Best Tostada Recipe

A crispy flat corn tortilla topped with layers of refried beans, taco meat, lettuce, tomatoes, and cream.

Course: Entree

Cuisine: Mexican / TexMex

Keyword: easy Mexican recipe, how to make tostadas, TexMex recipes

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 589kcal

Author: Kris Longwell

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!

Print Recipe

Equipment

Deep fryer or sturdy skillet (if frying)

Ingredients

For the Meat Filling

2 tbsp 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 tbsp McCormick® Chili powder
1 tbsp McCormick® Ground cumin ground
1 tbsp 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