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Home » Recipe Index » Comfort Food

Best Tostada Recipe

Published: Aug 1, 2021 by Kris Longwell · This post may contain affiliate links

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A crispy flat corn tortilla topped with layers of refried beans, taco meat, lettuce, tomatoes, and cream.
 
If you’re looking for a dish that is as festive as it is delicious, look no further!
Mexican and Tex-Mex cuisine is loved by millions of people all over the world. And it’s no wonder! It is at its best when it’s fresh, flavorful, and full of vibrant color. This dish is no exception. It brings together the classic Tex-Mex tastes on one flat crunchy tortilla, piled high! And most of the components can be prepared well in advance!
VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Making a tostada from scratch is really easy to do, and fun for the whole family!

We make our refried beans in advance, as well as the delicious taco meat, and then reheat just before serving.

This dish truly is a culinary fiesta in every possible way!

What Is a Tostada?

You may be wondering what’s the difference between a tostada and a taco? Actually, they are quite similar and have a colorful history.

The main difference is that with a tostada, the crispy corn tortilla is usually flat and the addition of beans is traditional.

EXPERT TIP: To prepare the tortillas, you can either deep-fry them or bake them. Here’s how to get them nice and crispy:

  • Deep-frying – The classic preparation. Use a deep-fryer, or pour enough vegetable oil into a sturdy skillet to submerge a tortilla. Heat the oil to 350°F, and carefully add the tortillas. Flip a couple of times, and after a couple of minutes, they will be golden and crisp. Drain on a plate lined with paper towels.
  • Baking – Not as traditional, but still yummy and healthier. Simply brush vegetable oil (or cooking spray) on both sides of the tortillas, and bake at 415°F for 5 minutes, flip, and cook for another 5. Check for crispiness. If not crisp enough, bake a little longer. Keep an eye on them, don’t let them brown too much, or they will have a burnt taste. However, if they don’t cook long enough, they will be chewy to the bite.

Building the Perfect Tostada

Crispy corn tortillas and flavorful refried beans are critical to making the perfect tostada. But folks, the real star is the taco meat.

We start off by sautéing onion, jalapeno, and garlic in a little oil. Add 1 lb of quality ground beef (we like 85% lean) and cook until no longer pink.

Now, let’s add mega flavor without adding a ton of sodium. Bring on the McCormick Hint of Sea Salt Mexican Taco Truck!

EXPERT TIP: The classic TexMex beef filling for items such as tacos, tostadas, and enchiladas should be very moist, almost wet in texture. The addition of tomatoes not only adds flavor and texture but keeps the mixture moist. And finally adding 1 cup of robust beer deepens the flavor even further and keeps the filling super moist.


Building the Perfect Tostada

Now that we have all the components, it’s time to build the best tostada ever!

We start by smearing about ¼-cup of the refried beans on each crispy tortilla.

Then top that with another ½-cup of the perfectly seasoned beef.

Choose any, or all, of the following toppings for a wonderful taste and beautiful presentation:

  • Shredded lettuce
  • Chopped tomato
  • Pico de gallo
  • Guacamole
  • Crumbled queso fresco (or shredded cheddar)
  • Chopped cilantro
  • Homemade salsa

EXPERT TIP: For a truly fun and festive presentation, place all of the ingredients on a serving table and let guests build their own tostada!

Like so many home cooks who want to make the best-tasting dishes for loved ones, we have relied on McCormick for all of our seasoning needs.

Quality is important to McCormick and it is with us, too.

We are in love with their new low-sodium and salt-free spices! In addition to the amazing McCormick Hint of Sea Salt Taco Truck that we use for our Best Tostada Recipe, we can’t get enough of these two incredible spices:

McCormick Perfect Pinch Italian Seasoning
McCormick Salt-Free Garlic & Herb
Enjoy all the flavor without all the salt! Double WIN!  We always find these incredible McCormick spices at our local H-E-B!

How To Serve

As mentioned, we love to put all the various ingredients in their own bowl or platter and let guests build their own tostada.

However, it’s also a stunning presentation to build them yourself and then deliver them to the table on a platter. Be prepared for lots of ‘ooh’s and ah’s!’

EXPERT TIP: All components can be prepared up to 24 hours in advance, including the tostada shells. Simply reheat the beans and meat filling in separate pans over low heat on the stove. Reheat the shells in a low-temperature oven (200°F) for about 15 minutes. If desired, keep the meat and beans in small slow-cookers on the “warm” setting. The garnishes can be prepped and kept in air-tight containers in the fridge.

Every time we serve this to guests, we get rave reviews, and so will you!

Don’t forget to include the McCormick A Hint of Sea Salt Mexican Taco Truck for maximum flavor!

These tostadas really are the best you’ll ever try and serve! Olé!

Ready to make the most festive (and delicious) feast this side of San Antonio? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and @McCormickSpice
A crispy flat corn tortilla topped with layers of refried beans, taco meat, lettuce, tomatoes, and cream.

