I was first introduced to tostadas by really good friends of ours. They invited us over one Mexican Monday and I have to say it was nice to not be the one preparing our weekly tradition. They served tostadas. I’d never had them before, in fact I’d never heard of them! I’m sure I’ve seen them on menus at Mexican restaurants before but they clearly didn’t make a lasting impression.
A tostada is essentially a flat taco. So if you’re looking to mix up your Taco Tuesday this is a great alternative. The ingredients are the same, but the vessel is different. I actually think tostadas are easier to eat than crunchy tacos. My beef with crunchy tacos (see what I did there?) is that after the first bite you’re no longer holding a taco, if you’re lucky you’re still holding something. You now have a taco salad on the plate that was hopefully below you, otherwise you have a taco salad on your floor. But with a tostada, everything is “glued down” with refried beans. The vessel is flat, so when it does break apart, you still have at least half a tostada in your hand and what fell is still mostly in tact. The tostada is my solution to crunchy taco night!
Beef and Bean Tostadas
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 lb ground beef
- 1/2 – 3/4 C water
- crunchy yellow corn tostada shells
- 1 can (16oz) refried beans
- your favorite taco toppings: shredded lettuce, shredded cheese, tomato, scallion, etc
- In a small bowl combine seasonings. (Alternately, you can use a 1 oz packet of taco seasoning.)
- In a nonstick skillet over medium high heat brown the beef. Drain any fat.
- Add the seasoning and water to the meat. Bring to a boil, reduce to simmer, and cook 5 minutes.
- Heat the refried beans.
- Assemble tostadas by spreading refried beans on a tostada shell, adding the meat, and any toppings you like!