Ingredients
Equipment
Method
Prep
- Warm store-bought tostada shells in a 350°F oven for 3-5 minutes to crisp up.
- Heat the taco meat in a skillet over medium-low heat until warmed through, about 5-7 minutes.
- Warm the refried beans in a small pot over low heat until spreadable.
Assemble
- Spread about 2 tablespoon warm refried beans on the tostada shell.
- Add about ¼ cup warm taco meat on top of the beans.
- Layer with shredded lettuce, cheese, diced tomatoes, sour cream, and salsa.
- Top with onions and cilantro if desired.
Serve
- Serve immediately with lime wedges and hot sauce on the side.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Tostadas are actually easier to eat than tacos in my opinion - everything stays flat and visible so you can see what you're getting into. It's a great way to build a unique creation to eat. Unlike tacos where fillings can fall out the other end, tostadas let you pile on toppings and eat them like an open-faced sandwich or edible plate. The key is spreading refried beans first as a base layer - this helps other toppings stick to the crispy shell instead of sliding off. Let everyone build their own tostadas with their favorite toppings. Kids especially love this because they can see and control exactly what goes on their plate. The flat presentation also makes tostadas great for parties.
