When you need to throw something together for a fast and easy weeknight meal, tacos are often a busy cook’s first choice.
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That’s because you can stuff almost anything inside a hard or soft tortilla — including leftovers — top it with some shredded lettuce and/or crunchy veggies, add a generous sprinkling of cheese and feel like a total winner.
Tostadas — flat and crispy (and sometimes bowl-shaped) tortilla shells piled high with meat, seafood or vegetables — are just as easy if you’re looking to change things up on Taco Tuesday, but still want to stick to a Mexican theme.
Why do we love this Mexican version of the open-faced sandwich? Like their crunchy folded cousins, tostadas are very versatile. They also can be assembled in 20 minutes or less, depending on the chosen protein and whether or not any veggies have to be cooked.
In other words, you don’t have to think too hard to make tostadas.
This recipe brings together ground beef that’s been spiced up (considerably) with chipotle peppers in adobo sauce and the traditional taco fixings of shredded iceberg lettuce, fresh tomato, chopped cilantro and crumbled Cotija cheese.
There’s also a layer of mashed refried beans to help the toppings stick to the fried tortilla.
Depending on how involved you want diners to be, you can either assemble the tostadas before serving or place the toppings in separate bowls and let everyone serve themselves. Some recipes call for frying the tostada shells in hot oil before adding the toppings to make them hot and extra crunchy, but I took the shortcut of simply warming them in the oven.
Tostadas can be eaten like a pizza slice with both hands, or on a plate using a fork and knife. Just note: The more toppings you pile on, the messier it will be.
Spicy Ground Beef Tostadas
INGREDIENTS
For meat layer:
2 tablespoons vegetable oil
1 pound ground beef
1 large yellow or white onion, chopped
2 garlic cloves, minced
2 chipotle peppers in adobo sauce, plus 2 tablespoons sauce, or to taste
1 teaspoon ground cumin
1 tablespoon chili powder
Kosher salt and black pepper, to taste
8-ounce can refried beans, warmed
8 tostadas (flat crisp shell)
For topping:
Handful of shredded iceberg lettuce
Handful of shredded red cabbage
1 cup halved cherry tomatoes
1/4 cup chopped red onion
Large handful fresh cilantro, chopped
1 cup crumbed Cotija cheese
1 avocado, peeled and cut into wedges
3 limes, divided
Salsa, optional
DIRECTIONS
Heat vegetable oil in a large skillet over medium-high heat. When it is sizzling, add ground beef and cook, stirring and breaking up the meat with a wooden spoon or rubber spatula until it is no longer pink.
Stir in onion, garlic, chipotle peppers and sauce, cumin and chili powder. Season to taste with salt and pepper. (If meat is too spicy, thin sauce with a little water.)
Empty refried beans into a small saucepan placed over low to medium heat. Stir frequently until the beans are heated through. Keep the beans on warm while you prepare the various toppings and warm the tostada shells, adding water as necessary to keep a creamy consistency.
Toss shredded lettuce with juice of 1 lime and add a pinch of salt and pepper. Cut 2 remaining limes into wedges.
Heat tostada shells in a preheated 350-degree oven until hot and crispy, about 3-4 minutes.
Assemble the tostadas. Divide the shells among plates and spread a thin layer of warmed refried bean on top. (This will act as a glue for the ground beef.)
Spoon the meat mixture on top of the beans. Top with shredded lettuce and cabbage, halved tomatoes, chopped onion, chopped cilantro, sliced avocado and crumbled cotija cheese, and serve immediately.
If desired, spoon on some jarred salsa. For additional heat, add a few slices of pickled jalapeno; to tone it down a notch, add a dollop of sour cream.
Serves 4.
— Gretchen McKay, Post-Gazette
