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Spicy ground beef, black beans, and fresh spinach are piled onto crisp tostada shells to make these mouth-watering Beef Tostadas. They’re topped with plenty of melting cheese making them a favorite for the whole family.
Beef Tostadas
The first time I made these tostadas, my kids devoured them in barely five minutes and then asked if we could make them again the very next day.
We’ve been making these on regular rotation for easy dinners over the past few years. The whole family still loves them and they disappear about as fast as we can make them.
Ground Beef and Spinach
A while back, while I was on the hunt for easy summer meals, my friend Aggie sent me a link for her turkey and spinach tostadas. I’d never thought to add spinach to a taco mixture before this and let me tell you, I may do it every single time in the future.
The fresh spinach works with the spicy beef in an unforgettable way. Even my avowed spinach hater commented that he couldn’t believe how good the spinach tasted with the beef. If that isn’t a huge win, I don’t know what is.
This beef and spinach taco mixture is so versatile, I often toss my portion into a salad and I’ve served it over rice many times as well.
The whole meal comes together in barely 20 minutes, making it perfect for busy nights, lazy nights, and just about any other kind of night.
Beef Tostada Recipe
Kitchen Tip: I use this skillet and these sheet pans to make this recipe.
- Preheat the oven to 350°F and arrange two racks near the center of the oven. Cook and crumble the beef in a large skillet. Sprinkle with spices as it cooks.
- When the beef finishes cooking, add the black beans and the spinach. Remove from the heat and stir to wilt the spinach.
- Spread the tostada shells across two baking sheets, divide the beef mixture onto them, and top with cheese.
- Place the baking sheets in the oven and bake until the cheese has melted, about 5 minutes.
Cooking Tip
Corn tortillas or small flour tortillas can also be used in place of the tostada shells. This ground beef and spinach mixture also makes for a terrific twist on taco night.
Tortilla chips can also be used to make oven nachos. To make oven nachos, spread tortilla chips across a baking sheet, top with the beef mixture and then sprinkle with double the amount of cheese.
For more easy dinner ideas, check out this Sheet Pan Chicken Dinner and these Asian Steak Bites. Mediterranean Nachos and Chicken Cordon Bleu Sliders are a couple more fast dinners that my kids love.
You’ll make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler. This quick and easy pizza recipe delivers incredible results every time.
Beef Tostadas with Black Beans and Spinach
Ingredients
- 1 pound ground beef
- 2 1/2 tablespoons Mexican spice mix or taco seasoning
- 1 can black beans drained
- 3 cups baby spinach leaves roughly chopped, about 2 cups worth
- 12 tostada shells
- 2 cups shredded cheddar or Mexican blend cheese
Instructions
- Preheat the oven to 350°F and arrange two racks near the center of the oven. Cook and crumble the beef in a large skillet. Sprinkle with spices as it cooks.
- When the beef finishes cooking, add the black beans and the spinach. Remove from the heat and stir to wilt the spinach.
- Spread the tostada shells across two baking sheets, divide the beef mixture onto them, and top with cheese.
- Place the baking sheets in the oven and bake until the cheese has melted, about 5 minutes. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/8/15 – recipe notes and photos updated 12/1/21}
This looks really yummy! I love the addition of spinach for more nutrition. It would be great for a quick summer dinner. Thank you!
Made these tonight and they were wonderful. My supermarket does not carry tostada shells, sadly, so I subbed in corn tortillas and broiled them about 5 min. Delicious !!
Oooooo these look really good!!
We had these for dinner tonight, they were delicious and devoured quickly! Like the previous reviewer we also used toasted corn tortillas.
I made this last night for dinner with the addition of sour cream cilantro and fresh tomatoes my boyfriend went crazy for it. Delicious. Thanks for the recipe.
I’m happy to hear that you enjoyed it! Thanks for taking the time to tell me!
Can’t wait to share this with family.. many kids💜
sounds so good! trying this soon!
I just discovered your site and LOVE it! Thank you for sharing such delicious, easy to prepare recipes!
Made these last night and they are AMAZING!! Substituted ground turkey for ground beef and made homemade salt free taco seasoning (its the dietitian in me!!) Thanks for sharing! Definitely adding to my dinner rotation!
Made this last week for lunch and it was really good! Might need a little more spice to jazz it up a bit, though. I used street taco’s as the shell, the flour ones, but have recently found corn as well.
Thanks for sharing!
Delicious and simple. I used cumin, salt, pepper, chile pepper, garlic powder and onion powder. I drained the grease and put back in pan with 1 tablespoon tomato paste and water. I used the mini street taco corn tortillas. This makes it a great appetizer:)
I’m so glad that you like them, Patricia!
Thank you. Trying these tonight! Thank you for helping uncreative menu planners have a new edge!
I’m so glad the recipes are helpful, Ruth. I hope you love the tostadas!
So easy and delicious! Takes the basic taco night to another level! And leftovers are even better!!!
I’m glad you like the tostadas, April.
YES! these were delicious!! Cooked the spinach separate and even the girls ate and liked these!!! New taco Tuesday mix in.
If the kids are happy that is a win!
Great recipe. 2nd time making in one week. Adding spinach, who would’ve thought, awesome tasting!!!
I’m glad you’ve been loving the tostadas! Adding spinach sounds like a great idea.