Beef Tostadas
Crispy flat corn tortillas topped with refried beans, seasoned taco meat, lettuce, cheese, and fresh toppings. Easier to eat than tacos and a great way to build your own unique creation. Ready in 15 minutes.
Equipment
- Sheet Pan
- Skillet
- Small Pot
- Serving Bowls
- Paper Towels
Ingredients
Tostada Base
- 8 Tostada Shells store-bought, or fry your own corn tortillas
- 1 cup Refried Beans warmed
- 2 cups Restaurant-Style Taco Meat thawed and heated
Toppings
- 2 cups Lettuce shredded
- 1 cup Shredded Cheese Mexican blend or cheddar
- 1 cup Tomatoes diced
- ½ cup Sour Cream
- ½ cup Salsa or Pico de Gallo
- ¼ cup White Onion finely diced, optional
- ¼ cup Cilantro chopped, optional, fresh
- 2 Limes cut into wedges
- Hot Sauce optional
Instructions
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.
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.
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