Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shredded Beef Tostadas
Shredded Beef Tostadas create delicious stacks of toppings on crispy, flat corn tortillas layered with refried beans for proper construction and authentic presentation methods. This traditional recipe teaches proper tostada assembly while showcasing tender shredded beef and authentic layering techniques. The stacking method ensures balanced flavor distribution.
Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family’s tastes!
Prep Time:
20 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 40 mins
Servings:
6
Yield:
6 tostadas
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Ingredients
Spice Rub:
2 teaspoons chipotle chili powder, or to taste
1 teaspoon smoked paprika
1 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
Beef:
1 (2 pound) boneless beef chuck roast
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 ½ teaspoons minced fresh garlic
1 cup beef stock
1 ½ cups chopped tomatoes, divided
1 medium orange, juiced
½ medium lime, juiced
Tostadas:
6 crispy tostada shells
2 cups refried beans, warmed
2 cups shredded lettuce
1 ½ cups shredded Cheddar cheese
3 tablespoons salsa, or to taste
3 tablespoons sour cream, or to taste
3 tablespoons guacamole, or to taste
¼ cup chopped fresh cilantro
6 wedges lime
Directions
Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.
Cook’s Note
I’ve included a recipe for the shredded beef, but you can use leftover roast beef that has been shredded if you prefer. You can use a shortcut from the grocery store for the refried beans, or you can make your own.
Editorial Note:
Nutrition data for this recipe includes the full amount of tomato sauce. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 559 | Calories |
| 34g | Fat |
| 32g | Carbs |
| 33g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 559 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 15g | 74% |
| Cholesterol 108mg | 36% |
| Sodium 783mg | 34% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 8g | 28% |
| Total Sugars 6g | |
| Protein 33g | 66% |
| Vitamin C 35mg | 39% |
| Calcium 300mg | 23% |
| Iron 5mg | 26% |
| Potassium 756mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
