Tostadas are crispy, messy, flavor-packed perfection—and these aren’t your average toppings-on-a-tortilla kind of deal. This recipe takes tostadas to the next level with seasoned beef, spiced beans, and the creamiest avocado cilantro crema that’ll have you licking your fingers! Ready in about 30 minutes!
What is a tostada?
A tostada is a flat, crispy corn tortilla that’s piled high with savory toppings like refried beans, meat, cheese, and fresh veggies—basically an open-faced taco with extra crunch.
The word tostada comes from Spanish and simply means “toasted”. In Mexican cuisine, it refers to a crisp, flat tortilla that’s either fried or baked until crunchy — then piled high with toppings like beans, meat, lettuce, cheese, and salsa. It’s basically a “toasted” base for all your favorite flavors!
I’ve been making tostadas since I was a girl growing up in Southern California, where I’m pretty sure I ate my weight in Mexican food. I like to say I’m a tostada expert—both in eating and making them—and let me tell you, it’s not always pretty! LOL! But that’s the beauty of a tostada: unapologetically messy, crunchy, and layered with everything you love in every bite — totally deliciosa!
Homemade Tostada Ingredients
For the Ground Beef Tostadas:
- Corn Tortillas: These form the crisp, sturdy base. Use traditional corn tortillas (not flour) for that classic tostada texture and flavor. Alternatively, you can use store-bought tostada shells or flour tortillas (tho then it won’t be gluten-free).
- Oil: A neutral oil, like avocado or canola, is ideal for frying your tortillas golden and crispy.
- Ground Beef: A flavorful, quick-cooking protein option. You can also sub in chicken, turkey, or plant-based meat.
- White Onion: Adds savory depth to the ground beef. White onion is mild but aromatic.
- Taco Seasoning (homemade or store-bought): Brings bold, familiar spice. Use your favorite blend or make your own with chili powder, cumin, and garlic powder.
- Refried Beans: Creamy, protein-rich, and great for spreading. Pinto beans are classic, but black refried beans work too.
- Ground Cumin: Adds warm, earthy spice to the beans.
- Lime: Brightens up the beans with a pop of citrus.
- Kosher Salt: Brings out the flavor in every layer.
- Topping Ideas: Feel free to top them off with whatever you want, like shredded romaine lettuce, shredded cheese, cotija cheese, pickled red onions, fresh cilantro, radishes, tomatoes, and avocado cilantro crema!
- To serve: Serve them with hot sauce, lime wedges, jalapeño slices, and pico de gallo or salsa!
Get the full recipe in the recipe card below.
For the Avocado Cilantro Crema
- Avocado: Adds creaminess and healthy fats. Make sure it’s soft to the touch for easy blending.
- Greek Yogurt or Sour Cream: Gives the crema a tangy base and smooth texture.
- Mayonnaise: For added richness!
- Cilantro: Delivers bright flavor. Be generous—this is the crema’s signature.
- Garlic: Adds savory depth! Just one clove is plenty here.
- Lime Juice: Balances the richness and keeps the crema fresh and zippy. Adjust to taste.
- Jalapeño (optional, seeded): Adds mild heat and flavor complexity. Remove seeds for less spice or leave them in for an extra kick.
- Salt: To taste.
How to Make Tostadas
Step 1 – Cook the Ground Beef
In a skillet over medium heat, cook the ground beef with the onions until browned and fully cooked, breaking it up as it cooks.
Stir in taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes, then remove from heat.
Step 2 – Fry or Bake the Tortillas
If it’s just for my hubby and I, I typically fry my own tostada shells, but for a crowd, baking is so much easier; they are all done at once, no mess involved!
Homemade tostada shells
In another skillet, heat about ¼ inch of vegetable oil over medium heat.
Carefully fry each tortilla in the hot oil until golden and crisp, flipping using tongs, frying about 1 minute per side. Transfer to a paper towel-lined plate to drain and sprinkle lightly with salt while warm. Or if preferred, you can bake the tortillas until crispy and toasted!
How to bake tostada shells
Preheat the oven to 425°F (220 °C). Lightly spray corn tortillas with oil (both sides) and place them in a single layer on a baking sheet (or two, depending on how many you need). Bake for 4 minutes, then flip and continue baking for an additional 4–5 minutes, or until the tortillas are golden and crisp.
