Beef, Veggie & Cheese Tostadas
We love a good ground-beef taco? We shake things up a bit by throwing the best of the best fillings for a taco, but topping it on a crispy baked tostada. The result is a delicious dinner that will big a big hit!
IN THE KIT
12 ozground beef
2 pcsroma tomatoes
4 ozbeef stock
6 pcsflour tortillas
8 ozlime crema
8 ozmixed cheese
1 ozgreen onion
2 ozgreen bell pepper
1 oztaco blend
1 ozchopped onion
Salt & pepper
Kitchen Items Needed
Adjust rack to top position (top and middle positions for 4 servings) & preheat oven to 450ºF;
Remove leaves from stems & roughly chop cilantro;
Zest lime. Squeeze juice of lime into a small bowl;
Halve, core, thinly slice green pepper into strips;
Cut lettuce into thin pieces.
In a medium bowl, combine tomato, cilantro, 1/3 of chopped onion, 1/3 lime juice, a pinch of salt & pepper. In small bowl with lime, add sour cream & lime zest. Stir in a splash of water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, taco spice blend, & rest of chopped onion. Cook breaking up meat into pieces, until browned, 4-5 minutes.
Once beef is browned, add green pepper, carrots & a pinch of salt to pan. Cook, stirring, until veggies are tender & beef is cooked through, 5-7 minutes. Simmer until thickened, 1-2 minutes.
Brush or rub olive oil to coat tortillas on both sides. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. Watch carefully to avoid burning.
Divide tortillas between plates; evenly sprinkle with cheese. Top with beef mixture, salsa, lettuce & crema.