Mexican Tostadas
Simple and yet so delicious, these Mexican Tostadas are a great finger food. This quick & easy recipe is sure to please everyone
Ingredients
- 6 -6 inch corn tortillas
- 2 tbsp. vegetable oil such as canola, or as needed tips & tricks
- 1 can (16 oz./454 g.) refried beans
- 1 tbsp. Old El Paso Taco Seasoning see Recipe
- 1 lb. (500 g.) lean ground beef
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. chipotle powder, or to taste
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 large clove garlic, pressed
- 1 cup iceberg lettuce, finely chopped
- 2 medium Roma tomatoes, washed, seeded and diced
- 3/4 cup fire roasted salsa or pico de gallo see Recipe
- 2 medium avocados, stone removed, peeled and diced tips & tricks
- pickled red onions, as needed see Recipe
- 1 cup queso fresco or cotija cheese, crumbled (substitute feta cheese)
- 1/2 cup crema or sour cream
- 6 tbsp. fresh chopped cilantro, for garnish tips & tricks
- 6 large lime wedges, for serving
Directions
- Preheat oven to 170ºF/75ºC
- Brush on some vegetable oil on one side of each tortilla; set aside.
- Warm up a panini press on medium-high heat.
- When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
- Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
- In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
- In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
- In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
- Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink
- Add pressed garlic and sauté for only 1 minute.
- Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
- To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
- Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
- Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges