Due to the inclusion of potatoes in this recipe, you can stretch one pound of meat to feed six people despite the rising cost of beef. Add your preferred toppings, such as salsa, sour cream, guacamole, cilantro, and pickled jalapeño rings, to the dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 tostadas |
Ingredients
- 1 pound ground beef
- 1 small russet potato, peeled and diced
- 1 (1.25 ounce) package taco seasoning mix
- 1 ½ cups shredded lettuce
- 1 (3.25 ounce) can sliced black olives, drained
- 1 cup shredded Mexican cheese blend
- 6 crispy tostada shells
Instructions
- Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
- Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.
- I typically make my own taco seasoning and tostada shells but used store- bought in this recipe to keep the ingredient list and directions to a minimum. Feel free to substitute homemade.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 829 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Family loved it. Topped with salsa, sour cream, white onions, cilantro, hot sauce.
Easy to make… excellent. Everyone can top their taco to their own taste.