Easy Tostadas

Print Recipe

5 from 24 votes

A crunchy open face tostada is topped with all of your favorite Mexican ingredients and is on the table in 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Recipe Tips.

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.

Make ahead of time. We like to make our tostada shells fresh, but you can make them up to 24 hours in advance. Store them in a resealable plastic bag to keep them crunchy until serving.

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.

Store. Un-topped tostada shells can be kept in a bag or container at room temperature for 5-7 days. Topped tostadas. The beans can stay on, but remove as much of the lettuce and other toppings as you can. Store in a single layer in an airtight container in the fridge. Reheat and then add toppings.

Tostada bar. This is a great meal idea to serve a crowd. Lay out all your favorite tostada toppings and fried tostada shells, and let everyone assemble their own.

Nutrition