Beef Tostadas Supremo
with Green Pepper, Lime Crema & Pico de Gallo
- Soy
- Wheat
- Milk
Can’t decide between the flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter the tostada! In this recipe, you’ll layer tortillas with two types of cheese and toast in the oven until melty for a flat, golden, crispy base. Then, you’ll layer on toppings—spiced pork and sautéed veggies, pico de gallo, and tangy lime crema.
Ingredients
10 ounce
Ground Beef
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Tomato
½ cup
Mexican Cheese Blend
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
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. • Halve, core, and thinly slice green pepper crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4 servings, thinly slice both onion halves; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.
Swap beef* or turkey* for pork.
• Add green pepper and sliced onion to pan with pork. Cook, stirring occasionally, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until thickened, 1-2 minutes. Season with pepper. Cover to keep warm.
• While pork mixture cooks, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between two sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) • Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quickly— keep a close eye on them.
• Meanwhile, in a small bowl, combine tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Remove baking sheet with toasted tortillas from oven; carefully sprinkle with Mexican cheese blend and Monterey Jack. Return to oven and bake until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty, flavorful combination, with some finding it smoky and tangy. A few wanted more spice or found it too salty.
- Ease of prep: Quick and easy to make, though some had trouble with tortilla baking times. Watch closely to avoid burning!
- Suggestions: Consider adding cilantro, jalapeños, and lettuce for extra freshness and spice. Some recommend refried beans for authenticity 🌶️.
- Portions: Several found it filling, while others wished for larger portions or a side dish to round out the meal.
- Texture: Crunchy tortillas were a hit, but some found them messy or difficult to eat. Breaking into pieces helped.
Reviews from our home cooks
Another great recipe. I did add a can of drained black beans and roasted and peeled the chili prior to adding into the beef. I did not adjust the seasonings and flavor was delicious. I will order again.
Amazing! Very flavorful and very different from the tacos/ tostadas I usually make. I will definitely make it again! Love this recipe
I messed up two of the tortillas. They swelled up like balloons and of course when I tried to flatten them, they shattered. That said, there were 6 tortillas between 2 people. I ended up using only 4 and the portions were perfect. Most importantly, these tostadas were packed with flavor and we loved every bit of them.
Super simple recipe that packs a flavorful punch. I would have loved more spice to this, so I did add more hot sauce to the toppings.
Such a simple and tasty meal. In the mood for Mexican food at home. This is a great option. The veggies along with the spiced ground beef is such a great treat. We love ordering this meal.
Pretty good. I'm a Mexican food snob, but the Mexican food I grew up with was very fatty and I need new ways to enjoy my favorite flavors.
Amazing flavor, enough to feed 4 people easily. I love that you include 20 ounces of beef instead of just a pound.
Southwest spice blend was so spicy, I couldn't eat it due to stomach problems - needs a warning. The directions for toasting the tostadas were incorrect as well - "450 degrees for 4-5 mins on each side" - burnt to a CRISP after 3 mins on one side.
The Pico de Gallo needs cilantro added. Also, need to include more than 2 packets of sour cream for a meal that serves 4 people.
Great flavor and never knew to cook tortillas in oven to make tostadas.
