Tostadas are a quick and easy meal that you can make any night of the week.
I have fond memories of my first taco, tostada, and burrito. Those were featured menu items at the fast-food taco restaurant I went to when I moved to El Paso, Texas, as a kid. Today, I make Mexican food at least twice a week. I can’t help it. When you love something, you want it all the time. My burritos these days are made with almond flour tortillas, far different than the flour ones I used to enjoy. But tacos and tostadas have remained the same.
There’s nothing like biting into a crispy corn tortilla and knowing that it’s going to fall apart. No matter how hard you try, at least one piece of that shell is going to break. Before you know it, you’re trying to hold that taco together, eating it from crazy angles. Or you place that tostada in the palm of your hand, eating it in an upside-down fashion to keep it from breaking in half. I’m literally picturing all the times this has happened to me as I write.
If given the choice between a taco and a tostada, I’ll pick a tostada any time. Why, you ask? Because you can cover the entire shell with filling. When making tacos, most people put the meat or beans in first, and then top them with the lettuce, tomatoes, cheese, and other toppings. So, some of your bites may be nothing but a corn tortilla and lettuce, while others are a tortilla and meat. I want to savor everything together, which is what you can get when you have tostadas.
Creative toppings for tostadas
Speaking of tostada toppings, let’s get a bit creative. There’s far more to enjoy than beans, beef, lettuce, tomatoes, and cheese. Protein options can include any ground meat (lamb, beef, chicken, turkey, veal, and pork) with this recipe. Pork carnitas, shredded chicken or beef, or any leftover protein, including fish, will work. You can also use plant-based protein crumbles, tofu, tempeh, or seitan. Vegetarian protein options such as Refried Black Beans or this Refried Beans Recipe will work. I advise against using whole beans as they tend to fall off, unless you mix them into the ground beef.
As for vegetables, think outside the box for your crunch. Mexican Coleslaw, Pickled Cabbage, and thinly sliced jicama are great options to replace lettuce. Instead of tomatoes, use Roasted Tomato Salsa or Cucumber Salsa. Add diced avocados or Guacamole Salsa. Sliced olives, jalapeños, hot sauce, sour cream, and even sautéed or grilled vegetables such as onions, bell peppers, and mushrooms make great toppings.
How do I store leftovers?
Allow leftover tostada filling to cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days. It’s best to keep the topping and tortilla components separate. You can then reheat the ground beef filling and refried beans on the stove or in the microwave and assemble new tostadas with your favorite toppings.
If you happen to have leftover assembled tostadas, it’s best to remove the lettuce and tomatoes before storing the rest in an airtight container in the fridge for up to 24 hours. The tostadas will get soggy when stored with the beans and meat, but you can reheat them in a 350°F oven on a baking sheet until warm and crispy again.
Serving suggestions
You can enjoy anything you like with your tostada, but one of my favorite dishes is Cheesy Mexican Rice. Not only is it good on the side, but you can even add it to your tostada. A great option that cuts down on the carbs is Mexican Cauliflower Rice. Other tasty side dishes include Mexican Chopped Salad, Mexican Potatoes, and Mexican Street Corn Salad Esquites. Make some Sopapillas for dessert and enjoy!
Tostada
Ingredients
- 1 15-ounce can refried beans
- 1/2 tablespoon olive oil
- 1 small white onion, diced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 1/4 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- 1/2 teaspoon ground black pepper
- 1 14.5-ounce can diced tomatoes drained
- 12 tostada shells
- 2 cups shredded lettuce
- 1 tomato, diced
- 1 cup shredded cheddar cheese
Instructions
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Heat the refried beans in a small pot over medium heat. Stir often and add a splash of water if the beans are too thick.
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Drizzle a small amount of olive oil in a nonstick skillet and sauté the diced onion over medium heat until soft. Add the lean ground beef and break it apart as it browns.
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Sprinkle in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Mix in the diced tomatoes and let the mixture cook until most of the liquid evaporates.
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Lay out the tostada shells. Spread a thin layer of warm refried beans on each shell. Top with the beef mixture, then add shredded lettuce, diced tomato, and shredded cheddar cheese. Serve immediately.
Nutrition
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