Beef & Cheese Tostadas
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Beef & Cheese Tostadas

Beef & Cheese Tostadas

with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema

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.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Roma Tomato

¼ ounce


1 unit

Yellow Onion

1 unit


1 unit

Green Bell Pepper

4 tablespoon

Sour Cream

(Contains Milk)

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

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories940 kcal
Fat56 g
Saturated Fat24 g
Carbohydrate72 g
Sugar11 g
Dietary Fiber4 g
Protein42 g
Cholesterol145 mg
Sodium1640 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.


Medium Bowl
Small Bowl
Large Pan
Baking Sheet



• 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.

Make Salsa & Crema

• 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.

Brown Beef

• 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).

Simmer Beef & Veggies

• 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.

Bake Tortillas

• 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.