Sheet pan beef tostadas
Oven-crisped corn tortillas piled with refried beans, spiced beef and melted cheese, then heaped with cool, crunchy toppings.
- 35 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $3.20 a serving
- 630 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 8 corn tortillas
- 1 lb 85/15 ground beef
- ½ yellow onion, diced
- 1 can refried beans
- 1 cup Mexican blend cheese
- 2 cups shredded lettuce
- ½ cup pico de gallo
- ¼ cup sour cream (optional)
From your pantry
- 1 tbsp vegetable oil
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ cup water
Each serving has about 630 calories, 38 g protein, 46 g carbs and 33 g fat, and costs about $3.20 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No yellow onions? White onions or red onions work.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No shredded lettuce? Iceberg lettuce or romaine lettuce works.
- No pico de gallo? Salsa works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Brush the tortillas lightly with the oil on both sides and spread them over 2 .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
5 minutes, flip, and bake 4 to 5 minutes more, until crisp and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min 30 sec
Dolly’s tip: They crisp up even more as they cool, so pull them when they’re golden.While they bake, cook the beef and onion in a large over medium-high 7 to 8 minutes, breaking up the beef, until no pink is left. Spoon off the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the chili powder, cumin, garlic powder, salt and water, and cook 2 minutes, until saucy.
Medium heatTimer: 2 min
Warm the refried beans in a small over low, stirring, about 3 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heatTimer: 3 min
Spread the beans over the tostadas, top with the beef and cheese, and 3 to 4 minutes, until the cheese .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 3 min 30 sec
Pile on the lettuce, pico de gallo and sour cream, and eat right away while they’re crunchy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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