Ingredients
- Tostada Shells: 8 shells
- Refried Beans: 1 cup
- Lean Ground Beef: 1 lb
- Olive Oil: 2 tsp
- Garlic (minced): 3 cloves
- Chipotles in Adobo (diced): 2 tbsp
- Adobo Sauce: 2 tbsp
- Ground Cumin: 1 tsp
- Mexican Oregano: 1 tsp
- Chili Powder: 1 tsp
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
- Shredded Lettuce: 2 cups
- Avocado: 1 medium
- Cotija Cheese (crumbled): 1/2 cup
- Sour Cream: 1/2 cup
- Salsa or Pico de Gallo: 1 cup
Instructions
1. Prepare the Tostada Shells:
-
- Baking Method: Preheat oven to 400°F. Spray corn tortillas with cooking spray and bake for 5 minutes on each side until crispy.
- Frying Method: Heat vegetable oil in a skillet and fry tortillas for 1-2 minutes per side. Drain on paper towels.
2. Cook the Ground Beef:
-
- Heat olive oil in a skillet. Add ground beef and cook until browned.
- Stir in garlic, chipotles, adobo sauce, cumin, oregano, chili powder, salt, and pepper. Simmer for 5 minutes to blend flavors.
3. Assemble the Tostadas:
-
- Spread a layer of refried beans on each crispy tostada shell.
- Top with seasoned ground beef, shredded lettuce, avocado slices, crumbled Cotija cheese, and salsa.
- Add sour cream and hot sauce if desired.
Notes
- Customize toppings to suit your preferences.
- For a lighter version, bake tostada shells and use lean ground beef or plant-based protein.
- Prep toppings ahead of time for faster assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 179 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 2.9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg