Beef & Cheese Tostadas
with Long Green Pepper, Tomato Salsa & Hot Sauce Crema
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 and melty cheese—there’s also green pepper, tomato salsa, and a spicy sour cream.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
1 unit
Long Green Pepper
1 unit
Yellow Onion
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
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 all 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 green 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, 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 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 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. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.
