Tostadas Supremo with Beef

🥘 Ingredients

• black pepper
  1 pinch
• cooking oil
  2 tbsp
• flour tortillas
  2 unit
• ground beef
  10 oz
• long green pepper
  1
• mexican cheese blend
  ¼ cup
• monterey jack cheese
  ¼ cup
• onion
  1
• salt
  1 pinch
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  2 tbsp
• tomato
  1
• water
  ¼ cup

🍳 Cookware

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

1. 

   1

   Preheat oven to 450°F. Wash and dry produce. Slice long green pepper into strips. Halve and peel onion ; thinly slice half and finely chop the other half. Dice tomato . Set aside.

   long green pepper: 1, onion: 1, tomato: 1
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef and southwest spice blend . Cook, breaking up meat, until browned ⏱️ 4 minutes .

   cooking oil: 1 tbsp, ground beef: 10 oz, southwest spice blend: 1 tbsp
3. 

   3

   Add green pepper and sliced onion to the pan. Cook, stirring, until veggies are tender and beef is cooked through ⏱️ 5 minutes . Stir in tex-mex paste and water . Simmer until thickened ⏱️ 2 minutes . Season with black pepper . Cover to keep warm.

   tex-mex paste: 2 tbsp, water: ¼ cup, black pepper: 1 pinch
4. 

   4

   Drizzle flour tortillas with remaining cooking oil and rub to coat. Arrange on a baking sheet in a single layer. Prick each with a fork. Toast in the oven, flipping halfway, until lightly golden ⏱️ 9 minutes .

   flour tortillas: 2 unit, cooking oil: 1 tbsp
5. 

   5

   In a small bowl , combine diced tomato, chopped onion, and a pinch of salt and black pepper to make pico de gallo. In another small bowl , place sour cream . Stir in water 1 tsp at a time until drizzling consistency. Season with salt.

   salt: 1 pinch, sour cream: 2 tbsp
6. 

   6

   Sprinkle toasted tortillas with mexican cheese blend and monterey jack cheese . Return to oven until melted ⏱️ 2 minutes . Divide between plates. Top with beef mixture, pico de gallo, and crema. Serve immediately.

   mexican cheese blend: ¼ cup, monterey jack cheese: ¼ cup