With support from the Pennsylvania Beef Council, we’ve developed a special group of Nourish PA recipes to celebrate PA Beef Month (every May). Canned and ground beef are commonly found at food pantries across Pennsylvania, and we hope that these recipes provide inspiration to make delicious, healthy and affordable meals!
Tostada are like little open-faced tacos, piled with similar ingredients and flavors. In Spanish, “tostada” means toasted, referring to the golden crunchy tortilla that’s baked or deep fried before being layered with toppings. In this recipe, made with seasoned Pennsylvania ground beef, beans, cheese and veggies, we bake the tortillas for a healthier take. These PA beef tostada are great for a snack, a side dish with chili or with a bean and corn salad for dinner!
PA Beef Tostada
|Prep Time||Cook Time||Total Time|
|15 min||20 min||35 min|
- 2 tablespoons olive oil, divided
- 6 (6-inch) corn tortillas
- 2 pounds ground beef
- 1 tablespoon taco seasoning, or 2 teaspoons chili powder
- 1 (15-ounce) can or 1 1/2 cups cooked black or pinto beans, rinsed and drained
- 1 cup shredded cheddar cheese, or shredded Mexican-style cheese
- 1 small red onion, thinly sliced
- 2 medium-sized tomatoes, seeded and chopped
- 2 jalapenos, seeded and thinly sliced
- Preheat oven to 400°F. Brush both sides of tortillas with 1 tablespoon olive oil. Place on rimmed baking sheet in a single layer. Bake, flipping tortillas halfway through, until light golden-brown, about 8 minutes. Set aside and let cool completely.
- Meanwhile, heat remaining oil in large skillet over medium-high heat. Add beef and taco seasoning and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown.
- Top corn tortillas evenly with black beans, cooked beef, cheddar, red onion, tomatoes and jalapenos. Serve and enjoy.
- Recipe and photo: Dish Works