Bacon Cheeseburger Tostadas
I know what you must be thinking, “Jon, another bacon cheeseburger recipe?” I realize that I just recently shared these doughnuts the other week, but I couldn’t help myself. I don’t think I’ll ever stop trying to come up with new ways to reinvent the bacon cheeseburger. Some of my favorites on the blog are these salads, this pasta, of course these nachos, and this soup. This time around, I’m bringing you these Bacon Cheeseburger Tostadas. They’re quick, easy and super delicious. Which makes them perfect for those weeknights when you really don’t feel like cooking. Lucky for all of us though, we now have this recipe to add to our recipe boxes. Give them a try and let me know what you think!
You can also make this recipe with either ground chicken or turkey if you prefer. I grew up eating ground beef all the time because it was cheapest and so I still have a soft spot for it to this day. It’s super versatile but I know not everyone is a beef eater.
Bacon Cheeseburger Tostadas
Equipment
- Skillet
- Small bowl
Ingredients
- 12 corn tortillas
- vegetable oil for frying
- 6 slices thick-cut bacon sliced
- 1 pound lean ground beef 90/10
- 1 yellow onion diced
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse black pepper
- 1 tablespoon ketchup
- 1 tablespoon prepared yellow mustard
- 1 tablespoon mayonnaise
- 2 cups finely shredded lettuce either iceberg or romaine
- 1 cup shredded cheddar cheese
- 1 pint cherry tomatoes halved
- 1/2 cup bread and butter pickle chips drained
Burger Sauce:
- ½ cup good quality mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon prepared yellow mustard
- ½ teaspoon dill pickle relish
- 1/2 teaspoon white vinegar
- ⅛ teaspoon cayenne pepper
- kosher salt and coarse black pepper
Instructions
- Fill a high-sided skillet with an inch or two of oil, making sure not to fill more than halfway up. Set over moderate heat. Once hot, carefully add a tortilla. Fry one at a time until golden and crispy, about 1 to 2 minutes per side. Transfer to a plate lined with paper towels to soak up the excess oil. Transfer to a wire rack set over a baking sheet, to prevent from getting soggy. While warm, sprinkle with a bit of salt.
- Set a large skillet over medium-high heat. Add the bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels; set aside. Drain all but 1 tablespoon of the bacon grease. Add the ground beef and use a wooden spoon to break up the beef. Cook, stirring often, until no longer pink and just starting to brown. Stir in half of the chopped onion (reserving the other half for topping), granulated garlic, granulated onion, cayenne, salt and pepper. Cook until the onions have softened, about 1 to 2 minutes longer. Stir in the crispy bacon, ketchup, mustard and mayo. Cook until warmed through.
- To make the sauce, in a small bowl, stir together the mayo, ketchup, mustard, relish, vinegar, cayenne, and a pinch of salt and pepper. This can be made up to 2 days in advance and kept in the fridge until ready to use.
- To assemble, spoon the warm beef mixture onto the tostada shells. Top with shredded lettuce, tomatoes, reserved onion, cheese, pickles and the burger sauce. Serve immediately and enjoy!
