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–+ servings

Tostadas

Tostadas Recipe
Crunchy corn tostadas layered with seasoned meat or beans, fresh toppings, and salsa—fast, colorful, and customizable.
Amanda
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 6 servings

Equipment

  • Large skillet or frying pan
  • Tongs
  • Baking sheet
  • Paper towels
  • Mixing bowls
  • Knife and cutting board
  • Spoon or spatula
  • Serving plates

Ingredients

  • 6 to 8 corn tortillas or tostada shells
  • 1 pound ground beef or turkey/chicken
  • 1 can refried beans pinto or black
  • 1 cup shredded cheese Monterey Jack, cotija, or queso fresco
  • 1 cup shredded lettuce
  • 1 tomato, diced
  • 1 avocado, sliced or guacamole
  • 1/2 cup salsa or pico de gallo
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • kosher salt and black pepper to taste
  • olive or vegetable oil for frying
  • sour cream, jalapeños, black olives, lime wedges, hot sauce optional

Instructions

  • Warm or bake tortillas at 400°F (204°C) for 5–7 minutes until crisp (or fry in oil until golden); drain on paper towels.
  • Brown ground beef with cumin, chili powder, paprika, garlic powder, salt, and pepper; drain excess fat.
  • Heat refried beans until smooth and spreadable.
  • Spread beans over each tostada shell, top with meat, lettuce, tomato, cheese, and avocado.
  • Finish with salsa and any desired toppings. Serve immediately while shells are crisp.

Notes

Homemade fried shells are extra crisp. For vegetarian tostadas, skip meat and load up beans, avocado, and salsa. Finish with lime and a drizzle of crema.

Nutrition

Calories: 400kcal | Protein: 20g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 800mg