📝 About This Recipe
Transport your family to the heart of Mexico with these vibrant, kid-friendly tostadas that prioritize crunch and fresh flavors without the spicy heat. These 'open-faced tacos' feature a crispy corn base piled high with creamy refried beans, seasoned ground beef, and a rainbow of colorful toppings. It is a perfect interactive meal that encourages children to build their own culinary masterpiece while exploring global textures.
🥗 Ingredients
The Crispy Base
- 12 pieces Corn Tostada Shells (store-bought or oven-toasted corn tortillas)
Mild Protein Power
- 1 pound Ground Beef (lean 85/15 or 90/10)
- 1 tablespoon Mild Chili Powder (ensure it is labeled 'mild')
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 cup Water
The Creamy Layers
- 1 can Refried Beans (15 oz, traditional or pinto)
- 1.5 cups Mild Cheddar Cheese (shredded)
- 1/2 cup Sour Cream (for drizzling)
Fresh Rainbow Toppings
- 2 cups Iceberg Lettuce (finely shredded)
- 2 pieces Roma Tomatoes (seeded and diced)
- 1/2 cup Sweet Corn (canned or thawed from frozen)
- 1 piece Avocado (sliced or mashed)
- 1/2 cup Mild Salsa (chunky style)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place the tostada shells on a large baking sheet in a single layer to warm them through later.
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2
In a large skillet over medium-high heat, add the ground beef. Break it apart with a wooden spoon or spatula as it browns.
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3
Once the beef is fully browned (about 5-7 minutes), drain any excess fat from the pan into a heat-safe container.
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4
Reduce the heat to medium-low. Sprinkle the mild chili powder, cumin, garlic powder, and salt over the beef. Pour in 1/4 cup of water.
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5
Simmer the beef for 3-5 minutes until the water has evaporated and the meat is coated in a glossy, flavorful sauce. Set aside.
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6
In a small saucepan or microwave-safe bowl, heat the refried beans. If they seem too thick, stir in a tablespoon of water to make them easily spreadable.
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7
Slide the baking sheet with the tostada shells into the oven for 3 minutes. This refreshes the crunch and releases the corn aroma.
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8
Prepare your 'Confetti Station' by placing the shredded lettuce, diced tomatoes, corn, and shredded cheese in individual small bowls.
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9
To assemble, take a warm tostada shell and spread about 2 tablespoons of warm refried beans evenly across the surface. This acts as the 'glue' for the other ingredients.
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10
Add a scoop of the seasoned ground beef over the beans, followed by a generous sprinkle of shredded cheese while the meat is still hot so it slightly melts.
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11
Layer on the shredded lettuce, diced tomatoes, and sweet corn.
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12
Finish with a slice of avocado, a dollop of sour cream, and a spoonful of mild salsa.
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13
Serve immediately while the shell is crisp and the toppings are fresh.
💡 Chef's Tips
For extra crispy shells, look for 'Santiaguito' style or thick-cut corn tortillas and bake them until golden. If the kids find raw onions too strong, soak diced red onions in cold water for 10 minutes to remove the 'bite' before serving. To prevent the tostada from breaking on the first bite, teach kids to eat from the outside in, or break the shell into quarters before topping. You can swap ground beef for ground turkey or shredded rotisserie chicken for a lighter version. Always warm the beans; cold beans can make the tostada shell soggy much faster.
🍽️ Serving Suggestions
Pair with a side of Mexican Red Rice (Arroz Rojo) for a complete meal. Serve with a refreshing glass of Horchata or a mild fruit-infused Agua Fresca. Offer a side of sliced jicama with a squeeze of lime juice for a crunchy, hydrating snack. For a dip on the side, a mild 'queso' cheese sauce is always a hit with younger diners. Add a few lime wedges to the plate for a bright, zesty squeeze over the top.