Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1/2 cup white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/4 cup water or low-sodium beef broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 8 corn tostada shells
  • 1 cup canned black beans, rinsed and mashed
  • 2 cups shredded romaine lettuce
  • 1 cup diced Roma tomatoes
  • 1 medium avocado, sliced
  • 1/4 cup plain Greek yogurt
  • 1 lime, cut into wedges

Instructions:

  1. Heat 15ml olive oil in the skillet over medium high heat. Add 450g ground beef and 120ml diced onion, cooking and breaking the meat into small crumbles until mahogany colored and no longer pink (about 5-7 minutes).
  2. Stir in 3 cloves of minced garlic and cook for 1 more minute. Note: Adding garlic at the end prevents it from burning and tasting bitter.
  3. Lower the heat to medium. Stir in 30ml tomato paste, 5ml cumin, 5ml chili powder, 5ml smoked paprika, 2.5ml salt, and 1.25ml black pepper.
  4. Pour in 60ml water or beef broth. Simmer for 3-5 minutes, stirring occasionally, until the liquid reduces into a thick, velvety glaze. Remove from heat.
  5. Spread a thin layer of 240ml mashed black beans across the center of each of the 8 corn tostada shells. Note: This is the moisture barrier that prevents sogginess.
  6. Place a generous scoop of the seasoned beef on top of the beans.
  7. Layer on 2 cups of shredded romaine lettuce and 1 cup of diced Roma tomatoes.
  8. Add slices of 1 medium avocado to each shell.
  9. Top with a dollop of 60ml plain Greek yogurt.
  10. Finish with a squeeze of fresh lime juice from the wedges.