I enjoy sprinkling tortillas with a little flaky sea salt for little bursts of salt in every bite!
Step 3 – Warm and season the beans
In a small saucepan or skillet, heat the refried beans over medium-low heat. Stir in cumin, lime juice, and a pinch of salt. Keep warm, stirring bean mixture occasionally.
Step 4 – Assemble the Tostadas
Spread a layer of refried beans on each crisp tortilla, and sprinkle with shredded Mexican cheese. Top with a generous spoonful of seasoned ground beef.
Layer with shredded Romaine, pickled red onions, tomatoes and radish slices. Add crumbled Cotija or queso fresco.
Step 5 – Make the Avocado Cilantro Crema
Add all ingredients to a blender or food processor. Blend until smooth and creamy, adding water a tablespoon at a time to reach a drizzle-ready consistency. Taste and adjust lime and salt to your preference.
Drizzle generously with Avocado Cilantro Crema and finish with any optional toppings.
Tostada Recipe Variations
- Meat Swap: Try shredded chicken, ground turkey, or even pork carnitas for a fun twist. Each option will still pair perfectly with the toppings!
- Vegetarian: Skip the meat and load up with refried beans and extra veggies. Add sautéed mushrooms, roasted sweet potatoes, or seasoned tofu for a hearty plant-based version.
- Bean Base: Refried black beans are a delicious alternative to pinto beans. They offer a slightly deeper, earthier flavor and make a great foundation for toppings.
- Spicy Version: Add heat with sliced jalapeños, chipotle crema, or a few dashes of your favorite hot sauce. You can also stir some chili flakes into the beans or meat mixture for an extra kick.
Tostada Toppings Ideas
Let your toppings reflect your cravings! The options are seriously endless. Here are some of our favorite fresh garnishes:
- Fresh diced tomatoes or pico de gallo
- Use a rotisserie chicken, tossed with a bit of salsa or a few teaspoons of taco seasoning, and warm it in a pan, adding a little water.
- Shredded cabbage
- Shredded iceberg or Romaine lettuce
- Pickled jalapeños or banana peppers
- Sliced avocado or guacamole
- Sour cream or crema
- Crushed tortilla chips for extra crunch
- Your favorite shredded cheese; Pepper Jack, Mexican 3 cheese, Cheddar you name it!
How to Eat a Tostada
Carefully, but with abandon—and definitely with a napkin nearby! Just pick it up and dig in. I like to keep a fork on the side to scoop up whatever falls off (because something always does), and that’s half the fun!
Homemade Tostadas Recipe FAQs
Vegetable oil, canola oil, or corn oil all work well. You want a neutral oil with a high smoke point.
They likely weren’t cooked long enough or at a high enough temperature. Make sure the oil is hot and that tortillas are fully golden and crisp before removing.
If they’ve gone soggy, have a rancid smell, or taste stale, it’s time to toss them. Fresh is best!
What to serve with Tostadas?
Tostadas make a complete, easy weeknight meal, but if you want to turn them into a more satisfying dinner, there are so many delicious sides that pair perfectly! Serve them with a bowl of crispy tortilla chips, fresh salsa, creamy guacamole, or white queso for dipping.
On the heartier side, a scoop of Spanish rice or my Mexican elote rice makes a flavorful, comforting addition. And don’t forget the drinks—nothing complements a tostada quite like an ice-cold Cadillac margarita on the side. For dessert, go all out with a slice of tres leches cake or my fried ice cream cake!
More of our favorite Mexican recipes:
More recipes from The Fresh Cooky
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Equipment
Ingredients
For the Tostadas:
- 6 – 8 corn tortillas may also use flour tortillas (but then not Gluten-free)
- avocado oil or vegetable oil for frying , just spray oil or brush oil if baking
- ½ pound ground beef I like 85/15 for these, moister meat! Feel free to use other ground meats!
