Beef Tostada Bowls
Tostadas are usually a whole fried tortilla, but baking strips instead makes this a lot more practical for meal prep than trying to keep ten flat, crispy tortillas intact. It's still got that same crunch, just broken up into a bowl.
Baking the tortilla strips instead of frying them keeps this from being a greasy mess, while still getting a good crunch. Ground beef and pinto beans give the bowl the same base as most of my other taco-style meals.
Keeping the tortilla strips separate until serving is the one thing that matters most here, since they'll turn soft fast if they sit in the container with everything else. Salsa keeps the beef and beans from tasting dry.
The recipe card has the full ingredient list and bake time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Keep the tortilla strips in a separate bag or container so they stay crisp.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Tostada Bowls
YIELD
10 portions
ESTIMATED NUTRITION
575 calories • 45g protein • 34g carbs • 28g fat per portion
What I really like about this recipe is that baked tortilla strips get real crunch without needing to fry anything.
Ingredients
• 3 3/4 lb ground beef
• 20 corn tortillas
• 2 cans pinto beans, drained
• 1 1/2 cups shredded cheddar
• 2 cups salsa
• 3 tbsp olive oil
• 2 tbsp taco seasoning
• salt and pepper
Directions
1. Brush tortillas with a little olive oil and bake at 400°F for 8–10 minutes, until crisp; break into strips.
2. Brown the ground beef with taco seasoning.
3. Warm the pinto beans.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with tortilla strips, cheese, and salsa.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Keep the crisped tortilla strips separate until serving so they stay crunchy. Nutrition is estimated per portion.
