EASY MEXICAN TOSTADA
A simple homemade Tostada recipe made with meat (beef, chicken, or pork), refried beans, cheese, and other toppings all on crispy tostada shell.
Servings: 10
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Equipment (affiliate links)
- Meat Chopper
Ingredients
- 10 tostada shells (or regular corn tortillas, if making your own tostada shell)
- 1 can Refried Beans
- 1 lb ground beef ( or substitute cooked shredded chicken, pork or beef)
- 1/4 onion diced
- 1 Tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 1/2 head lettuce finely chopped
- queso fresco (or other cheese)
- 1 large avocado
- Mexican crema (or sour cream)
- Salsa pico de gallo or salsa verde
Instructions
- Bake or Fry the corn tortillas, if not using store bought tostada shells.
- Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease.
- Add onion and seasonings and cook an additional few minutes.
- Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream. Cook until warmed through.
- Assemble the tostadas: Spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.
- Serve immediately.
Notes
To make ahead: Have everything prepped and stored separately in the fridge. When ready to eat, re-warm the meat and beans and assemble the tostadas.
Gluten-free Adaptations: use corn tortillas.
Gluten-free Adaptations: use corn tortillas.
Nutrition
Calories: 198kcal | Carbohydrates: 17g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 300mg | Potassium: 357mg | Fiber: 4g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg