Looking for a Fast and Easy Recipe? Make My Top Notch Beef Tostadas this will not Disappoint

Ingredients

• 4 Roma Tomatoes (2 for salsa, 2 for pico de gallo, diced)
• 1 cup Fresh Chilies (handful, such as chile de árbol or jalapeños, stems removed)
• 3 Pickled Jalapeños (2 diced for salsa, 1 minced for pico de gallo)
• 2 tablespoons Pickled Jalapeño Juice (1 tbsp for salsa, 1 tsp for pico de gallo)
• 1 Garlic Clove (minced)
• 1 teaspoon Salt (plus extra for tasting)
• 1/2 cup Onion (finely chopped, divided between meat and pico de gallo)
• 2 tablespoons Cilantro (chopped)
• 1/2 Lemon (fresh juice)
• 1/8 teaspoon Black Pepper (ground)
• 6 Corn Tortillas (small, 6‑inch size, uncooked)
• 2 cups Vegetable Oil (for deep‑frying tortillas)
• 1 pound Ground Beef (80% lean, crumbled)
• 1/2 cup Bell Pepper (diced, any color)
• 1 tablespoon Olive Oil (for sautéing meat mixture)
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Oregano (dried)
• 1 cup Refried Beans (canned or homemade, warmed)
• 1 cup Lettuce (shredded, such as iceberg or romaine)
• 1/2 cup Queso Fresco (crumbled; can substitute with shredded cheddar)

Instructions

1. Prepare Homemade Salsa

   Place 2 Roma tomatoes and a handful of fresh chilies in a small pot, cover with water, and bring to a boil over high heat. When boiling, turn off the heat and transfer the hot vegetables to the blender. Add 2 diced pickled jalapeños, 1 tablespoon pickled jalapeño juice, 1 minced garlic clove, and 1 teaspoon salt. Blend until smooth, taste and adjust salt if needed.

   Time: PT7M

   Temperature: high

2. Make Pico de Gallo

   In a bowl combine the remaining 2 diced Roma tomatoes, 1/4 cup finely chopped onion, 1 minced pickled jalapeño, 2 tablespoons chopped cilantro, juice of 1/2 lemon, 1 teaspoon pickled jalapeño juice, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Mix gently and set aside.

   Time: PT5M

3. Prep Tortillas for Frying

   Using a fork, poke each corn tortilla several times. This prevents air pockets and keeps the tortilla from puffing up while frying.

   Time: PT3M

4. Fry Tortilla Shells

   Heat 2 cups vegetable oil in a skillet over medium heat. Once the oil shimmers, carefully submerge one tortilla at a time. Fry for about 30‑45 seconds per side, or until golden and crisp. Remove with tongs and drain on paper towels. Repeat for all tortillas.

   Time: PT20M

   Temperature: medium

5. Cook Ground Beef Topping

   In a clean skillet, heat 1 tablespoon olive oil over medium‑high heat. Add 1/2 cup chopped onion, 1/2 cup diced tomato, and 1/2 cup diced bell pepper. Sauté for 3 minutes until softened. Add 1 pound ground beef, breaking it up with a spoon. Sprinkle with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, and salt & pepper to taste. Cook, stirring occasionally, for about 7 minutes until beef is fully browned. Taste and adjust seasoning, then drain excess grease if desired.

   Time: PT10M

   Temperature: medium‑high

6. Assemble Tostadas

   Lay each fried tortilla shell on a plate. Spread a thin layer of warm refried beans, then add a generous spoonful of the seasoned ground beef. Top with shredded lettuce, a scoop of pico de gallo, crumbled queso fresco, and finish with a drizzle of the homemade salsa. Serve immediately while the shells are still crisp.

   Time: PT5M

7. Enjoy

   Serve the ground beef tostadas hot, accompanied by extra salsa or lime wedges if desired.

   Time: PT0M

Nutrition Facts

Calories

500

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Roma Tomatoes: Plum tomatoes
• Instead of Fresh Chilies: red pepper flakes
• Instead of Pickled Jalapeños: fresh jalapeños
• Instead of Pickled Jalapeño Juice: lime juice
• Instead of Garlic Clove: garlic powder (1/4 tsp)
• Instead of Salt: sea salt
• Instead of Onion: shallots
• Instead of Cilantro: parsley
• Instead of Lemon: lime juice
• Instead of Black Pepper: white pepper
• Instead of Corn Tortillas: flour tortillas (not gluten‑free)
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Bell Pepper: poblano pepper
• Instead of Olive Oil: vegetable oil
• Instead of Chili Powder: cajun seasoning
• Instead of Ground Cumin: coriander powder
• Instead of Smoked Paprika: regular paprika
• Instead of Oregano: Mexican oregano
• Instead of Refried Beans: black beans, mashed
• Instead of Lettuce: cabbage slaw
• Instead of Queso Fresco: cotija cheese, shredded cheddar

Equipment Needed

• Small Pot
• Blender
• Knife
• Cutting Board
• Fork
• Skillet
• Tongs
• Spoon
• Plate (optional)

Critical Steps — Do Not Skip

• Blend salsa until smooth
• Fry tortillas until golden and crisp
• Cook ground beef until fully browned and seasoned
• Assemble tostadas promptly to keep shells crunchy

Chef Tips from the Video

• Poke the tortillas with a fork before frying to avoid puffing.
• Use a mix of fresh and pickled jalapeños for layered heat.
• Taste the meat mixture before draining the grease to adjust seasoning.

Troubleshooting

Storage

Refrigerator: Salsa and pico de gallo keep 3‑4 days in airtight containers; cooked ground beef up to 3 days.

Freezer: Ground beef can be frozen for up to 3 months; tortillas can be frozen after frying and reheated in oven.

Room temperature: Assembled tostadas should be eaten within 30 minutes; otherwise tortillas will soften.

Make-Ahead Tips

• Prepare salsa and pico de gallo a day ahead and store in the refrigerator.
• Warm refried beans just before assembly.
• Fry tortillas shortly before serving for maximum crunch.

Frequently Asked Questions