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Southwestern Beef Tostadas

Southwestern Beef Tostadas with Cilantro-Lime Crema

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Recipe Details


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.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
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
    red bell pepper
  • corn tortillas
    corn tortillas
  • cilantro
    1/8 ounce
  • lime
  • red onion
    red onion
  • black beans
    1 can
    black beans
  • corn
    1/4 cup
  • 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!

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