The Mouthwatering Secret behind the BEST Beef Tostada Ever!

Ingredients

• 2 pieces Quinoa Tortilla (Trader Joe's brand, gluten‑free)
• 2 pieces Corn Tortilla (regular corn tortillas)
• 0.25 cup Avocado Oil (high smoke point for frying)
• 0.5 cup Olive Oil (extra virgin)
• 0.5 cup Apple Cider Vinegar (unfiltered, with the mother)
• 0.5 tsp Salt (kosher or table salt)
• 0.5 tsp Garlic Powder (ground garlic powder)
• 0.25 tsp Black Pepper (freshly cracked)
• 1 lb Ground Beef (organic, 80% lean)
• 0.5 cup Onion (yellow onion, very fine dice)
• 1 cup Fire Roasted Tomatoes (drained)
• 1 tsp Paprika (sweet paprika)
• 1 tsp Ancho Chili Powder (mild heat)
• 1 tsp Ground Cumin (ground cumin)
• 0.5 tsp Dried Oregano (Mexican oregano if available)
• 1 cup Canned Corn (drained)
• 0.25 cup Water (for sauce consistency)
• 1 cup C Brand Black Refried Beans (clean‑ingredient brand)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 cup Romaine Lettuce (shredded)
• 1 piece Avocado (ripe, sliced)
• 0.5 cup Mild Cheddar Cheese (shredded)
• 0.25 cup Sour Cream (full‑fat)
• 2 tbsp Salsa Verde (optional) (optional, for extra flavor)
• 1 piece Tomato (optional garnish) (diced)

Instructions

1. Fry Tortilla Shells

   Heat 1/4 cup avocado oil in a small frying pan over medium heat until it reaches about 350°F. Test with a corner of a tortilla – it should bubble immediately. Add each tortilla, ensuring the oil is about ½ inch deep. Fry, flipping every few seconds, until crisp and golden (1–2 minutes per side). Remove and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

2. Blend Dressing

   In a blender combine ½ cup olive oil, ½ cup apple cider vinegar (with the mother), ½ tsp salt, ½ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Blend on high until the mixture emulsifies into a creamy dressing. Transfer to a mason jar for storage.

   Time: PT3M

3. Cook Beef and Veggies

   Preheat a large skillet over medium heat. Add 1 lb ground beef and ½ cup finely diced onion. Cook, breaking up the meat, until no longer pink, about 5‑6 minutes. Stir in 1 cup fire‑roasted tomatoes, 1 tsp paprika, 1 tsp ancho chili powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp dried oregano, ½ tsp salt, 1 cup drained canned corn, and ¼ cup water. Bring to a simmer and cook uncovered for 10 minutes until the sauce thickens.

   Time: PT12M

   Temperature: medium heat

4. Warm Refried Beans

   In a saucepan over medium‑low heat, combine 1 cup C brand black refried beans with 2 tbsp fresh lime juice. Stir and heat until hot, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium‑low

5. Prepare Toppings

   Shred 2 cups Roma lettuce, slice the avocado, grate ½ cup mild cheddar cheese, and have sour cream and optional salsa ready.

   Time: PT5M

6. Assemble Tostadas

   On each fried tortilla, spread a thin layer of refried beans around the edge, add a generous spoonful of the beef mixture, sprinkle cheese, top with lettuce, drizzle the olive‑oil dressing, add salsa verde if using, a dollop of sour cream, and avocado slices. Serve immediately.

   Time: PT3M

7. Store Leftovers

   Cool any remaining components, then store the beef mixture and beans in airtight containers in the refrigerator for up to 3 days, or freeze for up to 2 months. Keep tortillas separate; re‑crisp frozen shells in a 350°F oven for 5 minutes before serving.

   Time: PT0M

Nutrition Facts

Calories

750

Protein

40g

Carbohydrates

70g

Fat

57g

Fiber

15g