Crispy Beef and Cheese Tostadas with Green Pepper Salsa
These crispy homemade tostadas feature seasoned ground beef cooked with long green peppers and onions, topped with fresh tomato-cilantro salsa and hot sauce crema. The flour tortillas are baked until golden and crispy, then loaded with Mexican cheese and the savory beef mixture. Perfect for a weeknight dinner when you want Mexican flavors with a satisfying crunch. The combination of Southwest spices and fresh salsa creates a balanced meal that's both comforting and vibrant.
Ingredients
- 1 unit Roma tomato, diced
- ¼ ounce cilantro, roughly chopped
- 1 unit lime, quartered
- 1 unit long green pepper, halved, cored, and thinly sliced into strips
- 1 unit yellow onion, half thinly sliced, half finely chopped
- 4 tablespoon sour cream
- 1 teaspoon hot sauce
- 10 ounce ground beef
- 1 tablespoon Southwest spice blend
- 1 teaspoon chili powder
- 1 unit beef stock concentrate
- 6 unit flour tortillas
- ½ cup Mexican cheese blend
- 4 teaspoon olive oil
- salt
- pepper
- water
Instructions
- 1
Adjust rack to top position and preheat oven to 450 degrees
- 2
Wash and dry all produce
- 3
Dice tomato
- 4
Roughly chop cilantro
- 5
Halve and peel onion then thinly slice one half
- 6
Finely chop remaining onion until you have 2 tablespoons
- 7
Quarter lime
- 8
Halve, core, and thinly slice green pepper into strips
- 9
Combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper in a medium bowl
- 10
Combine sour cream with hot sauce in a small bowl
- 11
Stir in water 1 teaspoon at a time until mixture reaches drizzling consistency
- 12
Season crema with salt
- 13
Heat a drizzle of olive oil in a large pan over medium-high heat
- 14
Add beef, Southwest spice, chili powder, and a few big pinches of salt
- 15
Cook, breaking up meat into pieces, until browned
- 16
Add green pepper, sliced onion, and a pinch of salt to pan
- 17
Cook, stirring, until vegetables are tender and beef is cooked through
- 18
Add stock concentrate and water
- 19
Simmer until thickened
- 20
Season with salt and remove pan from heat
- 21
Drizzle tortillas with olive oil and brush or rub to coat all over
- 22
Arrange on a baking sheet in a single layer
- 23
Gently prick each tortilla in a few places with a fork
- 24
Bake on top rack, flipping halfway through, until lightly golden
- 25
Divide tortillas between plates and evenly sprinkle with Mexican cheese
- 26
Top with beef mixture, salsa, and crema
- 27
Serve with remaining lime wedges on the side
Tips
Watch tortillas carefully during baking as they brown quickly
Add water gradually to the crema to achieve the perfect drizzling consistency
Let the beef mixture simmer until thickened for better flavor concentration
Good to Know
Assembled tostadas best eaten immediately; components can be stored separately in refrigerator for 2-3 days
Beef mixture and salsa can be made 1 day ahead; crisp tortillas just before serving
Serve immediately while tortillas are crispy
Common Mistakes
Prick tortillas with fork to prevent puffing during baking
Don't skip flipping tortillas or they'll brown unevenly
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these with corn tortillas instead?
Yes, corn tortillas work well and will be naturally gluten-free. They may need slightly less baking time, so watch carefully.
How long will the beef mixture keep?
The cooked beef mixture will keep in the refrigerator for 3-4 days. Reheat gently before serving on fresh crispy tortillas.
Can I freeze the beef mixture?
Yes, the seasoned beef mixture freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.