I’m combining an American favorite and Mexican classic to create these delicious Cheeseburger Tostadas. Crispy corn tortillas topped with seasoned ground beef, melted cheddar cheese, pickles, lettuce and tomatoes.
It’s finally, officially feeling like spring and that makes me all kinds of happy. We spent a gloriously beautiful weekend outside enjoying this newfound warm weather and it couldn’t have been better.
With warm weather comes cookouts which always conjures up burgers in my mind. Unfortunately, our grill is olllllddd and no longer working so until we replace it, we have to get creative when we’re craving burgers. Of course griddle cooked burgers are delicious but I wanted to go a little outside the box when satisfying our latest burger fix.
I love a good mashup of flavors and cultures so after having tostadas at our favorite Mexican restaurant recently I knew combining them with all the cheeseburger things would be magical.
To create these Cheeseburger Tostadas, we’re going to need to layer:
•Crispy, fried corn tortillas
•Ground beef with a delicious, cheeseburger-y sauce
•Shredded cheddar cheese, melted all over the top
•Chopped dill pickles
You GUYS. It’s just all so good. We had them for dinner two days in a row. That just doesn’t happen here. I’ve never been a huge fan of leftovers and I really hate eating the same thing two days in a row but I couldn’t stop thinking about these tostadas.
After the ground beef is cooked, mustard, ketchup and Worcestershire are mixed in to make simple little sauce that will give you that cheeseburger feeling. It’s a little bit sweet and a little bit tangy which pairs nicely with the crispy tostada and all the cheeseburger toppings.
So to sum things up, if you like cheeseburgers and crazy crispy tortillas this one is going to be a real winner.
- Canola oil, for frying
- 4-6 small corn tortillas
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 Tbsp. Worcestershire sauce
- 1/4 cup ketchup
- 2 Tbsp. yellow mustard
- Shredded cheddar cheese
- Shredded lettuce
- Chopped tomatoes
- Chopped pickles
- Heat a skillet over medium heat. Add an inch of canola oil. Once oil is hot (about 350 degrees F), cook corn tortillas flipping after first side is browned and crispy. Remove tortillas to a paper towel lined plate and lightly salt them. Set aside.
- Heat another skillet over medium heat. Add olive oil. Add ground beef and break apart with a wooden spoon, cooking until no longer pink. Add salt, pepper, Worcestershire sauce, ketchup and mustard. Stir until well combined and cook another minute to heat the sauce through.
- To assemble the tostadas: top each corn tortilla with desired amount of ground beef. Sprinkle with cheddar and melt in the microwave for 30 seconds, if desired. Top with shredded lettuce, tomatoes and pickles.