Beef tostadas on cheddar cheese shells


1 cup shredded cheddar cheese

1/2 lb ground beef (season with salt, pepper, cumin, and cayenne pepper to taste)

1/2 avocado, diced

4 tbsp pico de gallo

Ranch dressing or sour cream

Shredded lettuce to garnish


Preheat oven to 375, line a cookie sheet with parchment paper, separate cheddar cheese into four even circular piles (1/4 cup each), and bake in oven for 10-12 minutes until edges are brown and crispy (they will flatten out on their own). Remove from parchment paper and put on a plate to cool & reach a crispy state.

Brown ground beef in skillet on med-high with 1 tbsp of butter. When no longer pink, and salt, pepper, cumin, and cayenne pepper to taste. Continue stirring until juices burn off/absorb into the beef (5-6 more minutes).

Top the cheese crisps with equal amount of beef followed by avocado, 1 tbsp pico, ranch/sour cream, lettuce. I like hot sauce too.

Macros (whole meal):

102g fat, 87g protein, 6g net carbs

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