Best Tostada Recipe

Tostadas are truly as festive as they are delicious. All of the components of the deliciously savory dish can be made in advance. Simply reheat just before serving. Serve the tostadas on a nice large platter, or let guests build their own! You can't go wrong either way!
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: Mexican / TexMex
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 589kcal
Author: Kris Longwell

Equipment

  • Deep fryer or sturdy skillet (if frying)

Ingredients

For the Meat Filling

  • 2 tablespoon olive oil
  • 1 onion chopped
  • 1 jalapeno seeded and ribs removed, chopped
  • 2 cloves garlic minced
  • 1 lb ground beef 85% lean
  • 2 tomatoes chopped, Romas work well
  • 1 tablespoon McCormick® Chili powder
  • 1 tablespoon McCormick® Ground cumin ground
  • 1 tablespoon McCormick@ Low-Sodium Sea Salt Taco Truck Seasoning
  • 1 cup dark beer preferably Mexican

For the Tostadas

  • 12 corn tortillas
  • 3 cup refried beans
  • 2 cups iceberg lettuce shredded
  • 1 cup tomato chopped
  • 1 cup cheese queso fresco (crumbled), or shredded cheddar
  • ½ cup sour cream or Crema Mexican
  • ½ cup cilantro chopped, optional
  • Salsa for serving

Instructions

Make the Meat Filling

  • Heat the oil over medium heat in a large skillet. Add the onion and peppers and cook until soft and translucent, about 5 minutes. Add the garlic and stir until aromatic, about another minute.
  • Add the ground beef and cook until no longer pink. Drain the meat mixture and return to the skillet.
  • Still over medium heat, stir in the tomatoes, chili powder, cumin, and Low-Sodium Mexican Taco Truck seasoning. Cook, stirring frequently, for another 5 minutes, until the tomatoes begin to break down somewhat.
  • Slowly pour in the beer and cook until the mixture thickens somewhat, about 15 minutes. Add a little more beer if the mixture is getting dry. It should be very wet. Cover and set aside.

Make the Crispy Corn Tortillas

  • While the beef is cooking, or before, heat your deep-fryer to 350°F or fill a sturdy skillet with an inch or two of vegetable oil and heat over medium-high heat until you reach 350°F (and candy thermometer helps with this). See NOTES for baking the tortillas.
  • Add the tortillas a few at a time to the hot oil, carefully flipping them a few times as they cook. After a couple of minutes, they should be golden and crispy. Transfer them to a plate lined with paper towels to drain. Once cool enough to handle, taste one to ensure they are properly done. If a little chewy, they need to cook a little longer. Don't overcook them, too! Cover with a kitchen towel and set aside.

Build the Tostadas

  • To build each tostada, start by spreading about a ¼ cup of the refried beans on each crispy tortilla. Then add about a ¼ to ½ cup of the meat mixture. Top with shredded lettuce, chopped tomatoes or pico de gallo, guacamole, sour cream, cheese, and chopped cilantro (if using). Serve at once!

Notes

If you prefer, you can bake the tortillas and they will still be delicious.  Preheat your oven to 425°F and either spray the tortillas on both sides with cooking spray, or brush a little olive oil on them.  Place on a baking sheet (not overlapping) and cook for 10 minutes, flipping them halfway, or until they are crispy. 
To serve, either place all of the components in various bowls and plates and let guests build their own.  Or, build them all yourself, and then place them on a platter to bring to the table, passing extra garnishes with them. 
The tortillas, beans, and meat mixture can all be prepared 1 to 2 days in advance.  Keep the tortillas in an air-tight container on the counter and the same for the beans and meat, but keep them in the fridge.
The beans and meat mixture can be frozen for up to 2 months. 

Nutrition

Calories: 589kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 512mg | Potassium: 634mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1601IU | Vitamin C: 15mg | Calcium: 286mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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Comments

  1. Melissa says

    February 17, 2022 at 1:48 pm

    I don’t know why, but I had no idea McCormick has a line of low-salt seasonings. This is important to me as I have family members who need to adopt a low-salt to salt-free diet. It makes me so happy to see you use it in this recipe. I’m looking forward to trying it. Thank you so much!

    Reply
    • Kris Longwell says

      February 17, 2022 at 5:59 pm

      Hi Melissa! They recently launched these products and they really are good, especially for folks who must have a low-salt or salt-free diet! We hope you try it and like it! We really love it a lot! Let us know if you do!! Best, Kris & Wesley

      Reply
  2. Lacey says

    October 17, 2021 at 9:31 am

    Any way to make this without the beer. I know alcohol cooks off but being an alcoholic I prefer to not use it. Any replacement for the dark beer?

    Reply
    • Kris Longwell says

      October 20, 2021 at 4:59 pm

      Hi Lacey! You could go with alcohol-free beer, or just use beef stock in its place. It will still be very good!

      Reply
  3. judi says

    August 01, 2021 at 10:31 pm

    5 stars
    Video wasn’t there…I adore you both and I know THAT This will be amazing AS is everything else with in this combo!!! Blessings to you both for keeping us afloat through this all…treasure you both!!

    Reply
    • Kris Longwell says

      August 03, 2021 at 11:41 am

      Thank you so much, Judi!! That means so so much to us!! xoxo The video is over on our YouTube channel: https://www.youtube.com/watch?v=ohHqT1AndPk&t=1s&pp=sAQA

      Reply
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Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

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