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mexican tostadas on a plate with tomatoes and lettuce.
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Mexican Tostadas Recipe

Make these crunchy Mexican tostadas in just 30 minutes for an easy meal that's sure to please. Ground beef, refried beans, and fresh ingredients top off the crispy tortillas.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 5
Author: Laurel Perry

Equipment

  • Baking Sheet

Ingredients

  • 10 corn tortillas*
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • ½ yellow onion chopped
  • 1 clove garlic chopped
  • 1 tablespoon taco seasoning
  • ¾ teaspoon kosher salt
  • 16 ounces refried beans (1 can)
  • ½ head iceberg lettuce shaved or finely chopped
  • 1 pint cherry tomatoes halved
  • 1 avocado chopped small
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro

Instructions

  • Preheat oven to 425°F. Brush both sides of each tortilla with olive oil and arrange them in a single layer on a baking sheet. Use two baking sheets if needed. Bake for 5 minutes, flip, and then bake for another 4-5 minutes or until the tortillas are golden and crisp.
    10 corn tortillas*, 2 tablespoons olive oil
    baked corn tortillas on a baking sheet.
  • While the tostadas are baking, add the ground beef and onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.
    1 pound lean ground beef, ½ yellow onion
    a cast iron skillet filled with ground beef and onions.
  • Add in the garlic, taco seasoning, and salt, and cook for another minute until fragrant. Remove from the heat and cover to keep warm.
    1 clove garlic, 1 tablespoon taco seasoning, ¾ teaspoon kosher salt
    a skillet filled with ground beef and onions.
  • Scoop the refried beans into a microwave-safe bowl and heat the microwave until warmed through.
    16 ounces refried beans
  • Spread a warm tostada with beans. Then top with meat, lettuce, tomatoes, avocado, cotija and cilantro. Serve immediately and enjoy.
    ½ head iceberg lettuce, 1 pint cherry tomatoes, 1 avocado, ½ cup crumbled cotija cheese, ¼ cup chopped fresh cilantro
    mexican tostadas on a plate next to a glass of beer.

Video

Notes

*To save time, you can purchase crispy store-bought tostadas for this recipe and skip step 1.

Nutrition

Serving: 2tostadas | Calories: 511kcal | Carbohydrates: 43g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1183mg | Potassium: 896mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 5mg