Beef Tostadas Refried Beans (Printable)
Crispy tostadas topped with seasoned beef, creamy beans, fresh veggies, and cheese for a quick flavorful dinner.
# What You'll Need:
→ Beef
01 - 1 lb ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce or salsa
→ Beans
11 - 1 (15 oz) can refried beans (pinto or black), warmed
12 - 2 tbsp water (optional, to loosen beans)
→ Tostadas
13 - 8 corn tostada shells (store-bought or homemade)
→ Toppings
14 - 1 cup shredded iceberg lettuce
15 - 1 cup diced tomatoes
16 - 1/2 cup shredded cheddar or Monterey Jack cheese
17 - 1/4 cup chopped fresh cilantro
18 - 1/4 cup sliced radishes (optional)
19 - 1/4 cup sour cream
20 - 1 ripe avocado, sliced or diced
21 - Lime wedges
# How to Make It:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with spatula, until browned, about 5–6 minutes. Drain excess fat if needed.
02 - Add onion and garlic to skillet; cook for 2–3 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato sauce or salsa and simmer for 3–4 minutes until mixture thickens. Remove from heat.
05 - In a separate saucepan, warm refried beans over low heat, adding 1–2 tablespoons water if needed to achieve spreadable consistency.
06 - Place tostada shells on serving plates. Spread a layer of warm refried beans on each, followed by seasoned beef.
07 - Top with shredded lettuce, diced tomatoes, shredded cheese, cilantro, radishes if using, sour cream, and avocado slices. Serve immediately with lime wedges.
# Expert Hacks:
01 -
- Everything comes together in under an hour, and half of that is just chopping toppings while the beef simmers.
- The crunch of the shell against warm beans and seasoned meat is so satisfying, you'll forget you're eating something this easy.
- You can pile on whatever you have in the fridge, from radishes to hot sauce, and it always tastes like you planned it.
02 -
- If you skip draining the beef, the filling gets greasy and the tostada shell soaks through and loses its crunch within minutes.
- Warming the beans is non-negotiable, I tried using them cold once and the contrast was jarring, not refreshing.
- Layer the beans first as a moisture barrier, then the beef, or the shell will get soggy before you finish assembling.
03 -
- Toast your spices in the dry skillet for thirty seconds before adding the beef, it deepens the flavor in a way that feels almost restaurant-level.
- If your tostada shells are stale, crisp them in a 350°F oven for three minutes and they'll snap back to life.
- Always serve lime wedges on the side, that bright acid cuts through the richness and makes every bite feel balanced.