CRISPY OVEN BEEF-AND-BEAN TOSTADAS RECIPE | ALLRECIPES
A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.
Provided by Lela
Categories World Cuisine Latin American Mexican
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 tostadas
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
- Brush oil over both sides of tortillas and arrange on a baking sheet.
- Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
- Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
- Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
Nutrition Facts : Calories 743.3 calories, CarbohydrateContent 56.1 g, CholesterolContent 119.9 mg, FatContent 40.7 g, FiberContent 13.6 g, ProteinContent 40.1 g, SaturatedFatContent 18 g, SodiumContent 1229.4 mg, SugarContent 4 g
BEST TOSTADA RECIPE - HOW TO MAKE AN AUTHENTIC TOSTADA
This Tostada recipe from Delish.com has addictively creamy beans, crispy fried tortillas, and crunchy pickled onions.
Provided by Lena Abraham
Categories gluten-free low sugar nut-free vegetarian weeknight meals dinner lunch main dish
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients. In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more. Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat. In a medium, high-sided skillet, add vegetable oil until it is 1/2" deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately. Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.
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CRISPY OVEN BEEF-AND-BEAN TOSTADAS RECIPE | ALLRECIPES
A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.
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Reviews 4.3
Total Time 30 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 743.3 calories per serving
- Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
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BEST TOSTADA RECIPE - HOW TO MAKE AN AUTHENTIC TOSTADA
This Tostada recipe from Delish.com has addictively creamy beans, crispy fried tortillas, and crunchy pickled onions.
From delish.com
Total Time 45 minutes
Category gluten-free, low sugar, nut-free, vegetarian, weeknight meals, dinner, lunch, main dish
Cuisine Mexican
From delish.com
Total Time 45 minutes
Category gluten-free, low sugar, nut-free, vegetarian, weeknight meals, dinner, lunch, main dish
Cuisine Mexican
- In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients. In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more. Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat. In a medium, high-sided skillet, add vegetable oil until it is 1/2" deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately. Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.
See details
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