Beef & Cheese Tostadas
with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema
- Wheat
- Soy
- Milk
This week, we’re here to show you how to take Tex-Mex night to the next level. Enter: the tostada, featuring a flat tortilla baked until crisp with lots of surface area for piling on with your favorite toppings. Thankfully, there are plenty in this recipe, and not just warmly-spiced ground beef—there’s also Mexican cheeses, green pepper, tomato salsa, and a spicy crema.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
4 tablespoon
Sour Cream
1 teaspoon
Chili Powder
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime. Halve, core, and thinly slice bell pepper into strips.
• In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a small bowl, combine sour cream with as much hot sauce as you like. Stir in 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*, Southwest Spice, chili powder, and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).
• Once beef is browned, add bell pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes. • Add stock concentrate and ¼ cup water (½ cup water for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). 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. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) TIP: Watch carefully—tortillas brown fast!
• Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty, flavorful combination of seasoned beef, fresh salsa, and spicy crema 🌶️.
- Ease of prep: Quick and easy to make, though some found toasting the tortillas tricky; watch carefully to avoid burning.
- Suggestions: Consider adding refried beans or extra cheese to help toppings stay on; some preferred soft tacos for easier eating.
- Portions: Generous servings satisfied most; a few wanted more veggies or found it light for a full meal.
- Spice level: Some found it perfectly spicy, while others suggest adjusting seasoning to taste for milder palates.
Reviews from our home cooks
The green peppers added love to this recipe. And the tostadas must be hand made fresh. I can eat them by itself, like a piece of bread. The condiments, tomato salsa and hot sauce crema-simply marvelous! This was a meal by itself. I did add some refried black beans over white rice for a side kick.
The green peppers don't need to be cooked, they taste better and have more nutritional value if you just chop it up and use it after you mix it as a raw topping, plus it overpowered the meal- it was more of a pepper salsa than tomato. It tastes more authentic as well to eat that part raw. The tostadas don't need to be baked. I am not a fan of the cholula sour cream mix, this was not needed if for just topping at the end was just fine. Overall, good attempt.
Taste, Taste, Tasty, I filled the Tostadas with the cheese first and then the ground beef and added just a bit more beef, spreaded the salsa, the hot sauce crema, uhm, um good.
Tostadas recipe was soo good!! We enjoyed it. One problem I didn't get a green bell pepper??? I was sent 2 limes instead! Luckily I had a pack of sweet red, yellow, orange little peppers😀
Nice combination of tastes. Love the green pepper and tomatoes. The tostadas turned out very crisp and were delicious with the toppings.
Good. Took longer prep time to cut up the bell pepper, onion, etc. Would have cut the cooking time of the tostadas in half. Got a little dark/crusty using the time written in the recipe. Would have liked more sour cream/salsa sauce.
I thought I was going to save some of the tostadas for lunch the next day, but I could not stop EATING it! The tomato salsa and the hot sauce crema are the reasons why I went back into the kitchen for seconds and thirds!
This dish was great. We liked the hot sauce crema. My husband doesn't like green peppers (or yellow or red) or tomatoes, so I didn't know what to do with this recipe. Also, I'm not sure we received the Mexican cheese blend, but I could be wrong. I'll have to double check the ingredient list more thoroughly.
Delicious - you get the cheese and crema sauce, which meshes well with the beef and veggies. The only issue I had was with the tostadas puffing up in the oven (even though I punctured the tortillas as HelloFresh instructed).
Homemade tostadas really made this recipe shine. We opted to bake them as taco shells instead but flavors were of course the same. Fresh vegetables sautéed with the meat plus a quick pico/ salsa elevated this popular weeknight dish.
