This easy Tostada Recipe starts with a flat, crispy corn tortilla topped with creamy refried beans, meat, cheese, and all your favorite toppings. It is a quick Mexican dinner that comes together in about 20 minutes and is easy to customize for the whole family.
We make ours with homemade creamy refried beans, then add shredded chicken, beef, or pork, cheese, sour cream, tomatoes, and whatever else everyone likes. Frying the tortillas until golden gives them that crunchy base a tostada needs, and you can also bake the shells or use store-bought tostadas when you need an even faster option.
Serve them right away so the shells stay crisp, or set everything out for a simple build-your-own dinner. For more Mexican favorites, try our Chicken Flautas, Burritos, Cheese Enchiladas, and Homemade Spanish Rice.
Why You’ll Love It + Why It Works:
- Ready Fast. These tostadas come together quickly for an easy weeknight meal.
- Easy to Customize. Everyone can choose their favorite meat, cheese, vegetables, and toppings.
- Simple Ingredients. Corn tortillas, refried beans, and everyday toppings keep this recipe easy.
- Hot Oil Makes Them Crisp. Frying each tortilla until golden creates the crunchy base a tostada needs.
- Beans Help Hold the Toppings. A layer of creamy refried beans gives the toppings something to stick to.
Tostada Ingredients
- Refried beans (1 30-ounce can): Create the creamy base for each tostada and help the meat, cheese, and other toppings stay in place. Pinto refried beans are our go-to, but refried black beans can also be used.
- Crisco shortening (¼ cup): Makes the canned refried beans smoother and richer, giving them that creamy restaurant-style texture. Lard, butter, bacon grease, or coconut cream can also be used, but each will change the flavor and texture a little.
- Milk (⅔ cup): Thins the beans and helps make them silky and easy to spread over the tostada shells. If you leave out the shortening, your existing bean recipe recommends reducing the milk to about ⅓ cup or adding only enough to reach a creamy consistency.
- Shredded cheese for the beans (1 to 2 cups): Melts into the refried beans for extra creaminess and cheesy flavor. Cheddar, Colby and Monterey Jack, or a Mexican cheese blend all work well.
- Vegetable oil (½ to 1 cup): Fries the corn tortillas until crisp and golden. Use enough to create about a ½-inch layer in the skillet. Canola oil, avocado oil, or another oil suitable for frying can also work.
- Corn tortillas (12 6-inch tortillas): Become the crunchy tostada shells that hold the beans and toppings. You can also use ready-to-eat store-bought tostada shells when you need an even quicker dinner. Our favorite corn tortillas are the Kroger brand.
- Salt (to taste): Seasons the fried tortillas while they are still hot so the salt sticks and adds flavor to the crisp shell.
- Shredded cooked chicken, beef, or pork (about 2 cups): Adds hearty protein and turns the tostadas into a filling meal. Shredded chicken, shredded beef, pork, carne asada, rotisserie chicken, seasoned ground beef, or turkey can all work.
- Cafe Rio Shredded Chicken, Sweet Pork Barbacoa, leftover Carne Asada are all favorites.
- Vegetarian: Skip the meat and add extra refried beans, avocado, lettuce, tomatoes, cheese, salsa, and other favorite toppings.
- Shredded cheese for topping (about 1½ cups): Adds cheesy flavor and a creamy contrast to the crisp shell. Cheddar, Monterey Jack, Colby Jack, queso fresco, or a Mexican cheese blend are all good options.
- Sour cream (about 1 cup): Adds a cool, creamy topping that works well with the warm beans and meat.
- Chopped tomatoes (about 1½ cups): Add freshness, color, and juicy texture to balance the crunchy tortilla and creamy beans.
- Optional toppings: Shredded lettuce, avocado, cilantro, green onions, peppers, olives, salsa, lime juice, or queso fresco, Homemade Salsa, Guacamole, or Pico de Gallo make it easy for everyone to build their tostada the way they like it.
How to Make Tostadas
BEANS. Add refried beans, shortening, and milk to a medium saucepan over medium heat. Stir until smooth and heated through. Add 1 to 2 cups shredded cheese and stir until melted and creamy. Reduce heat to low and keep warm while preparing the tostada shells.
FRY. Add ½ inch of vegetable oil to a medium skillet and heat to about 350°F. Fry tortillas one at a time for 30 to 60 seconds on each side, or until crisp and golden.
DRAIN. Transfer fried tortillas to a paper towel-lined plate in a single layer. Sprinkle with salt while still hot. The shells will continue to crisp as they cool.
ASSEMBLE. Use ¼ to ⅓ cup beans per tostada. Spread a thin, even layer of warm refried beans over each shell, leaving a little space around the edge so the tostada is easier to pick up and the shell stays crisp.
TOP. Add shredded chicken, beef, or pork, then top with shredded cheese, sour cream, chopped tomatoes, and any other favorite toppings.
SERVE. Serve immediately so the tostada shells stay crisp.
Serve tostadas on their own for an easy dinner, or add Homemade Spanish Rice, Mexican Street Corn, or a simple salad for a larger meal.
Need Dinner Even Faster?
Use store-bought shells when needed. Prepared tostada shells make this dinner even faster on busy nights.
Kristyn’s Recipe Tips
- Watch the oil temperature. The tortillas should sizzle when they hit the oil, but the oil should not smoke.
- Fry one at a time. This helps keep the oil temperature steady and gives each tortilla room to crisp evenly.
- Drain in a single layer. Stacking hot tostadas can trap steam and make them soften.
- Assemble the tostadas right before serving so the shells stay crunchy! They are best enjoyed immediately.
