Tostadas de Picadillo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corn tortilla tostadas topped with seasoned ground beef picadillo, refried beans, lettuce, tomato, and queso fresco. Savory and crunchy, works as an appetizer or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 16 medium tostada shells
- 2 cups refried beans
- 1 small head iceberg lettuce (chopped)
- 1 large tomato (sliced in half-moons)
- queso fresco (or your favorite cheese)
- Mexican cream (or sour cream)
- 1 lb lean ground beef
- 1 medium potato (peeled and cut into small cubes)
- 1 large carrot (peeled and cut into small cubes)
- ⅓ cup frozen peas
- 2 medium tomatoes
- 1 small onion (diced)
- 3 guajillo chilies (stems and seeds removed)
- 2 cloves garlic (peeled)
- ½ teaspoon cumin seeds
- ½ teaspoon black pepper
- 1 teaspoon oregano
- 3 Tablespoons extra virgin olive oil (or you preferred oil)
- salt (to taste)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 349mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 349MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.