Crunchy tortillas, tex-mex fabulous crumbled beef, tangy creme and tomato and avocado salsa, all permeated with garlic (my favorite savory ingredient) and topped with vibrant green scallions? A vacation meal to delight.
2 cloves garlic, minced
1 bunch scallions, sliced
2 plum tomatos, diced
1 avocado, diced
1/4 cup sour cream
6 six-inch flour tortillas
10 ounces ground beef
2 teaspoons taco seasoning
Salt, black pepper, oil, vinegar
Preheat oven to 425 degrees F.
In a small bowl, combine 1/3 of the garlic, 1 teaspoon olive oil, 1 teaspoon vinegar, tomatoes, and avocado- add salt and pepper to taste.
In another bowl, combine 1/3 of the garlic, sour cream and 1 teaspoon vinegar and mix well.
Lightly brush both sides of tortillas with oil. Transfer to a rimmed baking sheet and arrange in an even layer. Bake until golden and crisp, flipping halfway through cooking time, 9–12 minutes.
Heat 2 teaspoons oil in a medium skillet over medium-high. Add beef and season with salt. Cook, breaking up into smaller pieces, until no longer pink, 2–3 minutes. Add scallion whites and light greens, remaining garlic, 2 teaspoons taco seasoning and cayenne to taste; cook until fragrant, about 1 minute. Add 1⁄4 cup water; cook until almost evaporated and beef is cooked through, 1–2 minutes.
Season beef to taste with salt and pepper. Divide among crispy tortillas, then top with salsa.
Serve beef tostadas with crema drizzled over top and sprinkled with scallion dark greens. Enjoy!