Ground Beef Tostadas with Refried Beans
Crispy, flavorful, and customizable, Tostadas de Carne Molida are a classic Mexican dish. These ground beef tostadas are topped with savory, seasoned beef and potatoes, a smooth layer of refried beans, and fresh garnishes that add the perfect finishing touch. They are not only quick, budget-friendly and perfect for weeknights, but also a crowd-pleaser that works for family dinners and gatherings.
Equipment
- large cast-iron skillet or pan
- potato masher
- cutting board
- Knife
Ingredients
- 12 tostada shells
Ground Beef
- 1 large russet potato, peeled and diced
- 1 lb ground beef
- ½ small onion, diced
- 1 garlic clove, diced
- 1 Roma tomato, diced
- ⅛ teaspoon ground cumin
- salt and pepper to taste
- 2 cups refried beans (see notes for instructions)
Garnishes
- shredded lettuce
- diced tomatoes
- sour cream
- Jalapeño Salsa or Salsa Verde Taquera
Instructions
- Making your own tostada shells is easy and taste much better than store-bought. Click here to learn How to Make Tostada Shells.
- In a large skillet, heat two tablespoons of oil on medium-high.
- Add diced potato and sauté until soft on the inside and golden on the outside.
- Make a well in the middle of the potatoes and add ground beef, breaking it up with a large spoon as it cooks.
- Once browned, add onion and garlic and incorporate with the potatoes.
- After one minute, mix in the diced tomato.
- Cover and turn off heat.
- Prepare refried beans (see notes for details).
- Assemble tostadas by spreading an even layer of beans on the tostadas first.
- Top with a couple tablespoons of ground beef.
- Garnish with lettuce, tomato, sour cream and Jalapeño Salsa or Salsa Verde Taquera.
- Serve immediately.
Notes
- Refried Beans: Make your own refried beans by doing the following or check out the full blog post for Frijoles Refritos:
-
- Start with 4 cups of homemade pinto beans
- Heat ½ cup of oil in medium skillet over medium-low heat.
- Add cooked pinto beans and their liquid to the skillet.
- Bring to a simmer and cook for 4 minutes.
- Mash with a potato masher until smooth and creamy. Add ¼-1/2 cup of bean broth, if needed, to make them easier to mash.
- When beans begin to slightly dry, add ¼ more of oil and mix into the beans.
- Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan.
- Remove from heat and set aside.
Nutrition
Serving: 1 tostadaCalories: 317kcalCarbohydrates: 34.2gProtein: 17.3gFat: 12gCholesterol: 41mgSodium: 428mgPotassium: 516mgFiber: 4.2gSugar: 1.3gCalcium: 53mgIron: 10mg
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