Beef & Cheese Tostadas

Name: Beef & Cheese Tostadas with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Bell Pepper; 1 Onion; 4 tbsp Sour Cream; 1 tsp Chili Powder; 1 unit Beef Stock Concentrate; 10 oz Ground Beef; 1 Tomato; 1 Lime; 6 Tortillas; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; 4 tsp Olive Oil, tsp

with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema

By Recipe0 System

This week, we’re here to show you how to take Tex-Mex night to the next level. Enter: the tostada, featuring a flat tortilla baked until crisp with lots of surface area for piling on with your favorite toppings. Thankfully, there are plenty in this recipe, and not just warmly-spiced ground beef—there’s also Mexican cheeses, green pepper, tomato salsa, and a spicy crema.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
1 Onion
4 tbsp Sour Cream
1 tsp Chili Powder
1 unit Beef Stock Concentrate
10 oz Ground Beef
1 Tomato
1 Lime
6 Tortillas
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
4 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime. Halve, core, and thinly slice bell pepper into strips.
2

In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper.

In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
3

Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef*, Southwest Spice, chili powder, and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).
4

Once beef is browned, add bell pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes.

Add stock concentrate and ¼ cup water (½ cup water for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
5

Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork.

Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) TIP: Watch carefully—tortillas brown fast!
6

Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.

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