Chili-Topped Tostadas

Another crazy week comes to a close. Work was especially nutty. And we got a bit of a surprise Thursday morning. For about a week, Jay and I had noticed that we’d gotten far less mail than we should’ve. In fact, there were 4 or 5 days straight where we didn’t get any mail at all. Which normally wouldn’t be a big deal, except that we didn’t get our utility bill, and we haven’t received a 1099 that should’ve already been mailed out. So I went to the post office to let them know and ask what I needed to do. Once I wrote down my address, and all the info I could, I noticed the clerk looked a little more surprised/shocked than I would’ve expected. I didn’t think anything of it at the time, and he told me that the postmaster was out on a route inspection, but would be in contact with me. Thursday morning, Jay emails me to tell me he thinks he knows what’s going on–They had a news story in progress all about Brookings PD arresting a mail carrier, just about a half hour after I made my complaint at the post office. And the best part? The arrest happened in our neighborhood, so apparently our mailman is/was a drunk.

All I’ve wanted was to come home and busy myself in the kitchen, but it hasn’t quite worked out for me to do so until tonight. Wednesday evening (after all the post office stuff), I had a hair appointment, last night I was just wiped out, so we went to Buffalo Wild Wings. Tonight, though, I planned to cook.

I was originally going to make some chili-topped baked potatoes…However, we ran a few errands after Jay and the bambino picked me up, and because I can’t microwave a potato properly to save my life, I was going to oven-bake them, which takes about an hour. By the time we got back home and I’d’ve gotten dinner on the table, it would’ve given the bambino about 45 minutes to play before he had to trudge off to bed. So while we were out and about, I picked up some tostadas and some shredded lettuce, and made Chili-Topped Tostadas instead!


It only took about a half-hour before dinner was served, instead of over an hour. Please excuse this photo…I upgraded my photo-editing software last night, and I’m still figuring out where everything is!

This looks slightly better. It’s a work in progress.

The bambino of course, wanted nothing to do with the lettuce or anything other than the tostada shell. But Jay and I liked them. I kind of wanted to make myself an old-school Zantigo’s cheese tostada, but I didn’t. However, I have enough tostadas left, I just might have to over the weekend!

Yield: 6

Chili-Topped Tostadas

Chili-Topped Tostadas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 6 tostadas
  • 1 lb. lean ground beef
  • 3/4 C diced tomatoes, undrained
  • 1 C tomato sauce
  • 2 C frozen whole kernel corn
  • 1-2 Tbsp. taco seasoning mix
  • 3/4 C shredded Cheddar cheese
  • 1 1/2 C Shredded lettuce
  • Sour cream (optional)
  • Salsa or taco sauce (optional)


Preheat oven to 350 degrees F. Place the tostadas on a baking sheet and heat for 5 minutes, or according to package directions.

Meanwhile, cook beef in a large skillet over medium-high heat 5 to 7 minutes or until browned; drain. Stir in all remaining ingredients except cheese and bring to a boil. Reduce heat to medium-low and simmer 5 minutes for flavors to blend.

To serve, top a tostada with about 2/3 C of the meat mixture, 1/4 C of shredded lettuce, and about 2 Tbsp. of the cheese. Top with salsa and sour cream if desired.

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Tag it on Instagram using #tramplingroserecipes

In the meantime, I need to work up a grocery list so I can get to the store early in the morning. I’m not making the same mistake as last weekend…Especially since we have a blizzard on the way!

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