Description

These Best-Ever Mexican Tostadas are crispy, flavorful, and endlessly customizable! With layers of refried beans, seasoned meat or veggies, fresh toppings, and a crunch you’ll crave, they make the perfect weeknight dinner or fun party dish. Fast, easy, and so delicious!

Ingredients

Units Scale

For the base:

8–10 corn tostada shells (store-bought or homemade)

2 cups refried beans (black or pinto, warmed)

Optional protein toppings:

2 cups cooked shredded chicken, ground beef, or sautéed veggies

1 tablespoon taco seasoning or adobo spice blend (if using meat)

Toppings:

1 cup shredded lettuce or cabbage

1 cup diced tomatoes

1/2 cup chopped red onion

1 avocado, sliced or mashed

1/2 cup crumbled queso fresco or shredded cheddar

1/2 cup Mexican crema or sour cream

Fresh cilantro, chopped

Hot sauce or salsa, to taste

Lime wedges (for serving)

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Instructions

Warm the protein (if using):
If using chicken or beef, season with taco seasoning and heat in a skillet until warmed through. Set aside.
Prepare the tostadas:
If using store-bought shells, warm them in the oven at 350°F (175°C) for 5 minutes to crisp up. If making your own, lightly fry corn tortillas in oil until golden and crispy.
Assemble the tostadas:
Spread a layer of warm refried beans over each tostada shell. Top with your choice of protein or veggies.
Add shredded lettuce, tomatoes, onions, avocado, cheese, and a drizzle of crema or sour cream.
Finish with fresh cilantro, a dash of hot sauce or salsa, and a squeeze of lime.

Notes

Tostadas are best assembled right before eating to keep the shell crispy.

For a vegetarian version, skip the meat and load up on beans, avocado, and veggies.

Great for a build-your-own tostada bar!