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texmex skillet tostadas

Tex-Mex Skillet Tostadas

  • Author: Mary
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 12 small corn or flour tortillas
  • olive oil
  • 2 cups grated cheddar cheese
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 jalapeño, sliced (seeds removed if you want less spice)
  • 2 tomatoes, diced
  • 1 Tbsp chili powder
  • 1/4 tsp oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup corn kernels (frozen is fine)
  • 1/2 cup water
  • 1 can black beans, rinsed and drained
  • Toppings: avocado, cilantro, sour cream, salsa


  1. Preheat the oven to 400 F.
  2. Lightly brush both sides of each tortilla with olive oil. Bake for 8-10 minutes, or until golden and crispy. Remove from the oven, sprinkle with a handful of cheese, and return to the oven for 3 minutes to melt cheese.
  3. While you're baking all of the tortillas, heat a large skillet over medium heat.
  4. Add the ground beef, onion, and garlic. Cook, stirring, for three minutes, then add the bell pepper and jalapeño. Cook until the beef is fully browned.
  5. Add the tomatoes, all spices, and corn. Stir to fully incorporate, then add the water.
  6. Cook, uncovered, until the water is fully absorbed/evaporated - 10-15 minutes. Add the black beans and cook long enough to heat through.
  7. Top the crisped tortillas with the beef mixture, extra cheese, avocado, cilantro, sour cream, or other toppings as desired.