Beef Tostadas Mexican Style (Printable)
Crispy corn shells topped with seasoned beef, fresh vegetables, and creamy garnishes for a lively dish.
# What You'll Need:
→ Meat
01 - 1 lb ground beef (85% lean)
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup shredded iceberg lettuce
06 - 1 medium tomato, diced
07 - 1 avocado, sliced or diced
08 - 2 green onions, thinly sliced
→ Tostadas & Toppings
09 - 8 corn tostada shells
10 - 1 cup shredded cheddar or Monterey Jack cheese
11 - ½ cup sour cream
12 - ¼ cup fresh cilantro leaves
13 - ¼ cup salsa or pico de gallo
14 - Lime wedges, for serving
→ Spices
15 - 2 teaspoons chili powder
16 - 1 teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon dried oregano
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
21 - ¼ teaspoon cayenne pepper (optional)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds.
02 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 6 to 8 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne. Cook for an additional 2 minutes, then remove from heat.
04 - Heat tostada shells according to package instructions or bake in a preheated oven at 350°F for 3 to 4 minutes until crisp.
05 - Spread a layer of seasoned beef onto each tostada shell. Top with shredded lettuce, diced tomato, avocado, cheese, sliced green onions, sour cream, salsa, and fresh cilantro leaves.
06 - Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- It comes together in under forty minutes, which means you can go from craving to eating without the stress.
- Everyone customizes their own tostada, so no one's stuck with something they don't want on their plate.
- The seasoned beef is deeply flavored but not complicated, and it tastes just as good cold the next day if you somehow have leftovers.
02 -
- Don't skip draining excess fat from the beef—it's what keeps the tostadas crisp instead of soggy.
- Warm your tostada shells right before assembly; they soften as they sit, so timing matters more than you'd think.
- The magic happens in how you layer—beef first while it's warm, then the cooling elements like lettuce and avocado, so each bite has contrast.
03 -
- Toast your spices briefly in the oil before adding onions to deepen their flavor and make the seasoning taste less one-note.
- Keep everything cold except the beef and shells—warm lettuce is nobody's friend, so prep your vegetables ahead and refrigerate them.
- If you're making these for a party, cook the beef a few hours ahead, refrigerate it, and reheat gently before assembly so you're not sweating over the stove while guests arrive.