Crispy Beef Tostadas With Tomato Salsa Crema Recipes

CRISPY BEEF TOSTADAS

Steps:

• In a large bowl, combine flour and baking powder; add milk and form a soft dough. Knead until mixed thoroughly. Cover and let rest 30 minutes.
• Meanwhile, brown beef and garlic in large skillet until meat is no longer pink; drain well.
• Add chilies, taco seasoning, salt and pepper if desired, and water. Simmer uncovered for 10 minutes.
• Stir in beans and heat through; keep warm.
• In a deep fat fryer or skillet, preheat oil to 375.
• Separate dough into 6 equal portions. Roll over lightly floured surface into a 7 inch circle.
• Fry tostadas in hot oil until golden, turning once; drain on paper towels.
• Immediately top each tostada with meat mixture and desired toppings.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

CRISPY BEEF TOSTADAS WITH TOMATO SALSA & CREMA RECIPE

Steps:

• 1. Prep ingredients Preheat oven to 425ºF with racks in the center and upper third. Peel and finely chop 2 teaspoons garlic. Trim ends from scallions, then thinly slice, keeping dark greens separate. Reserve dark greens for step 5. 2. Bake tortillas Divide tortillas between 2 rimmed baking sheets (overlapping is fine) and lightly brush both sides with oil. Bake on the center and upper oven racks until golden and very crisp, 3-6 minutes, then flip and bake for another 3-6 minutes until golden (watch closely as ovens vary). 3. Cook beef Heat 1 tablespoon oil in a large skillet over medium-high. Add beef and ½ teaspoon salt; cook, breaking up with a spoon, until no longer pink, 4-5 minutes. Add scallion whites, ¾ of garlic, ½ tablespoon or all spice blend (depending on heat preference); cook, 1 minute. Add ½ cup water, cook until almost evaporated, 1-2 minutes. Season with salt and pepper. 4. Make toppings Meanwhile, chop tomatoes into ¼-inch pieces. In a small bowl, toss chopped tomatoes with remaining garlic and 2 teaspoons oil. Season to taste with salt and pepper. In a small bowl, thin sour cream with 1 teaspoon water at a time to make a spoonable sauce; season with salt and pepper. 5. Assemble tostadas Divide beef between crispy tortillas. Top with tomatoes, then spoon crema over top and garnish with reserved scallion greens. Enjoy! 6. Spice it up! Pile on slices of fresh or pickled jalapeños, or mix chopped fresh Fresno or jalapeño peppers into the beef in step 3 for a spiced up take on the tostadas.