Beef Tostadas

Name: Beef Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 0.75 pound lean ground beef (90% lean or higher); 1 tablespoon olive oil; 0.25 yellow onion (finely diced); 2 clove garlic (minced); 1 green bell pepper (diced); 1 can black beans (no-salt-added, rinsed and drained); 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon dried oregano; 0.25 cup low-sodium chicken broth; 3 low-sodium corn tortillas (low-sodium); 1 cup shredded romaine lettuce; 0.5 cup cherry tomatoes (quartered); 0.25 teaspoon black pepper (freshly ground)

Crispy baked corn tostada shells piled high with savory ground beef and black beans, fresh lettuce, and diced tomatoes for a flavorful and easy Mexican-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $4.78/serving

Dietary

Low-Sodium
Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free
Egg-Free
Gluten-Free

Ingredients

0.75 pound lean ground beef (90% lean or higher)
1 tablespoon olive oil
0.25 yellow onion (finely diced)
2 clove garlic (minced)
1 green bell pepper (diced)
1 can black beans (no-salt-added, rinsed and drained)
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon dried oregano
0.25 cup low-sodium chicken broth
3 low-sodium corn tortillas (low-sodium)
1 cup shredded romaine lettuce
0.5 cup cherry tomatoes (quartered)
0.25 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 375°F (190°C). Arrange 3 low-sodium corn tortillas in a single layer on a baking sheet. Bake for 8-10 minutes, or until crisp and lightly golden.
While tortillas bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/4 yellow onion and cook for 2 minutes.
Add 2 cloves minced garlic and 3/4 pound lean ground beef to the skillet. Break up beef and cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in 1 green bell pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon dried oregano. Cook for 3-4 minutes, until pepper softens.
Stir in 1 can rinsed and drained no-salt-added black beans and 1/4 cup low-sodium chicken broth. Simmer for 2 minutes, then season with 1/4 teaspoon black pepper.
To assemble, place each baked corn tortilla on a plate. Top with shredded romaine lettuce, the beef and black bean mixture, and quartered cherry tomatoes.

Notes

Any leftover beef and bean mixture can be stored in the refrigerator for up to 3 days and repurposed for another meal or salad.

Nutrition (per serving)

Calories: 452
Protein: 32.5 g
Carbohydrates: 50.7 g
Fat: 18.6 g
Fiber: 13.5 g
Sodium: 119 mg
Saturated Fat: 4.5 g
Sugar: 4.2 g
Cholesterol: 72 mg