Tostadas Recipe
These open-face tostadas are topped with all of your favorite Mexican ingredients! These tasty tostadas are a frequent meal in this house.
Servings: 6
Ingredients
Creamy Refried Beans
- 1 (30-ounce) can refried beans
- ¼ cup Crisco shortening
- ⅔ cup milk
- 1½ cups shredded Mexican blend or Colby Jack cheese
Tostadas
- ½-1 cup vegetable oil
- 12 (6-inch) corn tortillas
- salt to taste
Toppings
- shredded cooked chicken, beef or pork; shredded cheese, sour cream, chopped tomatoes
Instructions
- Combine beans, shortening, and milk in a pot over medium heat. Stir vigorously with a wire whisk until silky smooth. Add cheese and let melt, then remove from the heat and set aside.
- Heat ½ inch oil in a medium saucepan over medium-high heat. Fry tortillas one at a time for 30–60 seconds on each side, until golden. Place on a paper towel–lined plate and sprinkle with salt.
- When ready to serve, top each tortilla with beans, then add any desired toppings.
Video
Notes
Make ahead of time. We like to make our tostada shells fresh, but you can make them up to 24 hours in advance. Just store them in a resealable plastic bag to keep them crunchy until serving time.
You can also prepare the beans ahead of time as directed in Step 1 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.
Feed a crowd. This is a great meal idea to serve a crowd. Lay out all your favorite tostada toppings, fry some tortillas, and let everyone assemble their own tostadas.
Nutrition
Serving: 1tostada | Calories: 226kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 212mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 372IU | Calcium: 261mg | Iron: 0.3mg