Total Time
25mins
Prep 5 mins
Cook 20 mins

We often have tacos for dinner (see Tacos Our Way), but occasionally I get a hankering for tostadas instead. :) Here's how we make them! I usually leave off the meat for my portion, and made that way they're vegetarian, too.

Ingredients Nutrition

Directions

  1. Sauté the onion in the olive oil over medium-high heat until just soft, then add the garlic and recaito and stir well.
  2. Add the ground beef and cook until meat is well-browned, using a spatula to break up the cooked meat into smaller pieces (some folks call this "hamburger gravel"), about 8-10 minutes. Drain off fat. Add 1 tsp ancho and 1/2 tsp cumin and stir well, cooking for another 2-3 minutes. Set aside.
  3. In a bowl, combine the refried beans, the remaining ancho and cumin, 1/2 cup of salsa, and 1/2 cup sour cream. Stir well.
  4. If using corn tortillas: heat oil or butter (using butter is is a luxury and a bit decadent, but very tasty!) in a pan and fry the corn tortillas, flat, on both sides until crispy.
  5. To make tostada: spread refried bean mixture, then cooked meat mixture (I prefer my tostadas without meat, but Steingrim puts it on his) onto tostada shell. Add a bit of salsa and guacamole or avocado chunks on top, then shredded lettuce, grated cheddar, and sour cream. Eat and enjoy!
  6. Makes 4 servings of 2 tostadas each.
  7. Note: Steingrim likes his extra spicy, so he adds sliced jalapenos, his special very hot salsa or sauce, and extra chopped onion to his tostadas.

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