I grew up in Southern California, which means Mexican food wasn’t something I discovered; it was just how we ate. Tostadas showed up at family dinners, at friends’ houses, at every little taqueria worth knowing about. By the time I was a teenager, making them myself, I already had strong opinions about the crunch, the bean-to-meat ratio, and the exact amount of mess that means you did it right.
So when I say this is the tostada recipe I’ve landed on after decades of eating and making them, I mean that. And that Avocado Cilantro Crema on top? That part’s all mine.
⭐️⭐️⭐️⭐️⭐️ Natalie said, “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!”
Why You’ll Love This Homemade Tostadas Recipe
- Homemade, crispy, crunchy tostadas loaded with toppings!
- It’s one of those meals that comes together FAST and is totally customizable for the picky eaters in your family
- That Avocado Cilantro Crema though. It takes about 5 minutes in a blender and you’ll want to put it on everything. Tacos, grain bowls, scrambled eggs. Everything.
What is a tostada?
A tostada (it’s toh-STAH-dah, not tuh-STAH-duh — you’re welcome) is a flat, crispy corn tortilla piled high with savory toppings like refried beans or refried black beans, meat, cheese, and fresh vegetables. Whereas tacos use a soft corn tortilla, folded, or crispy, folded taco shells. Essentially an open-faced taco with extra crunch.
The word comes from the Spanish tostar, meaning “to toast.” In Mexican cuisine, it refers to a crisp, flat tortilla that’s either fried or baked until crunchy, then loaded with all your favorite toppings. Popular in Mexico and other Latin American countries, but growing up in Southern California, this was just dinner. We didn’t call it a recipe.
Homemade Tostadas Ingredients
For the Ground Beef Tostadas:
- Corn Tortillas: These form the crispy tortilla base, a 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).
- Pro Tip: You can buy grocery store tostada shells, but they are usually broken and are so fragile, take the few minutes and make your own!
- 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.
The Avocado Cilantro Crema (Don’t Skip This)
- 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 large 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!
How to make tostada shells in the air fryer
Lightly spray both sides of each corn tortilla with oil and place them in a single layer in your air fryer basket (you may need to work in batches). Air fry at 375°F for 3 minutes, flip, then continue for another 2 to 3 minutes until golden and crisp. They firm up as they cool, so don’t panic if they feel a little bendy right out of the basket. No mess, no oven to heat up, and honestly? They come out beautifully every time.
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.
💡 Pro Tip: That layer of refried beans isn’t just for flavor, it’s actually what holds everything together. Think of it as the “glue” that keeps your toppings from sliding right off. No beans? A thick spread of guacamole, sour cream, or even hummus works the same way.
Step 4 – Assemble the Tostadas
Spread a thin 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 for the Mexican crema 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.
How to Set Up a Tostada Bar
Back when my boys were on the swim team, tostadas were my secret weapon for feeding a crowd of hungry, post-practice teenagers. Double (or triple) the meat and beans, set everything out in bowls, and let people build their own. It’s the easiest party food that somehow feels like a real meal, because it is.
Here’s how to set it up:
- Warm the meat and beans in separate slow cookers or covered pots on the stove to keep them hot throughout the meal
- Arrange toppings in small bowls or a muffin tin (great for tight table space)
- Stack the tostada shells in a basket or on a plate, like you would chips
- Set out the Avocado Cilantro Crema last so it stays fresh and green
- Put a stack of napkins at both ends of the table. Trust me on this one.
Everything can be prepped ahead (see my make-ahead tips below), so by the time guests arrive, you’re just reheating and arranging. No standing over a skillet while everyone else is having fun.
How to Make Tostadas Ahead of Time
- Avocado Cilantro Crema: Make this up to 2 days ahead and store in an airtight container in the fridge. To help prevent browning, press a piece of plastic wrap directly onto the surface before sealing. Give it a quick stir before using.
- Pickled Red Onions: If you’re using homemade pickled onions (yum!), these can be made up to a week in advance and stored in a jar in the fridge.
- Refried Beans: Warm and season the beans ahead of time with lime and cumin. Store in the fridge for up to 3 days, then reheat on the stove or microwave with a splash of water to loosen them up.
- Ground Beef: Brown and season the beef up to 2 days in advance. Let it cool, then store it in an airtight container in the fridge. Reheat gently in a skillet before assembling.
- Crispy Tortillas: Fry, air fry or bake your tortillas ahead of time and let them cool completely. Store in an airtight container at room temperature for 1–2 days. Re-crisp in the oven at 375°F for a few minutes if needed.
Easy 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.
Beef Tostada Toppings
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!
How to Store Homemade Tostadas
Unassembled Tostada Shells: Cool baked tostada shells completely, then store them in an airtight container or zip-top bag at room temperature for up to 2 days. To re-crisp, pop them in a 375°F oven for 3–5 minutes before serving.
Assembled Tostadas: Tostadas are best enjoyed fresh, but if you have leftovers, store them in a single layer in an airtight container in the fridge for up to 1 day. The shells may soften, so eat it like a soft taco.
Pro Tip: Avoid stacking the shells during storage; even a little moisture can cause them to lose their crunch.
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!
Serving Suggestions for 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:
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Equipment
Ingredients
For the Tostadas:
- 6 – 8 corn tortillas may also use flour tortillas
- 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
- 15 ounces 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
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
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
Pan Fry, Air 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.
- To make tostada shells in the air fryer: Lightly spray both sides of each corn tortilla with oil and place in a single layer in your air fryer basket. Air fry at 375°F for 3 minutes, flip, then continue for another 2 to 3 minutes until golden and crisp. Work in batches as needed. They firm up as they cool!
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.15 ounces 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.
Notes
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!