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.
Ingredients
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Yellow Onion
1 unit
Lime
1 unit
Green Bell Pepper
3 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
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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 Blend, 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 blend. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160º.
