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