- ¼ white onion diced small
- ½ – 1 tablespoon taco seasoning homemade or store-bought
- ¼ cup water
- 1 15 ounce can refried beans (about 1½ cups); try black refried beans too
- ½ teaspoon ground cumin
- ½ lime squeezed
- Kosher salt to taste
Topping Ideas:
- 1 cup Romaine lettuce shredded, or favorite lettuce
- ½ cup Mexican cheese blend grated
- ⅓ cup Cotija cheese or queso fresco or your favorite cheese, crumbled or shredded
- ½ cup pickled red onions
- ¼ cup fresh cilantro chopped
- 4 – 5 radishes thinly sliced into matchsticks
- Chopped cherry or grape tomatoes
- Optional: hot sauce, lime wedges, fresh jalapeño slices, pico de gallo or salsa
Avocado Cilantro Crema: (optional or use storebought)
- 1 ripe avocado
- ¼ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- ½ cup fresh cilantro leaves stems removed
- 1 garlic clove
- 1 – 2 tablespoons lime juice fresh is best
- 1 small jalapeño optional, seeded
- kosher salt to taste (I used ½ teaspoon)
- Water as needed, to thin
Instructions
Cook the Ground Beef
- In a skillet over medium heat, cook the ground beef with the onions until browned and fully cooked, breaking it up as it cooks.½ pound ground beef, ¼ white onion
- Stir in taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes, then remove from heat.½ – 1 tablespoon taco seasoning, ¼ cup water
Fry or Bake the Tortillas
- In another skillet, heat about ¼ inch of vegetable oil over medium heat. Use a an oil such as avocado oil for high heat.
- Fry each tortilla until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and sprinkle lightly with salt while warm. Or if preferred you can bake the tortillas. If desired, sprinkle with a little kosher or flaky sea salt. (YUM!)6 – 8 corn tortillas
- To bake the tortillas, Preheat the oven to 425°F (220 ° C). Lightly spray both sides of the corn tortillas with oil and place them in a single layer on a baking sheet. Bake for 4 minutes, then flip and bake for another 4–5 minutes or until the tortillas are golden and crisp.
Warm and Season the Beans
- In a small saucepan or skillet, heat the refried beans over medium-low heat. Stir in cumin, lime juice, and a pinch of salt. Keep warm, stirring occasionally.1 15 ounce can refried beans, ½ teaspoon ground cumin, ½ lime, Kosher salt
Assemble the Tostadas
- Spread a layer of refried beans on each crisp tortilla, sprinkle with shredded Mexican cheese. Top with a generous spoonful of seasoned ground beef.
- Layer with shredded Romaine, pickled red onions, and radish slices. Add crumbled Cotija or queso fresco.1 cup Romaine lettuce, ½ cup Mexican cheese blend, ⅓ cup Cotija cheese, ½ cup pickled red onions, ¼ cup fresh cilantro, 4 – 5 radishes, Chopped cherry or grape tomatoes, Optional: hot sauce, lime wedges, fresh jalapeño slices, pico de gallo or salsa
- Drizzle generously with Avocado Cilantro Crema and finish with any optional toppings.
Avocado Cilantro Crema
- Add all ingredients to a blender or food processor. Blend until smooth and creamy, adding water a tablespoon at a time to reach a drizzle-ready consistency. Taste and adjust lime and salt to your preference.1 ripe avocado, ¼ cup Greek yogurt, ¼ cup mayonnaise, ½ cup fresh cilantro leaves, 1 garlic clove, 1 – 2 tablespoons lime juice, 1 small jalapeño, kosher salt, Water
Notes
- Make Ahead: The beans, ground beef, and crema can all be prepped ahead and stored separately. However, you will need to reheat them.
- Storage: Store crema in an airtight container in the fridge for up to 3 days. Press plastic wrap directly on the surface to help prevent browning.
Cheese Swap: Queso fresco is a great substitute if Cotija isn’t available. Or use cheddar, Monterey Jack or Pepper Jack. - Serving Idea: If you’re serving a crowd, set everything out buffet-style and let guests build their own tostadas!
- Easy Swaps: Use refried black beans in place of regular pinto refried beans. Replace ground beef with ground chicken, ground turkey, shredded chicken or shredded beef or omit altogether.
- Vegetarian Tostadas: Use vegetarian refried beans, omit the meat and load it up with all your favorite toppings!
- Gluten-Free: Make sure all of your ingredients (especially the taco seasoning if using store-bought) are gluten-free, but otherwise this is a gluten-free meal.
Nutrition
natalie
It was my first time making a tostada and they turned out so fabulous, I love all the topping suggestions in this recipe too they make it extra delicious!
Thanks so much Natalie!