Wednesday, July 8, 2015

Beef, Black Bean, and Spinach Tostadas

Spicy Beef, Black Bean, and Spinach Tostadas - get the recipe at
Spicy ground beef, black beans, and fresh spinach are piled onto crisp tostada shells and then topped with plenty of melting cheese. My kids devoured these tostadas in barely five minutes and then asked if we could make them again the very next day.

When I was on the hunt for easy summer meals, my friend Aggie sent me a link for her 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 tossed my portion into a salad and am planning to serve this over rice later this month. 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.

Spicy Beef, Black Bean, and Spinach filling for tacos, tostadas, and burritos - get the recipe at

COOK'S NOTE: Corn tortillas or small flour tortillas can also be used in place of the tostada shells. Tortilla chips can also be used to make oven nachos. Simply spread tortilla chips across a baking sheet, top with the beef mixture and then sprinkle with double the amount of cheese.

Beef, Black Bean, and Spinach Tostadas
recipe inspired by Aggie's Kitchen
Yield: 4-5 servings
(printable recipe)

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

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!

Cheesy Beef, Black Bean, and Spinach Tostadas are a great {20 minute} meal any day of the week! Get the recipe at

ONE YEAR AGO: Ten Summer Salads ~ Ready in 10 Minutes or Less
TWO YEARS AGO: Six Threes Ice Cream
THREE YEARS AGO: Southwestern Pinto and Rice Balls

FOUR YEARS AGO: Berry Pudding Cakes


  1. This looks really yummy! I love the addition of spinach for more nutrition. It would be great for a quick summer dinner. Thank you!

  2. 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 !!

  3. Oooooo these look really good!!

  4. We had these for dinner tonight, they were delicious and devoured quickly! Like the previous reviewer we also used toasted corn tortillas.