A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.
Ingredients
- garlic salt: 0.5 tsp
- onion powder: 0.5 tsp
- garlic powder: 0.5 tsp
- ground cumin: 0.5 tsp (to taste)
- ground black pepper: 0.25 tsp
- ground beef: 0.5 pound
- sweet onion: 0.5 cup (to taste, chopped)
- clove garlic: 1 piece (minced)
- corn tortillas: 6 piece
- vegetable oil: 2 Tbsp
- refried beans: 2 cups
- lettuce: 2 cups (or as desired, shredded)
- ½ cups shredded Cheddar cheese: 1 piece
- tomato: 1 piece (diced)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
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Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
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Brush oil over both sides of tortillas and arrange on a baking sheet.
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Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
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Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
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Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
