Ground Beef Tostadas
Diced potatoes and carrots are added in this saucy ground beef, tomato and cumin flavored filling layered on top of refried beans for these Ground Beef Tostadas. Recipe adapted from Gonzalo Guzman's cookbook, Nopalito.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
- 1 1/2 lbs ground beef
- 1 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp oregano, Mexican preferred (See Note 1)
- 1 tsp ground cumin
- 1 large white onion diced
- 2 jalapeños seeded and diced
- 1/4 cup tomato paste
- 16 oz diced roasted tomatoes
- 2 large carrots peeled and diced
- 1 large Yukon Gold potato diced (about 1 cup+)
- Corn Tostadas (See Note 2)
- 2 cups Refried Beans (See Note 3)
- Green Cabbage sliced thin (2 cups)
- Cotija or Queso Fresco cheese
- Mexican Crema (or sour cream)
- Pickled Red Onions
- Cilantro chopped
Over medium high heat in a dutch oven or large stock pot add the ground beef, kosher salt, chili powder, oregano and cumin. Cook until no longer pink, about 6-7 minutes.
Stir in onion, jalapeños and tomato paste. Cook for several minutes. Stir in tomatoes and their juices. Reduce heat to low and cook for 20 minutes.
Add diced potatoes and carrot, stir and continue cooking for another 20 minutes. Stir occasionally and add some water if it gets too thick and does not scorch bottom of pot.
Assemble by spreading some refried beans on each tostada shell and top with ground beef mixture. Add chopped cabbage, cheese, creama, pickled red onion and chopped cilantro.
A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
- If making your own corn tostada shells:
To Bake: Preheat oven to 300°F. Place the corn tortillas in a single layer on a baking sheet and spray each side with cooking spray. Bake for 20-30 minutes until crispy, turning once.
To Fry: Over high heat in a skillet add oil to reach 1/2 inch up sides of pan. Add 2-3 tortillas at a time and working quickly, fry until golden and crispy, carefully turning. Drain on paper towels and set aside.
- I make my own refried beans, super easy and less salt than canned.
Calories: 235kcal | Carbohydrates: 10g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 1017mg | Potassium: 334mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2040IU | Vitamin C: 6.8mg | Calcium: 40mg | Iron: 2.6mg