Ground Beef Tostadas with Black Bean and Corn Salad

Flavorful seasoned ground beef and a vibrant black bean and corn salad piled high on crispy tostada shells for a quick and satisfying meal, customized for your preferences.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.36/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• comfort food
• savory
• spicy
• kid-friendly

Ingredients

• 1.25 pound ground beef (90/10 lean)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 bell pepper (chopped)
• 1 teaspoon garlic powder
• 1.5 teaspoon ground cumin
• 1 tablespoon chili powder
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup tomato sauce
• 1 can black beans (rinsed and drained)
• 1 can corn (drained)
• 1 lime (juiced)
• 0.25 cup fresh cilantro (chopped)
• 10 tostada shells
• 1 cup salsa
• 0.5 cup sour cream

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, about 5 to 7 minutes.
2. Drain any excess fat from the pan. Add half of the chopped yellow onion and half of the chopped bell pepper to the skillet with the beef. Cook for 3 to 4 minutes, until the vegetables begin to soften.
3. Stir in the garlic powder, 1 1/2 teaspoons of ground cumin, 1 tablespoon of chili powder, 1/2 teaspoon of dried oregano, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour in 1/2 cup of tomato sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Remove from heat.
4. While the beef simmers, prepare the black bean and corn salad. In a medium bowl, combine the rinsed and drained black beans, drained corn, the remaining half of the chopped yellow onion, and the remaining half of the chopped bell pepper.
5. Add the juice from 1 lime and 1/4 cup of chopped fresh cilantro to the salad. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
6. To assemble the tostadas, spread a layer of the seasoned ground beef mixture onto each tostada shell. Top with a generous scoop of the black bean and corn salad.
7. Garnish with additional fresh cilantro, and serve with salsa and sour cream, if desired.

Notes

The seasoned ground beef and the black bean and corn salad can be prepared a day in advance and stored separately in the refrigerator. Assemble the tostadas just before serving to keep the shells crispy.

Nutrition (per serving)

• Calories: 739
• Protein: 31 g
• Carbohydrates: 48.2 g
• Fat: 40.8 g
• Fiber: 4.8 g
• Sodium: 668 mg
• Saturated Fat: 9.9 g
• Sugar: 7.4 g
• Cholesterol: 85 mg