Tostadas Recipe

Crispy, colorful, and honestly so easy, tostadas pull together simple ingredients for a meal that just feels fresh and satisfying.

I love how every bite brings together crunch, flavor, and texture in a way that never gets boring.

You can whip up tostadas at home with just a few basics and some simple steps.

When I make tostadas, I grab a crisp tortilla base and just start layering on beans, meat, and whatever toppings I’m craving that day. The whole process is pretty relaxed and flexible—perfect for a quick lunch or a low-key dinner.

From frying or baking the tortillas to adding that last spoonful of salsa, every step adds something special to the flavor and texture. That’s what keeps me coming back to this recipe.

As you go through this recipe, you’ll notice it’s super easy to swap out toppings and seasonings to fit your mood or what you have on hand.

The tasting notes might help you pick up on the balance between crunch, spice, and freshness that really makes tostadas pop.

Tostadas Recipe

I usually make tostadas when I want something crisp, colorful, and packed with flavor. They’re all about crunchy corn tortillas, refried beans, some seasoned meat, and fresh toppings like lettuce, salsa, and cheese.

Every bite is a mix of texture and spice that reminds me of simple homemade Mexican food.

Equipment

• Large skillet or frying pan for cooking ground beef, turkey, or other meats
• Tongs to flip tostada shells or tortillas safely
• Baking sheet if you’re toasting tortillas in the oven
• Paper towels for draining excess oil after frying
• Mixing bowls for toppings like pico de gallo or guacamole
• Sharp knife and cutting board for chopping lettuce, tomatoes, and cilantro
• Spoon or spatula for spreading refried beans evenly
• Serving plates to keep tostadas flat and easy to top

I usually reach for a nonstick skillet because it cooks the meat evenly and nothing sticks. When I fry my own tortillas, I use canola or vegetable oil and keep the oil at a steady heat so the shells turn out crisp, not greasy.

Ingredients

• 6–8 corn tortillas or store-bought tostada shells
• 1 lb ground beef, turkey, or shredded rotisserie chicken
• 1 can refried beans (pinto or black beans)
• 1 cup shredded cheese (Monterey Jack, cotija, or queso fresco)
• 1 cup shredded lettuce
• 1 diced tomato
• 1 avocado or guacamole
• 1/2 cup salsa or pico de gallo
• 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp paprika, 1/4 tsp garlic powder
• Kosher salt and black pepper to taste
• Olive oil or vegetable oil for frying
• Optional: sour cream, jalapeños, black olives, lime wedges, or hot sauce

I like mixing taco seasoning into the meat for that mild, smoky flavor. If I’m making vegetarian tostadas, I just skip the meat and load up with refried beans, diced avocado, and plenty of salsa.

Instructions

• Warm the tortillas in a skillet or bake them at 400°F for 5–7 minutes until they’re crisp.
• Brown the ground beef in olive oil with cumin, chili powder, garlic, paprika, salt, and pepper. Drain off any fat.
• Heat the refried beans in a small pan until they’re smooth and spreadable.
• Spread beans over each tostada shell.
• Add the meat, then pile on shredded lettuce, diced tomato, cheese, and avocado.
• Finish with salsa, sour cream, or hot sauce—whatever you’re into.
• Serve right away before the shells lose their crunch.

I try not to overload the toppings so the tostadas don’t get soggy. When I’m feeding a group, I just set out all the toppings and let everyone build their own.

Notes

I honestly think freshly fried homemade tostadas taste way better than the packaged ones, but you can use either. To make them, I fry corn tortillas in hot oil for about 45 seconds per side until they’re golden, then drain them on paper towels.

Tostada toppings are totally up to you. Sometimes I use carne asada, pork carnitas, or ground turkey if I want to mix it up. For a lighter version, I’ll go with black beans and skip the cheese.

I love finishing with fresh cilantro, a drizzle of Mexican crema, and a squeeze of lime juice. That combo of crunch, spice, and creaminess? It’s what makes every tostada worth making, at least in my kitchen.

Tasting Notes

I love how the crunch of the tostada shell hits first. It’s light, yet somehow sturdy enough to hold all the toppings without falling apart.

Each bite gives off this crisp texture that reminds me why I keep making these for Taco Tuesday. There’s just something about that first snap.

The flavors balance in a way that’s honestly pretty satisfying. The beans give a creamy base, and then the fresh lettuce and tomato bring in this cool contrast.

When I throw on a bit of salsa or hot sauce, the spice wakes up every bite. It never goes overboard, though.

I notice the seasoned meat adds a savory depth that really ties everything together. Sometimes I’ll swap in chicken or beef, but even when I stick with just beans, it still feels like a classic Mexican dish.

The mix of warm and cool ingredients keeps each bite interesting. I never get bored halfway through.

Each tostada feels like a small piece of Mexican food tradition. The bright colors and simple ingredients make it fun to serve at family dinners or just casual get-togethers.

I like that everyone can build their own and pick their favorite toppings. Isn’t that half the fun?

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