Tostadas Supremo with Beef
plus Green Pepper, Sour Cream & Pico de Gallo
- Milk
- Wheat
- Soy
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. Here, 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 all your toppings—think spiced pork and sautéed veggies, homemade pico de gallo, and silky crema. Yep, it’s pretty safe to say these tostadas reign supremo.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
10 ounce
Ground Beef
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
4 teaspoon (tsp)
Cooking 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, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato.
• 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 in beef or organic beef for pork.
• Add green pepper and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
• Meanwhile, 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. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 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: Keep a close eye on them—tortillas brown quickly!
• While tortillas toast, in a small bowl, combine tomato, chopped onion, and a pinch of salt and pepper. • Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack. Return to oven until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, flavorful dish, though some found it needed more seasoning or spice for their taste.
- Ease of prep: Quick and simple to make, with clear instructions; watch tortilla cooking time to avoid burning.
- Suggestions: Consider adding cilantro and lime to the pico de gallo, and try schmearing refried beans on the tostadas.
- Portions: Generous servings, often enough for leftovers or to share among three people.
- Texture: Crunchy tostadas were a hit, but some found them messy to eat compared to soft tacos.
Reviews from our home cooks
I liked this meal but I think sending tostadas instead of having to bake the tortillas would be better, although they might break during shipping! But this was an overall good meal. I did cook most of the onion and tomato with the ground beef in order to add a different flavor and also hide the vegetables from my toddler!
We liked the crunchy tacos and the flavors were terrific. We think you should add a touch of refried beans to schmear the tacos before placing the beef and pico de gallo on top... just a suggestion :-)
I didn't like the green pepper by itself (it was super spicy) but combined with everything else, it was actually really good. I didn't eat the sour cream and I've got the tomatoes and onions in my fridge.
Easy and delicious. Cilantro for the pico would have made this perfect, as it was noticeably missing. Also, just sour cream? Come on...
Love this recipe, but we make it without the BBQ sauce... it should not be in this recipe!
The instructions said to bake the tortillas, but they puffed up. The recipe was alright but I prefer my Mexican-inspired spicier. I think I'll stick with tacos.
A new favorite! We added fresh mushrooms as well and it made it even yummier!
I totally messed up the baking part - forgot to poke them with the fork, overcooked them (really didn't pay attention) - burnt and popped up and still sooooo good - didn't ruin it! Yes!
Delicious! Cooking time on tortillas should be 2 minutes though (not 4-5, they burn).
