Crispy Ground Beef and Potato Tostadas

• 8 small corn tortillas
• 1 lb ground beef
• 2 medium potatoes, diced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Steps

1. 1 Preheat oven to 375°F.
2. 2 Season ground beef with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook in a skillet until browned, then drain.
3. 3 Boil diced potatoes until tender, then drain and set aside.
4. 4 Warm tortillas, then place on a baking sheet lined with parchment paper. Lightly brush both sides with oil and bake until crispy.
5. 5 Layer each tostada with lettuce, cooked beef, potatoes, tomatoes, cilantro, cheese, and a dollop of sour cream.
6. 6 Serve with salsa on the side.

Equipment

• Skillet
• Baking sheet
• Parchment paper

Variations

• Add black beans for extra protein or avocado slices for creaminess.

Substitutions

• Use flour tortillas for a softer texture, or omit cotija cheese for a dairy-free option.

Pairings

• Pairs well with a fresh Mexican salad or a tangy limeade.

Nutrition

Tips

• For extra crispiness, bake the tortillas a bit longer.
• Customize toppings to your preference!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freeze unassembled tostadas for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of guacamole or a fresh lime wedge for an extra zing.

FAQ