Ingredients
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- Pinch of cayenne pepper
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 16 oz ground beef
- 2/3 cup low-sodium beef broth
- 2 (16 oz) cans refried beans
- 12 tostada shells
- Optional Toppings:
- Shredded cheese
- Shredded lettuce
- Diced tomatoes
- Diced onion
- Salsa
- Sour cream
- Avocados
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine chili powder, cumin, cornstarch, smoked paprika, salt, coriander, and cayenne. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add ground beef and cook until browned and cooked through, breaking it up as it cooks.
- Stir in spice mix, then add beef broth. Simmer for 2–3 minutes until thickened.
- In a saucepan, heat refried beans over medium heat with a splash of water to thin slightly. Stir until smooth and warmed through.
- Place tostada shells on a baking sheet and warm in the oven for a few minutes.
- To assemble, spread refried beans on each tostada, top with ground beef, and add your favorite toppings.
- Serve immediately.
Notes
- Swap ground beef with ground turkey or black beans for a lighter option.
- Store leftover beef and beans separately; assemble tostadas fresh to keep shells crispy.
- Use pre-made tostada shells for ease or bake corn tortillas until crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 tostada
- Calories: 340
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg
