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Homemade Tostadas are so satisfying and easy to make. They’re loaded with refried beans and beef and topped with classic Mexican Tostada toppings—don’t forget the squeeze of lime! Every bite is so fresh, crisp, and satisfying—I can almost hear the crunch…

Tostadas assembled with lime wedges

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What is a Tostada?

A Tostada (pronounced tuh-staa-duh) is a flat and crunchy tortilla, loaded up with the best taco toppings. The word Tostada means “toasted”. It refers to the crispy tortilla that has been either toasted or deep-fried. The crispy tortilla is then piled with your favorite toppings.

Tostadas are a popular dish in Mexico and other parts of Latin America. The name is used for any dish that uses the toasted tortilla as the base. In Mexico, they are often served with any protein, or eaten as snacks or sides such as Mexican Street Corn. They are also great paired with dishes such as pozole or soup (they are so yummy with Chicken Tortilla Soup).

My husband and I love these so much, I even have a fun twist in my debut Cookbook for Shrimp Avocado Tostadas (see pg 80). It’s a delicious blend of classic Tostadas with Ceviche – so delicious!).

Tostada ingredients with tortillas, refried beans, ground beef and lettuce

How to Make Tostada Shells

You can buy crunchy “tostadas” but making your own tostadas is quick and easy. The shells can be made by either baking or frying. We prefer to bake the tortillas as a healthier option that still gets crispy and you can make more at once. It’s a super simple process:

  • Oil the Tortillas – Spray Tortillas with cooking spray or brush lightly with oil.
  • Bake the Tortillas – Lay the tortillas flat on a baking sheet and bake at 425˚F for 4 minutes per side. Bake until they turn crispy and golden.
How to toast tostada shells

How to Make Fried Tostadas:

If you prefer to fry your tostadas, add 1/4″ of vegetable oil to a skillet over medium heat. Once the oil is hot (about 350˚F), add 1 corn tortilla at a time and fry for about 30-45 seconds per side or until golden. Drain on paper towels and cool on a rack. They harden as they cool.

How to Make Tostadas

Follow these easy steps to make and assemble your tostadas:

  • Bake Tostada Shells – See the easy instructions above to make the shells.
  • Make the Taco Meat – Cook the ground beef in a skillet, breaking it up with a spatula. Season the beef with garlic powder, taco seasoning and salt, to taste. Add the diced onion and continue cooking until the onion is soft and translucent, and beef is fully cooked.
Cooking ground beef topping for tostadas
  1. Heat Refried Beans – Add your refried beans to a skillet and stir over medium heat just until warmed through, or you can warm it up in the microwave.
  2. Prepare the Toppings – Prep and chop the rest of your desired tostada toppings.
  3. Serve – Spread the top with warmed refried beans, add ground beef and remaining toppings before serving.

Pro Tip:

Applying a layer of refried beans first will allow the other toppings to stick to the tostada. If you want to replace the refried beans, you can try Hummus, Sour Cream, or our Spicy Guacamole instead!

step by step how to assemble tostadas with toppings

Traditional Tostada Toppings

There are so many tostada topping options! You can use both hot and cold ingredients. Our recipe includes some of our favorites, but you can use whatever you’d like or what you already have on hand. You can’t go wrong with:

Tostada toppings on tostada shell

Frequently Asked Questions

What is the difference between a tostada and a tortilla?

A tostada is made out of a corn tortilla that has been baked or fried to get golden, crispy, and crunchy. It’s similar to a tortilla chip, except that a tostada is the whole tortilla vs cut into triangles for chips.

What’s the difference between a taco and a tostada?

A tostada is flat and served on a crispy tortilla shell, while tacos are folded using soft corn or flour tortillas like our Hard Taco Shells. The toppings used are similar for both tacos and tostadas. A tostada is like an open-faced crispy taco.

How do you eat a tostada?

You simply bite into a tostada the way you would with a pizza. They can get a little messy so serve these over plates. Keep a fork nearby to scoop up any of the toppings that fall off.

Can I substitute the beef?

To make these vegetarian tostadas, you can skip the ground beef. You can also use Carne Asada. If you prefer seafood, try making the juicy shrimp from these Shrimp Fajitas or the tilapia from these Fish Tacos. They’re also great with strips of Cilantro Lime Chicken.

Make-Ahead

Once the tostadas are assembled, they are best enjoyed fresh, but you can prep the components ahead:

  • Pre-make the tostada shells, cool completely to room temperature, and store in an airtight container in a cool, dry place for up to a week. Check on the shells after a few days to make sure they haven’t softened.
  • Pre-cook the ground beef – allow to cool completely then store in an airtight container in the refrigerator for 3-4 days.
  • Prep the toppings: You can pre-chop the veggies a day ahead or earlier in the day, set them into individual serving containers, cover them, and refrigerate them until ready to serve.
Up close crunchy tostada with toppings

Homemade Tostadas are so easy to make. You can also prep the ingredients ahead if you are serving them for a party and let guests build their own.

More Mexican Recipes

If you love Mexican foods, these are some of our all-time favorites and top-rated recipes. P.S. Don’t forget the Tres Leches Cake or Flan for dessert.

Easy Tostada Recipe

5 from 45 votes
Author: Natalya Drozhzhin
Tostadas served with lime wedges
Homemade Tostadas will make your tastebuds dance! They are so simple to make, super versatile and provide so many topping options.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 10 servings
  • 10 corn tortillas , or prepared tostadas
  • 16 oz lean ground beef
  • 1/2 yellow onion, diced
  • 1 Tbsp taco seasoning
  • 1/2 tsp garlic powder
  • 1 tsp salt, or to taste
  • 10 oz refried beans
  • 2 cups iceberg lettuce, chopped
  • 1/2 cup cotija cheese, or queso fresco, crumbled
  • 1 cup tomatoes, chopped
  • 1 avocado, diced
  • 1 cup pico de gallo, or salsa
  • 1/3 cup cilantro, chopped

Instructions

  • Bake or Fry* your Tostadas. To Bake: preheat the oven to 425°F. Spray the corn tortillas on both sides with oil. Lay them flat on a baking sheet. Bake in the preheated oven for 4 minutes then flip them over and bake for another 4-5 minutes or until the tortillas are crispy and golden.
  • Cook the ground beef in a skillet over medium-high heat and break it apart with your spatula. Season with garlic powder, salt and taco seasoning. Add the diced onion and cook until the onion is translucent and the beef is fully cooked and browned.
  • Heat the refried beans in a skillet over medium-low heat or in a microwave until steaming hot.
  • To assemble, top each tostada with refried beans, ground beef, lettuce, tomatoes, avocado and pico de gallo or salsa. Sprinkle some cheese and cilantro on top. Serve right away.

Notes

*To fry Tostadas: add 1/4″ of vegetable oil to a skillet over medium heat. Once the oil is hot (350˚F), add 1 corn tortilla at a time and fry for about 30-45 seconds per side or until golden. Drain on paper towels then transfer to a rack to cool and harden.

Nutrition Per Serving

208kcal Calories22g Carbs14g Protein8g Fat3g Saturated Fat1g Trans Fat35mg Cholesterol705mg Sodium376mg Potassium5g Fiber4g Sugar447IU Vitamin A6mg Vitamin C80mg Calcium2mg Iron
Nutrition Facts
Easy Tostada Recipe
Amount per Serving
Calories
208
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
35
mg
12
%
Sodium
 
705
mg
31
%
Potassium
 
376
mg
11
%
Carbohydrates
 
22
g
7
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
Vitamin A
 
447
IU
9
%
Vitamin C
 
6
mg
7
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: homemade tostada, tostada, tostada recipe, tostadas
Skill Level: Easy
Cost to Make: $
Calories: 208
Natasha's Kitchen Cookbook

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

5 from 45 votes (33 ratings without comment)

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Recipe Rating




Comments

  • Cynthia
    January 29, 2023

    Natasha these are very good and tasty Tostada. My first time making them and we loved them. I added a few different things since I didn’t have some ingredients and they were still great. Love your recipes and your action.

    Reply

    • NatashasKitchen.com
      January 29, 2023

      Hi Cynthia! That’s great to hear. I’m glad you loved the recipe.

      Reply

  • Bonita
    July 31, 2022

    Hi can I use smashed avacado on the bottom instead of refried beans?

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hi Bonita, I have not tested that to advise but feel free to do an experiment!

      Reply

  • Beck
    June 23, 2022

    Every time I try to use corn tortillas, they get hard rather than crispy. Am I doing something wrong? or is that the way they are supposed to be?

    Reply

    • Natasha
      June 27, 2022

      Hi Beck, Are you adding oil? That definitely helps to ensure they don’t dry out. Also, make sure to bake long enough, until crispy and golden

      Reply

  • Rose Miller
    June 1, 2022

    The Tostadas were a hit this Memorial weekend. Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      June 1, 2022

      You’re welcome, Rose. I’m so glad to hear that it was a hit!

      Reply

  • Amelia
    May 2, 2022

    Omg, I love tostadas! Don’t forget the sour cream on top! Yummy 😋

    Reply

    • Natasha's Kitchen
      May 3, 2022

      Yes, that is so delicious!

      Reply

  • Sue
    May 1, 2022

    Great recipe! I’ve been making tostadas for years…it has never once occurred to me to put the tortillas into the oven. Duh! So easy not to deal with the frying & oil splatters and cleanup.

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Sue, glad you enjoyed it!

      Reply

  • Janice Andreasen
    April 30, 2022

    Delicious tostada recipe! Baking the shells in the oven worked perfectly! First time I tried the queso fresco! Yum! I quickly made my own refried beans. Open a can of pinto beans, drain, do not rinse and reserve the fluid. Heat a skillet with a little olive oil, add the pinto beans, smash with a fork. Add the reserved fluid as needed to achieve the consistency you desire. Season with a little garlic salt…Voila!

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Thank you for the wonderful review, Janice! So glad you enjoyed this recipe.

      Reply

      • Tiffany
        October 7, 2022

        Have You Made Your Tostada With Ground Chicken? Just Came Across Your Website Hoping To Make This And Your Other Recipes This Year And In 2023.

        Reply

        • NatashasKitchen.com
          October 8, 2022

          Hi Tiffany! Welcome to my website. We love this with beef but chicken would work great too. I hope you find many recipes you’ll enjoy on my site. 🙂

          Reply

  • Carole Edwards
    April 3, 2022

    I cannot eat beans, only chickpeas would that work or what can I use instead of beans.
    How about hummus?

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Hi Carole, I honestly haven’t tested that to advise. If you do an experiment, please share with us how goes.

      Reply

    • Annelise Dorothea Frigeri
      April 30, 2022

      vai ficar bem diferente se usar grão de bico – mas como humus combina com quibe assado vai ficar gostoso sim – ou faça sem feijões ou grão de bico – também não posso comer feijões e mesmo com grão de bico tenho de moderar

      Reply

  • Sue
    March 30, 2022

    Hi, can you use tortillas for wraps? I don’t have corn. Making for dinner tonight & looks delish!

    Reply

    • NatashasKitchen.com
      March 30, 2022

      Hi Sue, I think that would work. I have not tested these in the oven but you can also just fry the flour tortillas on the stovetop in a pan if you’d like. They will fluff up like a balloon, deflate and leave a crispy layer. They won’t get as crisp as a tostada but will still be delicious.

      Reply

    • Jackie Crandall Walsh
      October 25, 2022

      I wouldn’t think that would work too good, but you can use the same ingredients and have roll ups. Love them !!

      Reply

  • Judy Cindrich Myers
    June 2, 2021

    Best ever ! Best ever COOK too ! Thank you, Natasha !

    Reply

    • Natasha
      June 2, 2021

      I am so happy to hear that you loved the tostada recipe! thank you for the wonderful review.

      Reply

  • Grammie
    June 2, 2021

    Love this recipe! So tasty and filling~
    Love all of your recipes!
    Keep up the great job!
    xo

    Reply

    • Natashas Kitchen
      June 2, 2021

      Isn’t it the best! I’m so happy you loved it!

      Reply

  • Zoie Penick
    May 5, 2021

    Hi Natasha! My sister and I made this recipe today, for Cinco De Mayo. It was so so good 😋We torn it up! It tasted like a big nacho chip, but in a tostada form 🙌Thanks for the recipe Natasha!

    Reply

    • Natasha's Kitchen
      May 5, 2021

      Hello Zoie, you are very welcome. Thank you for your awesome reviews, we appreciate it!

      Reply

  • Mariana
    April 29, 2021

    So excited to try! For the refried beans, did you make your own or store bought?

    Reply

    • Natashas Kitchen
      April 29, 2021

      Hi Mariana, we used store-bought for this recipe.

      Reply

  • Connie
    April 26, 2021

    We are taco lovers, so this recipe was spot on! Made for a perfect Sunday night dinner. I overlooked the part about putting the onion in with the meat mixture, so just added it to the toppings and was just fine. Thanks Natasha!

    Reply

    • Natashas Kitchen
      April 26, 2021

      I’m so glad you gave this recipe a try, Connie! Isn’t it so good?! I’m glad you enjoyed it!

      Reply

  • Melanie Cruz
    April 25, 2021

    I have leftover pork chile verde from 2 nights ago (also your recipe- my all time favorite!). Would that be ok to use as one of the toppings? Shred the pork. Please advise. Thank you!

    Reply

    • Natasha
      April 25, 2021

      That sounds like a great idea. I love repurposing leftovers that way.

      Reply

  • Emi
    April 20, 2021

    Use shredded chicken instead of beef. Also drizzle with sour cream.
    So many possibilities

    Reply

    • Natashas Kitchen
      April 20, 2021

      Thank you so much for sharing that with me.

      Reply

  • Liz Cullinane
    April 20, 2021

    Natasha, thank you for all of the amazing recipes you share. I love your videos, always make me laugh.
    Cheers and hugs
    Liz

    Reply

    • Natashas Kitchen
      April 20, 2021

      Aww, that’s the best! I’m all smiles especially after reading comments like this.

      Reply

  • Beth
    April 20, 2021

    Yummy! My family is going to love this recipe for dinner tonight! They look so delicious and very tasty! Excited to make these!

    Reply

    • Natashas Kitchen
      April 20, 2021

      I can’t wait for you to try these Beth!

      Reply

  • Kara
    April 20, 2021

    Everyone in the family loved these! I forgot to buy the cotija cheese, so we used pepper jack. Still amazing!

    Reply

    • Natashas Kitchen
      April 20, 2021

      I’m so glad you enjoyed that, Kara! That’s so great!

      Reply

  • Natalie
    April 20, 2021

    My family loves that these have beans & meat on them. They are crunchy, tasty, & a family favorite!

    Reply

    • Natashas Kitchen
      April 20, 2021

      That’s just awesome, Natalie!

      Reply

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