Beef Tostadas with Beans & Pickled Veggies

Beef Tostadas with Beans & Pickled Veggies
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup white vinegar
  • 2 tablespoons sugar
  • Salt and pepper
  • 8 radishes, sliced
  • 2 carrots, grated
  • 1/4 head red cabbage, thinly sliced
  • 1 pound 93% lean ground beef
  • 1/4 teaspoon ground coriander
  • 2 15 1/2 ounce cans pinto beans, drained and rinsed
  • 1/4 cup sour cream
  • 8 soft corn tortillas (6-inch), toasted
  • 1 cup crumbled queso fresco


In a saucepan, heat 1/2 cup water, the vinegar, sugar and 3/4 tsp. salt over medium heat until the sugar dissolves, 2 to 3 minutes. In a bowl, combine the vegetables. Pour the hot liquid on top and toss well; let sit for 10 minutes.

In a skillet, brown the beef over medium-high heat, about 8 minutes. Add the coriander; cook, stirring, for 2 minutes. Season with salt and pepper. Transfer to a plate.

Add the beans and 1/2 cup water to the skillet. Cook over medium heat, scraping up browned bits, until thickened, 3 to 5 minutes. Remove from heat; add sour cream. Smash the mixture with a potato masher; season with salt.

Spread the beans onto the tortillas. Top with the beef, pickled vegetables and cheese.