- You can bake tortillas instead of frying for a lighter option. Bake the tostada shells at 425°F. Brush or spray both sides of the corn tortillas lightly with oil and sprinkle with salt. Arrange them in a single layer on a baking sheet and bake for 7 to 10 minutes, flipping halfway through, until crisp and lightly golden.
- Variation: Turn this into a tostada bar with several meats, cheeses, lettuce, avocado, salsa, and other favorite taco toppings.
- Make Ahead: Fry the tostada shells ahead of time and let them cool completely before storing them. Warm the beans and prepare the toppings just before serving.
Easy Tostadas
Equipment
Ingredients
Creamy Refried Beans
- 1 30-ounce can refried beans
- ¼ cup Crisco shortening
- ⅔ cup milk
- 1 to 2 cups shredded cheese
Tostadas
- ½ to 1 cup vegetable oil
- 12 6-inch corn tortillas
- Salt to taste
- 2 cups shredded cooked chicken beef, or pork
- 1½ cups shredded cheese
- 1 cup sour cream
- 1½ cups chopped tomatoes
Instructions
- Add refried beans, shortening, and milk to a medium saucepan over medium heat. Stir until smooth and heated through. Add 1 to 2 cups shredded cheese and stir until melted and creamy. Reduce heat to low and keep warm while preparing the tostada shells.
- Add ½ inch of vegetable oil to a medium skillet and heat to about 350°F. Fry tortillas one at a time for 30 to 60 seconds on each side, or until crisp and golden.
- Transfer fried tortillas to a paper towel-lined plate in a single layer. Sprinkle with salt while still hot.
- Use ¼ to ⅓ cup beans per tostada. Spread a thin, even layer of warm refried beans over each shell, leaving a little space around the edge so the tostada is easier to pick up and the shell stays crisp.
- Add shredded chicken, beef, or pork, then top with shredded cheese, sour cream, chopped tomatoes, and any other favorite toppings.
- Serve immediately so the tostada shells stay crisp.
Notes
- Fry tortillas one at a time so they crisp evenly.
- Do not overcrowd the pan, or the oil temperature will drop.
- Drain well on paper towels to keep them crisp.
- Assemble the tostadas right before serving so the shells stay crunchy! They are best enjoyed immediately.
- You can bake tortillas instead of frying for a lighter option. Brush both sides of the tortilla with vegetable oil, or spray generously with cooking spray, and sprinkle with salt. Place on a baking sheet and bake at 400°F for 5 minutes until tortillas are toasted and crisp, then flip over and bake for another 2-3 minutes.
- Prepare the beans ahead of time and store them in an airtight container in the refrigerator for 3–4 days.
- Warm them up right before serving on the stovetop or in the microwave, adding additional milk, if needed, to make them smooth again.
Nutrition
Recipe FAQ
A tostada is served flat on a crisp corn tortilla, while a taco is folded around the filling. They can use many of the same meats, beans, cheeses, and toppings.
You can prepare the components 1 to 2 days ahead, but wait to assemble the tostadas until serving so the shells stay crisp. Store cooled tostada shells in an airtight container at room temperature. Refrigerate the refried beans, cooked meat, and fresh toppings in separate airtight containers. Reheat the beans and meat before assembling, then add the fresh toppings just before serving.
Un-topped tostada shells can be kept in a bag or container at room temperature for 5-7 days.
For the best texture, store shells, beans, meat, and toppings separately. Once assembled, tostadas are best eaten right away.
More Like This
Sides
Homemade Spanish Rice Recipe
45 mins
Esquites
20 mins
Loaded Nachos Recipe
27 mins
Mexican Cornbread
50 mins
Desserts
Chocolate Tres Leches Cake
4 hrs 45 mins
Homemade Churro Recipe
35 mins
Cheesecake Chimichanga
30 mins
Easy Flan Recipe
9 hrs 10 mins
More Mexican Main Dishes
Chicken Quesadilla Recipe
12 mins
Best Chicken Tacos Recipe
25 mins
Flautas Recipe
25 mins
Beef Empanadas
4 hrs 20 mins
Collections
This recipe was first shared July 2019.
I’ve gone to several stores concerning the tortillas. None of the packages have the size on them, just the quantity. Am I supposed to bring a tape measurer to the store with me?
Love tostadas! I use flour tortillas instead of corn because they come out crisper instead of hard like corn tortillas do. They also don’t take as much oil to fry in. I also love to add Mexican rice on top of the beans, then cheese, lettuce & tomatoes. It’s hard to eat just one although one is very filling 🙂
That sounds delicious, I love your twist with the flour tortillas and all those toppings, thanks so much for sharing!
I add fried ground beef seasoned with salt and garlic powder on top of my home made refried beans on tostadas add garnish along side with guacamole and side dish of your choice. Eat And Be Merry
That sounds absolutely delicious! Thanks for sharing and I hope you enjoyed every bite.
I love parmesan cheese on my tostados and tacos.
Great option!! Thank you for sharing that!
skip frying tortillas and taco shells just buy fresh uncooked tortillas heat dry skillet and cook till crisp
That would work too!
I just love you’re work babbeeee! It’s so amazing I just want to be like you and make my munchkins happy and full of your delicious masterpiece. My cutie would also destroy these after a long day of hard work.
This is really flavorful! Super loved the seasonings in it! Thank you so much for sharing this amazing tostadas recipe! Will surely have this again! Highly recommended!
Another favOrite recipe! My family loves these. I think they come together pretty quickly. I also love the salad on top. What a great combination of flavors.