour tortillas (will be less crisp)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Refried Beans: Black beans, Pinto beans
• Instead of Kobe Jack Cheese: Monterey Jack, Cheddar
• Instead of Lettuce: Cabbage slaw
• Instead of Avocado: Guacamole (store‑bought)
• Instead of Red Onion: White onion
• Instead of Red Tomato: Roma tomato
• Instead of Lime: Lemon juice
• Instead of Tomatillo Salsa: Pico de gallo, Salsa verde
• Instead of Sour Cream: Greek yogurt, Crema

Equipment Needed

• Small Skillet
• Cookie Sheet
• Cooling Rack
• Paper Towels
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spatula
• Tongs
• Serving Plate

Critical Steps — Do Not Skip

• Fry the corn tortillas until golden and crisp without burning.
• Render the ground beef first and keep a small amount of rendered fat for cooking the vegetables and seasoning.
• Assemble the tostadas while the tortillas are still hot so the cheese melts.

Chef Tips from the Video

• Using 80/20 ground beef gives the richest flavor; the rendered fat is essential for a juicy topping.
• A splash of lime juice over the avocado prevents browning and adds brightness.
• If you like extra heat, leave some jalapeño seeds or add a pinch of cayenne to the seasoning.

Troubleshooting

Storage

Refrigerator: Store cooked beef, beans, and chopped toppings in airtight containers for up to 3 days. Re‑crisp tortillas by reheating in a hot skillet for 30 seconds per side.

Freezer: Ground beef mixture freezes well for up to 2 months; thaw before reheating. Fried tortillas lose crispness when frozen; better to fry fresh.

Room temperature: Assembled tostadas should be eaten immediately; they become soggy if left at room temperature for more than 30 minutes.

Make-Ahead Tips

• Dice all vegetables and grate cheese up to 2 hours ahead; store in the fridge.
• Cook the seasoned ground beef and beans a day before; reheat gently before assembling.
• Fry tortillas just before serving for maximum crispness; you can keep them warm on a low oven rack (200°F) for up to 10 minutes.

Frequently Asked Questions