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Cheesy Beef Tostadas

Cheesy Beef Tostadas

with Green Pepper, Tomato Salsa, and Hot Sauce Crema

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We love a good ground-beef taco, but you don’t need us to tell you how to make one—there are kits for that. Instead, we’re here to show you how to take Tex-Mex night to the next level. So enter the tostada, featuring a flat tortilla baked until crisp, with lots of surface area for piling it on. Thankfully, there are plenty of toppings in this recipe, and not just warmly spiced ground beef—there’s also green pepper, tomato salsa, and a spicy sour cream.

Tags:Family friendly
Allergens:MilkWheat

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

1 unit

Yellow Onion

4 tablespoon

Sour Cream

(ContainsMilk)

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

(ContainsWheat)

½ cup

Mexican Cheese Blend

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat54 g
Saturated Fat24 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber4 g
Protein42 g
Cholesterol145 mg
Sodium1920 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice tomato. Roughly chop cilantro leaves and stems. Quarter lime. Core, deseed, and thinly slice green pepper. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP.

2

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 and as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

3

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 step 4).

4

Once beef is browned, add green 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.

5

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 baking 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 and swap baking sheet positions halfway through cooking.) TIP: Watch carefully to avoid burning.

6

Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.