Beef and Chorizo Tostadas | CookOS

Beef and Chorizo Tostadas

Name: Beef and Chorizo Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 9 oz Mexican chorizo; 1/2 white onion, chopped; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup water; 8 tostada shells; 16 oz refried pinto beans; 1 cup guacamole; 1 cup shredded lettuce; 1/2 cup crumbled queso fresco; 1 roma tomato, sliced; Salsa, for topping; Sour cream, for topping; Mexican rice, for serving

Beef and Chorizo Tostadas are crispy-shell Mexican sandwiches layered with refried beans, guacamole, seasoned ground beef and chorizo, and fresh toppings. They come together in under 20 minutes and require only basic stovetop cooking.

🌍Mexican 🏷️Tostadas 🏷️Beef 🏷️Chorizo 🏷️Dinner Weeknight

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

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Ingredients

1 lb lean ground beef
9 oz Mexican chorizo
1/2 white onion, chopped
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup water
8 tostada shells
16 oz refried pinto beans
1 cup guacamole
1 cup shredded lettuce
1/2 cup crumbled queso fresco
1 roma tomato, sliced
Salsa, for toppingoptional
Sour cream, for toppingoptional
Mexican rice, for servingoptional

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Instructions

1
In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart, until browned.
2
Add the chorizo to the skillet and cook with the beef until fully cooked through.
3
Add the chopped onion and cook until softened, about 3-4 minutes.
4
Stir in the cumin, garlic powder, onion powder, salt, and pepper.
5
Pour in the water, stir to combine, and let the mixture simmer for a few minutes until some of the liquid has evaporated.
6
To assemble the tostadas, spread a layer of refried beans onto a tostada shell.
7
Add a layer of guacamole on top of the beans.
8
Top with a generous amount of the beef and chorizo mixture.
9
Add shredded lettuce, crumbled queso fresco, and sliced tomatoes.
10
Finish with a drizzle of your favorite salsa and a dollop of sour cream.
11
Serve immediately, with a side of Mexican rice if desired.

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Tips & Notes

Pro tips

Don't skip browning the chorizo with the beef—its rendered fat infuses the entire mixture with authentic flavor.
Add the water after browning to steam the meat and help the spices distribute evenly; simmer until the liquid reduces by half.
Assemble tostadas no more than 5 minutes before serving to keep shells crispy.

Substitutions

Mexican chorizo → Spanish chorizo (use same amount; flavor will be slightly spicier)
Lean ground beef → ground turkey (reduces fat content; add 2 tbsp oil to the pan)
Tostada shells → crispy corn tortillas fried in oil or baked

Storage & make-ahead

Store cooked beef and chorizo mixture in an airtight container up to 3 days in the fridge. Reheat on the stovetop or in the microwave before assembling.

Common Questions

Can I use store-bought tostada shells or do I need to make them?

Store-bought tostada shells work perfectly and save time. If you prefer homemade, fry corn tortillas in oil until crispy or bake them for a lighter version.

What's the best way to brown the beef and chorizo together?

Cook them in the same skillet over medium-high heat, breaking up the beef as it browns. The chorizo will render its fat, which flavors the beef—no extra oil needed.