Beef & Cheese Tostadas

Beef & Cheese Tostadas

with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema

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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 high 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.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

¼ ounce


1 unit

Yellow Onion

1 unit


1 unit

Green Bell Pepper

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

1 teaspoon

Chili Powder

1 unit

Beef Stock Concentrate

6 unit

Flour Tortillas


½ cup

Mexican Cheese Blend


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories940 kcal
Fat56 g
Saturated Fat24 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber4 g
Protein42 g
Cholesterol145 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all 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.