Do you love crispy fried tortillas, creamy beans, zesty meat, and fresh veggies? Then tostadas are the Mexican treat for you!
Full of bright flavors and perfectly crunchy, they’re sure to become a family favorite. They’re so easy to customize, too. I love serving them for a fun weeknight dinner!
Forget about Taco Tuesday! Tostada Thursday will be your new favorite thing.
Honestly, you can’t go wrong with this recipe any day of the week.
Why You’ll Love These Tostadas
Family-Friendly: Tostadas are a fun and interactive meal that’ll satisfy kids and adults alike. Your littles will especially enjoy helping to assemble their own tostadas.
Customizable Toppings: Tostada recipes allow for endless customization. You can easily swap out any ingredients you don’t like for ones you do. Plus, you can pile them high with extra toppings, just like nachos!
Party Perfect: Because you can make large quantities, tostadas are ideal for parties and gatherings. Plus, as mentioned, everyone can customize their own!
Convenient: The flat, crispy bases make them easy to hold and eat with your hands. There’s no need to break out utensils unless you want to!
Ingredients
- Corn Tortillas & Salt: The crispy, crunchy foundation of each tostada. To ensure maximum crispiness, look for the thinnest ones you can find. Remember to salt them while they’re still hot from frying.
- Refried Beans: The creamy, protein-rich “glue” to hold all your toppings in place.
- Lean Ground Beef: Juicy and seasoned to perfection, beef is the perfect pairing for the hearty beans.
- Taco Seasoning: To transform ordinary beef into a zesty, tongue-tingling taste sensation.
- Veggies: For crunch, coolness, and extra nutrients. Add onions, iceberg lettuce, tomatoes, and avocado.
- Queso Fresco or Cotija Cheese: Both are crumbly, salty and the perfect authentic finishing touch.
- Mexican Crema or Sour Cream: Both are tangy, cool, and creamy. They balance the more robust flavors wonderfully.
- Salsa or Pico de Gallo: For heat, zestiness, and a fresh tomato and chile flavor to take your tostada to the next level.
- Fresh Cilantro & Lime Wedges: These two essentials add a pop of vibrant green color and a bright citrus zing.
- Vegetable Oil: This recipe’s sizzling secret weapon! It turns the humble corn tortillas into crispy, golden, sturdy tostada shells.
How to Make Tostadas
Of all the Mexican recipes I frequently make, tostadas are one of the easiest. There are only five simple steps:
1. Fry*. Pour vegetable oil into a skillet until it’s about 1/2-inch full. Heat over medium-high heat, and then fry each tortilla for 30 to 60 seconds per side until golden and crispy. Transfer them to a paper towel-lined plate to drain and sprinkle with salt while still hot.
2. Cook the beef Heat another large skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until no pink remains. Drain excess fat, then add the onion and taco seasoning. Stir to combine and cook for another 2 to 3 minutes to soften the onion.
3. Heat the beans. Warm the refried beans in a small saucepan over medium-low heat. Heat, stirring occasionally, until they are warmed through. If they’re too thick, add a splash of water.
4. Assemble. Spread a layer of beans on each tostada shell. Then, add a spoonful of ground beef and top with lettuce, tomatoes, avocado, and cheese. Drizzle the Mexican crema or sour cream over the top. Finish with the salsa or pico.
5. Garnish and serve. Garnish each tostada with chopped fresh cilantro. Serve while hot with lime wedges on the side for spritzing. Enjoy!
*Note: If you want to use less oil, bake the tortillas instead. Bake them for 4 to 5 minutes per side at 400 degrees Fahrenheit.
Tips for the Best Tostadas
Some tips to ensure your tostadas turn out perfectly:
- Thin is in. Earlier, I said to get the thinnest ones you can find. I stand by that! The thinner your corn tortillas, the crispier they’ll be after frying them.
- Don’t overcrowd the pan! You’ll only be able to cook one or two tortillas at a time. If you put too many in at once, they’ll stick together and won’t crisp up properly. Be prepared for several batches. If you bake them, you may need two baking sheets.
- Baking instead? Just be sure to brush each tortilla with a little oil first.
- Season while warm. After removing the tostadas from the pan, salt them while they’re still warm. You can also add other seasonings like cumin or chili powder for more flavor.
- The beans come first. When it comes to toppings, you can toss them on in any order you like. Except for the beans. They need to go on first because they’re the “glue.” They’ll hold everything else in place.
- Put in the prep work. Have the lettuce shredded, the tomatoes diced, etc. Tostadas taste best when everything is fresh. Having the toppings ready to go means faster assembly and better-tasting tostadas.
- Make a tostada bar. Throwing a party or just have a really big family? Set up a tostada bar with all the toppings anyone could want. Let everyone assemble their own to suit their tastes.
Popular Tostada Toppings
I’ve included several of my favorite toppings in the recipe, but you can use whatever you like.
Here are some protein variations and other popular tostada toppings: (not including those listed in the recipe)
- Ground chicken/turkey/pork
- Shredded chicken
- Pork carnitas
- Grilled shrimp
- Peppers
- Parsley
- Guacamole
- Various cheeses (including queso)
- Grilled/pickled veggies
- Red pepper flakes
How to Store
You shouldn’t store loaded-down tostadas. No matter how crispy the shells are, they’ll become super soggy if the toppings sit on them too long.
You can, however, store the unassembled components separately.
To Store: Place the tostada shells in an air-tight container. Leave them at room temperature for up to 3 days. Refrigerate the toppings in individual airtight containers for 2 to 3 days.
To Freeze: You can freeze tostada shells in freezer-safe containers for up to 1 month. However, they won’t be as crispy once thawed. The beef and beans, stored in separate containers, should last up to 3 months in the freezer.
To Reheat: Warm the shells in the oven for 2 to 3 minutes at 350 degrees. Heat the meat and beans in the microwave or on the stove until warm.
Tostadas
10
servings25
15
minutes290
kcalThese easy Mexican tostadas are the perfect addition to any fiesta! Made with ground beef, refried beans, lettuce, tomato, cheese, and toppings, they’re just too good!
Ingredients
vegetable oil, for frying
10 (6-inch) corn tortillas
salt, to taste
1 pound lean ground beef
1/2 onion, diced
1 packet taco seasoning mix
1 (16-ounce) can refried beans
2 cups iceberg lettuce, shredded
1 large tomato, diced
1 avocado, diced
1/2 cup queso fresco or cotija cheese, crumbled
1/2 cup Mexican crema or sour cream
1/2 cup salsa or pico de gallo
fresh cilantro, chopped (for garnish)
lime wedges, for serving
Instructions
- Fill a skillet about 1/2 inch full with vegetable oil and heat over medium-high heat. Once hot, fry each corn tortilla for 30-60 seconds per side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with a little salt while still hot. Alternatively, bake at 400 degrees Fahrenheit for 4-5 minutes per side until crisp.
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until no longer pink. Drain excess fat. Add the diced onion and taco seasoning mix. Stir to combine and cook for an additional 2-3 minutes until the onion is softened.
- In a small saucepan, heat the refried beans over medium-low heat. Stir occasionally until warmed through. Add a splash of water to thin out the consistency if needed.
- Spread a layer of warm refried beans on each crispy tostada shell. Top with a spoonful of the seasoned ground beef mixture. Add shredded lettuce, diced tomatoes, diced avocado, and crumbled cheese. Add a drizzle of Mexican crema or sour cream. Spoon some salsa or pico de gallo over the top.
- Garnish with chopped fresh cilantro and serve immediately with lime wedges. Enjoy these delicious homemade tostadas!
