Keto Classic Mexican Tostada
Indulge in the vibrant flavors of Mexico with these Keto Classic Mexican Tostadas—a guilt-free twist on a beloved dish! This recipe transforms traditional tostadas by swapping out carb-heavy shells for crispy baked cheddar cheese tostada "shells," delivering a satisfying crunch without breaking your low-carb goals. Topped with savory spiced ground beef, creamy homemade guacamole, tangy sour cream, and fresh toppings like shredded lettuce, cherry tomatoes, and cilantro, these tostadas bring bold flavor to every bite. With optional jalapeño slices for those who crave a little heat, this dish is perfect for busy weeknight dinners or casual entertaining. Ready in just 40 minutes, it’s a quick keto-friendly meal that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 2 cups Shredded cheddar cheese
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 Avocado
- 1 tbsp Lime juice
- 0.5 cup Sour cream
- 1 cup Shredded lettuce
- 6 Cherry tomatoes
- 0.25 cup Fresh cilantro
- 1 Jalapeño (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Divide the shredded cheddar cheese into four equal portions and sprinkle each portion into a circular shape on the prepared baking sheet to form the cheese tostada 'shells'.
Bake in the preheated oven for about 8-10 minutes until the cheese is bubbly and the edges are golden. Remove from the oven and allow the cheese shells to cool and crisp up on the baking sheet.
While the cheese shells are baking, heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spatula.
Stir in the onion powder, garlic powder, cumin, paprika, salt, and black pepper into the browned beef. Mix well and cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
In a small bowl, mash the avocado and mix in the lime juice, creating a simple guacamole.
Halve the cherry tomatoes and chop the cilantro. Optionally, slice the jalapeño for extra heat.
Once the cheese shells are crispy, carefully remove them from the parchment paper and place them on serving plates.
Top each cheese tostada with a layer of the seasoned ground beef, followed by a few spoonfuls of guacamole.
Add a spoonful of sour cream on top, followed by the shredded lettuce, halved cherry tomatoes, chopped cilantro, and sliced jalapeño if using.
Serve immediately and enjoy the deliciously crispy, keto-friendly tostadas!
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 34.0 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2000 mg | 154% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
