Cheesy Beef Tostadas

🥘 Ingredients

• Mexican cheese blend
  1 c
• beef stock concentrate
  2
• chili powder
  2 tsp
• cilantro (chopped)
  ½ ounce
• ground beef
  20 oz
• hot sauce
  2 tsp
• lime (quartered)
  2 unit
• long green pepper (sliced)
  2 unit
• olive oil
  2.333 tbsp
• our tortillas
  12 unit
• pepper
• roma tomato (diced)
  2 unit
• salt
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• water
• yellow onion
  1 unit

🍳 Cookware

• medium bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice roma tomato . Roughly chop cilantro . Quarter lime . Core, deseede, and thinly slice long green pepper . Halve and peel yellow onion ; thinly slice one and finely chop remaing until you have 2 TBSP.

   roma tomato: 2 unit (diced), cilantro: ½ ounce (chopped), lime: 2 unit (quartered), long green pepper: 2 unit (sliced), yellow onion: 1 unit
2. 

   2

   In a medium bowl , combine tomato, cilatro, choppion, and half the lime juice with a pinch of salt and pepper . In a small bowl , combine sour cream with as much hot sauce as you like. Stir in water 1 teaspoon at a time until creamy consistency. Season with salt.

   salt, pepper, sour cream: 1/2 c, hot sauce: 2 tsp, water
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground beef , southwest spice blend , chili powder , and a few big pinches salt and pepper. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it'll finish cooking in next step).

   olive oil: 2.333 tbsp, ground beef: 20 oz, southwest spice blend: 2 tbsp, chili powder: 2 tsp, salt
4. 

   4

   Once beef is browned, add green pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes. Add beef stock concentrate and 1/4 cup water (1/2 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat end set aside.

   beef stock concentrate: 2, water
5. 

   5

   Drizzle our tortillas with olive oil (and brush to coat). Arrange on a baking sheet in a single layer (divide between 2 baking sheets for 4). Gently prick each tortilla with a fork. Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. R in two sheets if using, separately, and swap halfway 4. TIP: Watch carefully to avoidburning.

   our tortillas: 12 unit
6. 

   6

   Divide tortillas between plates; evenly sprinkle with Mexican cheese blend . Topped with beef, tomato-masa, and cream, and remaining lime wedges on the side.

   Mexican cheese blend: 1 c