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Classic Tostadas with Ground Beef
and roasted spiced butternut squash

Active: 40 minTotal: 40 min

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
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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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Nutrition Facts

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

This meal has 32 reviews

Wonderful Paleo version! Chicken was moist and flavorful with the spice rub. I loved the cabbage and squash!! I could at just that for dinner. I only added a little of the vinaigrette so not to overwhelm the veggies. So good...

By: Liz
Posted: Oct 08, 2018
Diet: Paleo

Very hearty meal! I liked this, but the only thing I'd change would be to not add any salt to the spice mix and just salt the butternut squash separately. Refried beans are already salted and it made them too salty for me. I also had to add another 4 or so minutes to toast the tortillas up to a crunch.

By: Lyndsey
Posted: Oct 07, 2018
Diet: Vegetarian