Past Recipes
Southwestern Beef Tostadas

Southwestern Beef Tostadas with Cilantro-Lime Crema

See upcoming menus

Get weekly recipes and ingredients delivered.

Recipe Details

Story

We’re always coming up with new ways to top tostadas, or crispy tortillas. In this version, warm-spiced ground beef cooks with bell peppers, black beans, and corn for a familiar, crowd-pleasing combo. It also comes together in one pan, making prep and cleanup a breeze. Drizzle over the lime-spiked sour cream and dinner is done.

Tags

  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 820
  • Protein 43g
  • Total Carb 53g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground beef
    12 ounces
    ground beef
  • red bell pepper
    1
    red bell pepper
  • corn tortillas
    6
    corn tortillas
  • cilantro
    1/8 ounce
    cilantro
  • lime
    1
    lime
  • red onion
    1
    red onion
  • black beans
    1 can
    black beans
  • corn
    1/4 cup
    corn
  • tomato paste
    2 tablespoons
    tomato paste
  • sour cream
    2 packets
    sour cream
  • chili powder
    1/2 teaspoon
    chili powder
  • garlic powder
    1/2 teaspoon
    garlic powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • baking sheet

Cooking Steps

  1. Cook beef

    Cook beef

    Preheat oven to 450ºF. Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Wipe pan clean for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While beef cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Finely chop cilantro leaves and stems. Halve lime; cut 1 half into wedges for serving. Peel onion, halve, and thinly slice. Drain and rinse black beans. Measure out ½ cup black beans for the next step; save remainder for another recipe (like a big tray of nachos).

  3. Finish beef

    Finish beef

    Return pan from beef to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add onion and sauté, stirring occasionally, until softened, about 3 minutes. Add corn, spice mix, bell pepper, and black beans and cook, stirring, 2 minutes. Stir in tomato paste, beef, ¼ cup water, ¾ teaspoon salt, and black pepper as desired. Simmer until liquid is slightly reduced and flavors have melded, 3-5 minutes more. Remove pot from heat.

  4. Bake tostadas

    Bake tostadas

    While beef simmers, on a baking sheet, arrange tortillas in a single layer and brush each with ¼ teaspoon olive oil. Season with ⅛ teaspoon salt. Bake until golden and crisp, 6-8 minutes.

  5. Make cilantro-lime crema

    Make cilantro-lime crema

    While tostadas bake, in a small bowl, whisk together sour cream, half of cilantro, juice of ½ lime, ¼ teaspoon salt, and black pepper as desired—this is a great task for your kitchen companion.

  6. Plate beef tostadas

    Plate beef tostadas

    Once baked, transfer tostadas to serving plates and top with Southwestern beef. Drizzle over cilantro-lime crema and garnish with remaining cilantro (or let your kitchen companion do this part). Serve with lime wedges for squeezing over. Dig in!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.