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Ground Beef and Potato Tostadas

The price of beef continues to climb and the addition of potatoes in this recipe allows you to stretch a pound into feeding 6 people. Top with your favorite toppings such as salsa, sour cream, guacamole, pickled jalapeno rings, and cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 2399.9 kcal

Equipment

  • 1 Large Skillet
  • 1 Spatula or wooden spoon
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Potato Peeler

Ingredients
  

Main

  • 1 pound ground beef
  • 1 small russet potato peeled and diced
  • 1 1.25 ounce package taco seasoning mix
  • 1 ½ cups shredded lettuce
  • 1 3.25 ounce can sliced black olives, drained
  • 1 cup shredded Mexican cheese blend
  • 6 crispy tostada shells

Instructions
 

  • Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
  • Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

Notes

For enhanced flavor, ensure the ground beef achieves a good sear and rich brown color before adding the potatoes. Dicing the potato finely ensures it cooks through evenly and integrates seamlessly with the beef mixture. Consider toasting the tostada shells briefly in a dry pan or oven before assembly to maximize their crispness and prevent sogginess. A squeeze of fresh lime juice over the finished tostadas will brighten the flavors considerably. Don't shy away from additional fresh elements like finely chopped white onion or a sprinkle of cotija cheese for added dimension.