Tostadas

This is the weeknight Mexican dinner that saves you from takeout.

Seasoned ground beef simmers with mashed kidney beans, tomatoes, and spices until thick and rich, then gets piled onto crispy tostada shells and loaded with melted cheddar, shredded lettuce, and fresh tomatoes. The whole thing comes together in 40 minutes, uses simple pantry staples, and is surprisingly light (it’s from the Weight Watchers collection).

The secret is mashing some of the beans into the meat mixture, which adds body and cuts down on the beef without sacrificing flavor. Top with cool sour cream and cilantro for that classic taqueria finish.

Kitchen Tips

• Use lean ground beef to keep it lighter and reduce grease
• Mash the kidney beans well so they blend into the meat mixture and create a thick, cohesive filling
• Warm the tostada shells in the oven (they’ll be crispier and won’t shatter when you bite)
• Double the recipe and freeze the meat mixture for even faster future dinners
• Set out toppings buffet-style so everyone can build their own

Variations

• Chicken Tostadas: Use ground chicken or turkey instead of beef for even leaner protein
• Black Bean Version: Swap kidney beans for black beans and add corn
• Vegetarian: Skip the beef, double the beans, and add sautéed peppers and onions