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Classic Tostadas with Ground Beef
and roasted spiced butternut squash

Active: 40 minTotal: 40 min
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Spice up your "Taco Tuesday" and make tostadas - an "open-faced" taco with all of your favorite taco flavors and toppings such as ground beef, lettuce, tomatoes, green onions, cheese, and avocados. The sweet and spicy roasted butternut squash served on the side rounds out the meal nicely.
Smarts: Spread the butternut squash in a single layer, leaving room between the cubes of squash so that it roasts (think yummy golden color!) instead of steams and becomes too soft.

Ingredients

Servings:
4
Metric
Taco Seasoning:
  • Chili powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Garlic powder - 1/2 tsp
Classic Tostadas:
  • Beef, ground and lean - 1 lb
  • Taco Seasoning (ingredients listed separately) - 1 Tbsp
  • Cheese, cheddar - 3 oz, shredded (use pre-shredded to save time)
  • Green onions - 2 stalks, chopped, white and green parts combined
  • Lettuce, romaine - 3 oz, chopped
  • Tomatoes, Roma - 4, chopped
  • Avocados - 1, diced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Tortillas, taco-sized corn or flour - 12
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Salsa - 1/4 cup (use your favorite store-bought)
Roasted Spiced Butternut Squash:
  • Butternut squash - 1 lb, cubed (look for pre-cut butternut squash)
  • Oil, cooking - 1 Tbsp
  • Taco Seasoning (ingredients listed separately) - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make taco seasoning - (If prepping right before cooking, get oven heating before continuing with prep.) Combine chili powder, paprika, salt, cumin, coriander, and garlic powder. (Can be done up to 5 days ahead)
  2. Squash - Cube squash. (Can be done up to 5 days ahead)
  3. Season beef - Combine beef with taco seasoning (portion for tostadas). (Can be done 1 day ahead)
  4. Cheese / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
  5. Lettuce / Tomatoes / Avocados - Prep as directed.

Make

  1. Heat oven to 425F / 218C degrees.
  2. Toss squash with oil and taco seasoning (portions for squash). Spread butternut squash out onto a sheet pan. Roast for 25 to 35 minutes, shaking the pan halfway through cooking, until golden and caramelized.
  3. When squash is nearly finished, heat a skillet with first part of oil (for tostadas) over medium heat.
  4. Add beef and saute until cooked through, 5 to 7 minutes. Season with some salt and pepper. Cover to keep warm.
  5. Bake tostada shells by brushing both sides of tortillas with second part of oil (portion for tostadas) and spread them out in a single layer on a sheet pan. Bake tortillas until crisp, 3 to 4 minutes on each side.
  6. Set out tostada ingredients - tostada shells, beef, cheese, green onions, lettuce, tomatoes, avocados, sour cream, and salsa so that everyone can assemble their tostadas at the table.
  7. Enjoy tostadas with squash on the side.
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Reviews

This meal has 29 reviews

I wasn't expecting to love this but I did! The spiced butternut squash was amazing. I made extra and had leftovers for a couple more meals and wasn't sick of it at all when it was gone.

By: Dalia
Posted: Dec 12, 2018
Diet: Vegetarian

We made the veggie version and it was delicious. I diced the butternut squash smaller and used it on top as well! Will be adding this to my recipe rotation

By: Erin
Posted: Nov 16, 2018
Diet: Vegetarian

Scrumptious! Will make again soon!

By: Kathryn
Posted: Nov 08, 2018
Diet: Original

We ate these as tacos for convenience. We skipped the side.

By: Samantha
Posted: Oct 27, 2018
Diet: Vegetarian

The tostadas shells themselves didn't come out well. I usually love them but in this case I'd have rather had taco shells.

By: Kristen
Posted: Oct 22, 2018
Diet: Original

We ate these as tacos and skipped the squash in favor of a different side.

By: Tara
Posted: Oct 22, 2018
Diet: Original