Beef and Bean Tostadas

Course: Lunch, Dinner, Mexican Food

Ingredients:

For the Pico de Gallo:

• 2 medium-sized tomatoes, diced

• 1/4 cup white or red onion, diced

• 1 jalapeño, diced

• 2 cloves garlic, minced

• Juice from 1/2 lime

• 1 handful of cilantro

• Salt and Pepper to taste

For the Beef:

• 1 lb ground beef

• 5 teaspoons paprika

• 1 1/4 teaspoons garlic powder

• 1 1/4 teaspoons ground cumin

• 1 1/4 teaspoons onion powder

• 1 teaspoon chili powder

• 1 teaspoon oregano leaves

• 1 1/2 teaspoons salt

For the Tostadas:

• 8 corn tortillas

• 16 oz. can refried beans, heated

• 1/2 cup shredded Mexican blend cheese

• 1/4 cup sour cream

• 1 teaspoon lime

• Salt to taste

Instructions:

1. Preheat your oven to 425°F.

2. Arrange the corn tortilla rounds on a baking sheet. Spray or rub them with a bit of olive oil and sprinkle on some salt.

3. Bake in the preheated oven for 10 minutes or until they become crispy and golden brown.

4. If needed, after 10 minutes, flip them over and bake for another 2 minutes.

5. Once the tostadas are ready, let them cool slightly.

6. In a mixing bowl, combine tomato, onion, garlic, jalapeño, cilantro, lime, salt, and pepper, and mix well to combine.

7. Heat a skillet over medium-high heat. Add ground beef to pan and season with paprika, garlic powder, onion powder, cumin, chili powder, oregano, and salt.

8. Using a spatula, break up the beef. Cook until browned for about 5 minutes then remove from heat and set aside.

9. In a small bowl, combine sour cream, lime juice, and salt. Mix well to combine.

10. To assemble your tostadas, spread a thin layer of the refried beans onto the tostada followed by about 2 tablespoons of the ground beef and a sprinkle of cheese.

11. Add about 1-2 tablespoons of the pico de gallo and top it off with a drizzle of the lime crema.

12. Enjoy your beef and bean tostadas immediately while still warm.

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