Crispy Oven Beef-and-Bean Tostadas
A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.
- Serves: 6 persons
- ½teaspoon garlic salt
- ½teaspoon onion powder
- ½teaspoon garlic powder
- ½teaspoon ground cumin, or to taste
- ¼teaspoon ground black pepper
- ½pound ground beef
- ½cup chopped sweet onion, or more to taste
- 1clove garlic, minced
- 6corn tortillas
- 2tablespoons vegetable oil
- 2cups refried beans
- 2cups shredded lettuce, or as desired
- 1½ cups shredded Cheddar cheese
- 1tomato, diced
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
Step 3Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
Step 4Brush oil over both sides of tortillas and arrange on a baking sheet.
Step 5Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
Step 6Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
Step 7Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.