Beef and Black Bean Tostadas

Name: Beef and Black Bean Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pound ground beef (lean); 1 tablespoon olive oil; 1 yellow onion (medium, diced); 1.25 ounce taco seasoning (packet); 0.5 cup water; 2 can black beans (15 ounce, rinsed and drained); 24 tostada shells (corn); 4 Roma tomatoes (diced); 0.5 red onion (finely diced); 1 jalapeño (seeded and minced); 0.25 cup fresh cilantro (chopped); 2 limes (juiced); 6 ounce shredded lettuce; 1 cup Monterey Jack cheese (shredded); 1 cup sour cream; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Crispy tostada shells piled high with savory seasoned ground beef, warm black beans, fresh pico de gallo, and creamy toppings, perfect for a quick weeknight dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $2.66/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

2 pound ground beef (lean)
1 tablespoon olive oil
1 yellow onion (medium, diced)
1.25 ounce taco seasoning (packet)
0.5 cup water
2 can black beans (15 ounce, rinsed and drained)
24 tostada shells (corn)
4 Roma tomatoes (diced)
0.5 red onion (finely diced)
1 jalapeño (seeded and minced)
0.25 cup fresh cilantro (chopped)
2 limes (juiced)
6 ounce shredded lettuce
1 cup Monterey Jack cheese (shredded)
1 cup sour cream
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook until softened, about 3 minutes.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.
Stir in the 1 1/4 ounce packet of taco seasoning and 1/2 cup of water. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste. Keep warm.
While the beef cooks, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño, 1/4 cup of chopped fresh cilantro, and the juice from 1 lime in a medium bowl to make the pico de gallo. Season with a pinch of salt.
In a small saucepan, gently warm the rinsed and drained black beans over low heat, or microwave for 1-2 minutes until warm. Mash lightly if desired.
Arrange the corn tostada shells on a platter. For each tostada, spread a thin layer of warm black beans, then top with a generous spoonful of seasoned ground beef.
Garnish with shredded lettuce, shredded Monterey Jack cheese, a dollop of sour cream, and a spoonful of fresh pico de gallo. Serve immediately with extra lime wedges and fresh cilantro.

Notes

To save time, use store-bought pico de gallo. Any type of shredded cheese will work for the topping. Assemble just before serving to keep the tostada shells crispy.

Nutrition (per serving)

Calories: 620
Protein: 38.5 g
Carbohydrates: 45.2 g
Fat: 33.7 g
Fiber: 10.3 g
Sodium: 890 mg
Saturated Fat: 13.5 g
Sugar: 4.1 g
Cholesterol: 105 mg