Seared Beef Tostadas with Refried Beans

Flavorful ground beef seasoned with Mexican spices, served over crispy tortilla bases with homemade refried beans and a tangy red cabbage slaw, offering a wholesome and satisfying meal.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $3.47/serving

Dietary

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

Tags

• savory
• comfort food
• quick

Ingredients

• 1.5 pound ground beef
• 12 flour tortillas (small)
• 1 tablespoon olive oil
• 1 yellow onion (medium, finely diced)
• 3 clove garlic (minced)
• 1 can cannellini beans (rinsed, drained)
• 0.5 cup water
• 0.5 head red cabbage (thinly sliced)
• 1 lime (juiced)
• 0.25 cup fresh cilantro (chopped)
• 0.5 cup diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon vegetable oil (for frying tortillas)

Instructions

1. Preheat oven to 375°F. If making crispy tostada shells, brush tortillas lightly with vegetable oil (if using) and bake directly on an oven rack or on a baking sheet for 5-7 minutes per side, until crisp and golden. Alternatively, you can use store-bought tostada shells or soft tortillas. Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the diced yellow onion and cook until softened, about 3-4 minutes. Stir in 1 clove of minced garlic and cook for 1 minute until fragrant.
3. Add the cannellini beans and water (or broth) to the skillet. Bring to a simmer, then mash with a fork or potato masher until creamy. Season with 1/4 teaspoon of salt and a pinch of black pepper. Keep warm.
4. In the same skillet (no need to wash), add the ground beef. Season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, chili powder, and ground cumin. Cook over medium-high heat, breaking up the beef with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat.
5. Add the remaining diced yellow onion and 2 cloves of minced garlic to the ground beef. Cook for 3-5 minutes, until onion softens. Stir in the diced tomatoes and simmer for 5 minutes.
6. Prepare the red cabbage slaw: In a small bowl, combine the thinly sliced red cabbage, lime juice, and chopped fresh cilantro. Toss to combine.
7. To assemble, spread a layer of refried beans onto each crispy tortilla. Top with the seasoned ground beef, then a generous spoonful of red cabbage slaw. Serve immediately.

Notes

You can prepare the ground beef and refried beans ahead of time and store them separately in the refrigerator for up to 3 days. Assemble just before serving to maintain tortilla crispness.

Nutrition (per serving)

• Calories: 590
• Protein: 42.1 g
• Carbohydrates: 40.5 g
• Fat: 28.3 g
• Fiber: 9.2 g
• Sodium: 820 mg
• Saturated Fat: 11.8 g
• Sugar: 5.1 g
• Cholesterol: 110 mg