Shredded Beef Tostadas
Shredded beef tostadas are the best meal for a busy weeknight! This quick dinner is made with leftover slow cooker shredded beef, refried beans, shredded cheese and toppings like sour cream and salsa. It's always a great choice when there isn't much time to spare or you just don't feel like spending lots of time in the kitchen.
I love having protein prepped and ready to go, and making a big batch of shredded beef is super easy!
Simply season a 2-3lb beef chuck roast with salt, pepper, garlic, chili powder and cumin. Place your roast in a large crock pot atop onion slices, beef broth and lime juice.
Cook meat on low for 8 hours and then pull apart. There you have it, a large batch of shredded beef to use in all kinds of recipes! For a more detailed guide, see this post: Slow Cooker Mexican Shredded Beef.
More Shredded Beef Recipes
Try these fantastic Shredded Beef Enchiladas or substitute pulled beef for chicken in this Taco Salad Recipe. You can also make some very heavenly beef tacos!
Shredded Beef Tostadas
- 18 tostada shells *see tip below
- 1 16 oz. can refried pinto beans
- 2 cups shredded beef *see tip below
- 2 cups iceberg lettuce *shredded
- 1 cup pico salsa
- 1 cup shredded cheddar cheese
- 1/2 cup light sour cream *see tip below
- Gather all ingredients and toppings!
- Place a medium sized sauce pan on the stovetop. Add refried beans and turn heat to medium, cook for 5-10 minutes until bubbling. Remove from heat and set aside. (*note: you can also heat beans in the microwave, just be sure to cover them with a paper towel as they spatter a lot).
- Heat leftover shredded beef in a separate saucepan over medium heat, or microwave in a large bowl. Set aside.
- Spoon 3 tablespoons of warm, refried beans onto your tostada shell and spread evenly.
- Add a layer of shredded lettuce and beef.
- Finally, add a sprinkling of shredded cheddar cheese, pico de gallo (or preferred salsa) and sour cream.
- I highly recommend serving your tostadas "bar style." Simply line up your shells, beans, meat and toppings so everyone can assemble they're own. This is a big time saver for the chef.
- Tostada shells: To make your own tostada shells (rather than using store-bought), line corn tortillas on a baking sheet. Coat both sides with olive oil cooking spray (or use a pastry brush to apply a thin layer of oil) and sprinkle with salt. Weigh tortillas down with a wire rack if you want to keep them flat, without weight they will curl and warp a bit. Bake at 400°F for 6-7 minutes. Flip and bake 6-7 more, until golden brown. Remove shells from the oven and allow them to cool completely.
- Shredded beef: If you don't have leftover shredded beef to use up, it's super easy to make some! Season a 2-3lb beef chuck pot roast with salt, pepper, garlic, chili powder and cumin. Place your roast in a large crock pot atop onion slices. Add beef broth and lime juice and cook on low for 8 hours before shredding. There you have it, a large batch of beef to use in all kinds of recipes! For a more detailed guide, see this post: Slow Cooker Mexican Shredded Beef.
- Light sour cream: I like using a light sour cream to cut down on calories a bit. Greek yogurt tastes a lot like sour cream and is an even healthier option!
These are plain and delicious tostadas. You can switch for cooked and shredded chicken or turkey, or use no meat at all. When in season I use sliced avocados and no cream. Thank you for sharing this recipe.
Thank you for reading me. And again, thanks for sharing, simple recipes are the best!