Ingredients

1 tablespoon canola or vegetable oil

1 pound ground beef

1/4 cup coarsely grated yellow onion

Salt and pepper, to taste

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ancho chile powder (or 1/2 teaspoon cayenne pepper)

1/2 teaspoon garlic powder

2/3 cup sour cream

4 teaspoons adobo sauce (from 1 small can chipotles in adobo) or your favorite hot sauce, to taste

4 extra-large, burrito-size (10-inch) flour tortillas

3/4 cup jarred or homemade queso

1 heaping cup very thinly sliced iceberg lettuce (cut into short, wispy strands)

3/4 cup homemade or storebought pico de gallo, drained

4 tostada shells

Canola or vegetable oil, for frying

Hot sauce, for serving

Instructions

Step 1: Prepare your filling by heating 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the ground beef and grated onion, season generously with salt and pepper, and cook while breaking the meat into tiny pieces until it starts to brown, about 5 minutes. Stir in the tomato paste, followed by the cumin, smoked paprika, ancho chile powder, and garlic powder. Cook, stirring occasionally, until fragrant and any excess liquid evaporates, about 3 minutes. Transfer the mixture to a medium bowl and wipe out the skillet with a paper towel.

Step 2: Make the spicy sour cream by combining the sour cream with the adobo sauce in a small bowl. Season with salt and pepper to taste.

Step 3: Set up your assembly station with the flour tortillas laid flat on a clean surface. If needed, warm tortillas briefly in the skillet over medium heat to make them soft and pliable but not too hot or soggy.

Step 4: Add about 1/2 cup of the beef filling to the center of each tortilla, flattening it into an even 4-inch circle, slightly smaller than the width of the tostada shells. Spread 3 tablespoons of queso over the filling. Place a tostada shell on top of the queso, pressing gently to distribute the meat evenly.

Step 5: Spread about 2 tablespoons of the spicy sour cream on top of each tostada, then evenly sprinkle with a heaping 1/4 cup of shredded lettuce and 3 tablespoons of drained pico de gallo.

Step 6: Fold the tortilla around the filling by pleating the exposed edges every inch or two, enclosing the filling completely. A small center opening is fine; you can use a small tortilla piece if desired to seal any gaps.

Step 7: Heat 1 tablespoon oil in the skillet over medium heat. Carefully place the wrap seam side down in the skillet and cook until golden and crisp, about 2 to 3 minutes per side.

Step 8: Serve the wraps immediately with hot sauce and remaining spicy sour cream for dipping or spreading as you eat. Repeat cooking with the remaining wraps, adding oil as necessary.

Tips & Variations

Warm tortillas gently over a skillet or microwave to ensure pliability and prevent tearing when folding.

For extra crunch, you can toast the tostada shells briefly before assembling.

Adjust spice levels by adding more or less adobo sauce or swapping ancho chile powder for milder chili powders.

If you prefer a vegetarian option, replace the ground beef with sautéed mushrooms or spiced lentils.

FAQs

Can I use other types of cheese instead of queso?

Yes, you can substitute queso with other melty cheeses like Monterey Jack, cheddar, or a Mexican cheese blend for a similar creamy texture and flavor.

Is there a way to make this recipe less spicy?

Absolutely. Reduce or omit the adobo sauce and use mild chili powder instead of ancho or cayenne. You can also serve the spicy sour cream on the side to control the heat when eating.