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–+ servings

Beef and Cheese Tostadas

Crispy corn tostadas topped with seasoned ground beef, refried beans, melty cheese, and fresh toppings—an easy 20-minute weeknight dinner.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 8 tostadas

Equipment

  • Large skillet (10-inch or larger)
  • Wooden spoon or spatula
  • Baking sheet (if warming shells in oven)
  • Tongs (optional, for warming shells)
  • Paper towels (optional, for draining oil)
  • Knife
  • cutting board
  • Cheese grater (optional)
  • Small pot or microwave-safe bowl (for heating beans)

Ingredients

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 8 tostada shells crispy corn tortilla shells (store-bought or homemade)
  • 16 oz refried beans 1 can; warmed
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1/2 cup queso fresco or cotija cheese crumbled
  • 2 cups shredded lettuce
  • 1 cup salsa or pico de gallo
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup guacamole
  • salsa verde optional
  • hot sauce optional

Instructions

  • Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it up, until browned and no pink remains. Drain excess grease if needed.
  • Season: Stir in the taco seasoning and 1/2 cup water. Simmer for 3–4 minutes, stirring, until the mixture thickens and coats the beef.
  • Warm the beans: Heat refried beans in a small pot over medium (or microwave in a bowl), stirring until warm and spreadable.
  • Warm the tostadas (optional but recommended): Heat tostada shells in a 350°F (175°C) oven for about 5 minutes, or warm in a dry skillet for 1–2 minutes per side.
  • Assemble: Spread a layer of warm refried beans on each tostada shell. Add a generous scoop of taco beef. Sprinkle shredded cheese over the hot beef so it melts slightly.
  • Add toppings: Top with shredded lettuce, salsa or pico de gallo, a dollop of sour cream/crema, and guacamole. Finish with crumbled queso fresco/cotija. Add salsa verde or hot sauce if you like.
  • Serve immediately: Tostadas are best eaten right away while the shells are crisp. Set out toppings and let everyone build their own.

Notes

Tips: Warm tortillas/shells before topping to help prevent sogginess. Keep leftover toppings and shells separate. Substitutions: Swap ground turkey or chicken for beef. Black beans can replace refried beans. If shells break easily, stack two tostadas for extra sturdiness. Storage: Taco beef keeps 3–4 days refrigerated; reheat in a skillet with a splash of water.

Nutrition

Calories: 430kcal | Protein: 25g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 920mg