Tostada
intro
Crispy corn tortillas layered with savory seasoned beef, creamy refried beans, bright fresh toppings, and zesty crema for a crunchy, satisfying quick family meal.
Ingredients
Steps
Crisp the corn tortillas
Heat 3 tablespoons (45ml) vegetable oil in a large cast-iron skillet over medium heat (175°C/350°F). Working one at a time, fry each corn tortilla for 45 seconds per side until golden, rigid, and fully crisp. Transfer to a paper-towel lined plate to drain excess oil, sprinkling a total of 1/4 teaspoon fine salt evenly across all warm tortillas.
Cook seasoned ground beef
Pour off all but 1 teaspoon of residual oil from the skillet, then return to medium heat. Add 225g (8oz) 80/20 ground beef, break apart into fine crumbles with a wooden spoon, and cook for 5 minutes until fully browned with no pink remaining. Stir in 2 tablespoons (15g) taco seasoning and 2 tablespoons (30ml) water, then simmer for 2 minutes until the spiced sauce thickens and coats the beef evenly, then remove from heat.
Warm the refried beans
Place 1 cup (240g) canned refried pinto beans in a small saucepan over low heat, stirring occasionally with a rubber spatula for 3 minutes until smooth and fully heated through. Stir in 1 tablespoon (15ml) water if the beans appear too thick to spread easily across tortillas.
Build the tostada base
Arrange all 8 crisp tortillas in a single layer on a large serving platter. Spread 2 tablespoons of warm refried beans evenly across the full surface of each tortilla, then top each with 2 tablespoons of seasoned ground beef, pressing lightly to help toppings adhere to the crisp base and prevent sliding.
Add fresh veggie toppings
Top each beef and bean base with 3 tablespoons shredded iceberg lettuce, 1.5 tablespoons diced seeded Roma tomato, 2 tablespoons shredded sharp cheddar cheese, and 2 thin slices of ripe avocado, distributing toppings evenly across all 8 tostadas.
Finish and serve tostadas
Drizzle 1 tablespoon of Mexican crema in a thin zig-zag over the top of each tostada, sprinkle the full 1/4 cup (10g) of chopped fresh cilantro evenly across all tostadas, and serve right away with lime wedges on the side for squeezing over top just before eating.
Tips
2.Always pat diced tomatoes dry with a paper towel before adding to tostadas; excess tomato moisture will quickly soak through the crisp tortilla base and make it soggy.
3.Customize toppings to suit your taste: add pickled jalapeños, chunky salsa, or pickled red onions for extra zing, or swap ground beef for seasoned black beans to make a vegetarian version.
OMG these tostadas are SO good! I threw them together for a quick weeknight dinner last night and my whole family devoured them. The crispy shell paired with the seasoned beef and refried beans is *chef’s kiss*. Even my super picky 7 year old asked for seconds! 10/10 will be making these on repeat.
Game changer for busy school nights! Cook time was actually 25 minutes like the recipe said, no fancy ingredients needed. I topped ours with a little sour cream, shredded lettuce, and pickled jalapeños and my boys said it’s better than the local Mexican takeout we usually get. Worth every bite!
Really solid recipe! I made a big batch on Sunday for meal prep and it held up way better than I thought it would. Only note is that I wish the seasoning was a little bolder – I added an extra teaspoon of cumin and a pinch of smoked paprika to kick it up a notch. Otherwise super easy and tasty!
As someone who barely knows how to boil water, this recipe was foolproof! I live in a tiny dorm with just a hot plate and a toaster oven and I still pulled this off without burning anything. My roommates thought I ordered takeout lmao. 10/10 for broke college students.
Brought these to our neighborhood potluck last weekend and they were gone in 10 minutes flat! I set out a little topping bar with guac, salsa, sour cream, and shredded cheese so people could build their own, and everyone was asking for the recipe. Absolute crowd pleaser!
These hit the spot for my game day watch party! I made a double batch, loaded them up with extra jalapeños and hot sauce, and not a single tostada was left by halftime. Way easier than making tacos for a crowd, no messy fillings falling out of shells.
This is a nice take on the classic tostadas I’ve been making for my grandkids for 40 years! I used my homemade refried beans instead of canned and it turned out delicious. The seasoning blend for the beef is really spot on, I’ll be stealing that for my own recipe from now on.
SO crispy! I was worried the shells would get soggy under all the beans and beef, but they held up perfectly even after I loaded them up with toppings. Cook time was quick, cleanup was minimal, which is exactly what I need after a long day at work. Will be adding this to the regular rotation!
Taste was good, but I messed up the shells my first time! I fried them a little too long and they got super dark and bitter. I think next time I’ll bake them instead like the recipe note suggested, that seems more foolproof for someone like me who burns everything.
So happy this recipe is easily adaptable for gluten free! I used corn tostada shells that are certified GF, double checked my taco seasoning didn’t have hidden wheat, and it was totally safe for my celiac kiddo. She said it’s the best “taco pizza” she’s ever had, which is a massive win.
Made these for my kid’s post-soccer practice dinner and they were a home run! The kids were covered in bean and cheese smudges but they ate every last bite. I even packed the leftover beef and bean mix for their school lunches the next day, it reheated perfectly.
As a born and raised Texan, I’m pretty picky about my Tex-Mex, and these tostadas absolutely deliver. The beef to bean ratio is perfect, no skimping on flavor here. I topped mine with a little fresh pico de gallo and queso fresco and it tasted just like the ones I get at my favorite taqueria down the street.
This was the first recipe I made after moving into my first apartment! I was so nervous I’d mess it up, but the steps were super clear, no weird jargon, and it came out perfect. My roommate said I’m “officially a real adult” now that I can make tostadas that don’t suck lmao. Win!
These taste exactly like the crispy tostadas my mom used to make in the 90s for our Friday night movie nights! Total nostalgia bomb. The only thing I did different was add a layer of melted shredded cheese under the beans so it got all gooey, just like mom did. 10/10 for the nostalgia factor alone.
25 minute cook time is no lie! I got home late from the gym, threw this together, and was sitting on the couch eating in no time. No fancy prep, no weird specialty ingredients, just good, crispy, flavorful food. Exactly what I look for in a weeknight recipe.
Made these for my fantasy football draft party last weekend and people would NOT stop talking about them. I set out all the toppings buffet style so people could load them up how they wanted, and I got at least 5 text messages after the party asking for the recipe. Absolute home run for group events.
This recipe is so budget friendly! I already had most of the spices in my cabinet, used canned refried beans that were on sale, and picked up a pack of ground beef on manager’s special. Total cost for 4 servings was under $10, which is way cheaper than getting takeout for my family of four.
I made these with plant-based ground crumbles instead of beef and they were still so good! The seasoning blend coated the crumbles perfectly, you could barely tell it wasn’t real beef. My meat-eating boyfriend even said he’d eat the plant-based version again no complaints. Only reason it’s 4 stars is I wish the recipe had a note for plant based swaps!
I loaded these up with my homemade habanero salsa and they were *chef’s kiss*. The crispy shell, creamy beans, savory beef, and spicy salsa was the perfect balance of flavors and textures. I ate three in one sitting, no regrets. Will be making these every time I’m craving crunchy Tex-Mex.
I made a double batch of the beef and bean mix and froze half of it for later, and it worked perfectly! I thawed it in the fridge overnight last week, heated it up, piled it on fresh crispy shells, and it tasted just as good as the first night. Perfect for stocking the freezer for busy weeks.