Beef Green Chile And Bean Tostadas
These Beef Green Chile and Bean Tostadas are a bold and satisfying fusion of hearty, spicy, and fresh flavors.
Crispy corn tortillas are topped with seasoned ground beef simmered in roasted green chile, smooth refried beans, and a vibrant avocado tomato salsa.
Each bite delivers warmth, crunch, and tang—a true Southwest-inspired comfort dish.
Why You’ll Love This Recipe
Easy Weeknight Meal: Made with pantry staples and ready in about 30 minutes.
Flavor-Packed Layers: Smoky, spicy beef paired with creamy beans and zesty salsa.
Customizable: Perfect for topping with cheese, hot sauce, or extra veggies.
Crowd-Pleaser: Great for family dinners or casual get-togethers.
Key Ingredients
Ground Beef: Provides a hearty, savory base with lots of flavor.
Roasted Green Chile or Salsa Verde: Adds a smoky heat and signature Southwest flair.
Refried Beans: Smooth and creamy, balancing the crunch of the tostada shell.
Avocado Tomato Salsa: Freshness and acidity that cut through the richness.
Corn Tortillas: Baked until crisp for the perfect tostada shell.
Key Ingredients
Ground Beef: Provides a hearty, savory base with lots of flavor.
Roasted Green Chile or Salsa Verde: Adds a smoky heat and signature Southwest flair.
Refried Beans: Smooth and creamy, balancing the crunch of the tostada shell.
Avocado Tomato Salsa: Freshness and acidity that cut through the richness.
Corn Tortillas: Baked until crisp for the perfect tostada shell.
Beef Green Chile And Bean Tostadas
Ingredients:
1lb ground beef
1 yellow onion, diced
1 garlic clove, minced
4 corn tortillas
1 can refried beans
1/2 cup roasted green chile or salsa verde
1/4 cup beef broth
1 tbsp olive oil
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp paprika
1 tsp sea salt
dash of pepper
for the avocado tomato salsa:
1 avocado
1 lime, juiced
1/3 cup red onion, diced
1/2 cup tomatoes, chopped
dash of sea salt
dash of garlic powder
Avocado oil spray
Optional toppings: cojita cheese, fresh cilantro, red pepper flakes
Instructions:
Preheat your oven to 400°F (204°C).
Lightly spray both sides of the corn tortillas with avocado oil. Arrange them on a baking sheet and bake for 10–12 minutes, flipping halfway through, until crisp and lightly golden.
In a skillet over medium heat, warm the olive oil and sauté the diced onion and minced garlic until fragrant and softened, about 2–3 minutes.
Add the ground beef to the skillet. Use a spatula to break it into smaller pieces as it cooks.
Once the beef is mostly browned, stir in the green chile or salsa verde, followed by the beef broth, chili powder, garlic powder, cumin, paprika, sea salt, and pepper. Let everything simmer together for 5–7 minutes, until the mixture thickens slightly and is well combined.
While the beef simmers, make the avocado tomato salsa: In a bowl, combine the diced avocado, chopped tomatoes, red onion, lime juice, a dash of sea salt, and a sprinkle of garlic powder. Stir gently and set aside.
Heat the refried beans in a small saucepan over low heat, stirring occasionally until warmed through.
To assemble the tostadas, spread about 2 tablespoons of refried beans on each crispy tortilla, then top with a generous spoonful of the beef and green chile mixture. Add a dollop of the fresh salsa.
Garnish with cotija cheese, fresh cilantro, or a pinch of red pepper flakes, if desired.
Serve right away and enjoy every crunchy, flavorful bite!
Recipe Notes
Green Chile Choice: Use roasted Hatch green chile for authentic Southwestern flavor, or swap with salsa verde for convenience and a tangier profile. Choose mild, medium, or hot depending on your heat preference.
Ground Beef Tip: Use lean ground beef (85–90%) to avoid excess grease, but keep enough fat for flavor. Drain if necessary before adding broth and spices.
Make-Ahead Option: You can prepare the beef mixture and avocado salsa a day in advance. Reheat the beef and assemble fresh for best texture.
Tortilla Texture Tip: For extra crispy tostadas, bake tortillas on a wire rack instead of a flat sheet, allowing air circulation underneath.
Avocado Salsa Reminder: Make the salsa just before serving to prevent browning, or press a piece of plastic wrap directly on the surface to slow oxidation.
Refried Beans Boost: For creamier beans, stir in a splash of milk or a small pat of butter while reheating.
Serving Suggestion: Serve tostadas immediately after assembling to keep them crunchy—don’t stack or let them sit too long.
Kitchen Tools & Timing
Tools:
- Baking sheet
- Skillet
- Saucepan
- Mixing bowl
- Spatula
Time:
- Total Time: ~30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Recipe Swaps & Variations
Meat Swap: Use ground turkey or shredded rotisserie chicken instead of beef.
Vegetarian: Omit meat and double the refried beans or add sautéed mushrooms.
Tortilla Alternatives: Use flour tortillas or serve over nacho chips for a fun twist.
Spicy Kick: Add chopped jalapeños or drizzle with hot sauce before serving.
How to Store Leftovers
Beef Mixture: Store in an airtight container in the fridge for up to 3 days.
Refried Beans & Salsa: Store separately in containers for up to 2–3 days.
Tortillas: Only crisp what you’ll eat fresh; store uncooked tortillas in original packaging or wrap tightly for later use.
Food and Drink Pairings
Food: Serve with a side of Mexican rice, grilled corn, or a fresh cucumber salad.
Drinks: Pairs well with agua fresca, sparkling limeade, or a cold Mexican lager.
Frequently Asked Questions:
Can I make this recipe less spicy?
Yes! Use mild green chile or a mild salsa verde, and skip the red pepper flakes.
Is this dish gluten-free?
Yes, as long as you use certified gluten-free corn tortillas and beans.
Can I make it ahead of time?
You can prep all the components in advance, but assemble the tostadas just before serving for the best texture.
Can I use store-bought tostada shells?
Absolutely. Skip the baking step and use pre-made tostada shells to save time.
What cheese works best?
Cotija is traditional, but you can substitute with crumbled feta or shredded cheddar.
What if I don’t have green chile or salsa verde?
You can use a few spoonfuls of your favorite green enchilada sauce or blend up roasted poblano peppers with lime and garlic.
How do I prevent my tortillas from getting soggy?
Bake or fry them until crisp, and assemble just before serving to maintain texture.
Can I double the recipe for a crowd?
Yes, it scales easily—just multiply the ingredients and cook in batches if needed.
Can I use canned diced tomatoes instead of fresh?
Yes, just drain them well to avoid excess liquid in the salsa.
How can I add more vegetables?
Try adding shredded lettuce, chopped bell peppers, or sautéed zucchini as toppings.