This is the tostada recipe I grew up on in Southern California. Crispy homemade shells, spiced refried beans, and seasoned ground beef, piled high with all the toppings. These beef tostadas come together in about 35 minutes. And whatever you do, don’t skip the Avocado Cilantro Crema.
⭐️⭐️⭐️⭐️⭐️ 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!”
In this recipe, you’ll:
- Make crispy homemade tostada shells three ways: fried, baked, or air fried.
- Build beef tostadas with seasoned ground beef, spiced beans, and all the toppings.
- Blend a 5-minute Avocado Cilantro Crema.
- Set up a tostada bar to feed a crowd.
The Restaurant Crema I Had to Copy
A restaurant near us makes an avocado cilantro crema that’s limey, fresh, and packed with flavor. I wanted it at home, so I started playing. My first batches were way too limey! I backed it off, and that was it. This is as close to theirs as I could get, and now my whole family puts it on everything.
Tostadas go way back in my life, way back to childhood! I grew up in Southern California, where Mexican food was just dinner. By my teens I was making my own, and I had opinions. The crunch. The bean-to-meat ratio. The exact amount of mess that means you did it right.
Making it a Mexican night? Try my Refried Beans, Spanish Rice or Chicken Enchiladas.
Why You Will Love This Tostada Recipe
- Homemade shells that stay crunchy, not the broken ones from the box.
- It comes together FAST, and everyone builds their own. Picky eaters included.
- That Avocado Cilantro Crema. It takes 5 minutes in a blender, and it tastes like the restaurant kind.
What is a Tostada?
A tostada is a flat, crispy corn tortilla piled with toppings. Think refried beans, meat, cheese, and fresh veggies. It’s an open-faced taco with way more crunch.
The name comes from the Spanish tostar, “to toast.” You fry or bake the tortilla until it’s stiff and golden. Then you load it up.
Oh, and it’s toh-STAH-dah. Not tuh-STAH-duh. You’re welcome.
Homemade Tostadas Ingredients
For the Ground Beef Tostadas:
- Corn Tortillas: The crispy base of every tostada. Use traditional corn tortillas (not flour) for that classic texture and flavor. You can also use store-bought tostada shells or flour tortillas (though flour won’t be gluten-free).
- Pro Tip: Store-bought shells are handy, but they’re usually broken before you get them home. Take the few minutes and make your own!
- Oil: Avocado or canola. Anything neutral that can handle the heat.
- Ground Beef: I use 85/15 so it stays moist. Chicken, turkey, or plant-based meat work too.
- White Onion: Cooks right in with the beef. Dice it small.
- Taco Seasoning (homemade or store-bought): Use whatever blend you love, or make your own.
- Refried Beans: Pinto is classic. Black refried beans work too.
- Ground Cumin: Just a little, stirred into the beans.
- Lime: A squeeze wakes up canned beans.
- Kosher Salt: To taste.
- Topping Ideas: Whatever you like! Shredded romaine, cheese, cotija, pickled red onions, cilantro, radishes, tomatoes, and of course the 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: Ripe and soft to the touch, so it blends smooth.
- Greek Yogurt or Sour Cream: The tangy base. Either one works.
- Mayonnaise: For added richness!
- Cilantro: Leaves only, no stems. Be generous; it’s the star of this crema.
- Garlic: Just one clove. Raw garlic gets loud fast.
- Lime Juice: Keeps it bright and fresh. Start small! Avocados vary in size, and a little one gets overpowered fast. Taste, then add more.
- Jalapeño (optional, seeded): Seed it for mild. Leave the seeds in if you like heat.
- Salt: To taste.
How to Make a Tostada
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. Add up to 2 more tablespoons if it looks dry. Simmer for 2–3 minutes, then remove from heat.
Step 2 – Fry or Bake the Tortillas
When it’s just my hubby and me, I fry the shells. For a crowd, I bake them. They’re all done at once, and there’s no mess!
Homemade tostada shells
In another skillet, heat about ¼ inch of oil over medium heat.
Carefully fry each tortilla in the hot oil until golden and crisp, flipping with tongs, about 1 minute per side. Transfer to a paper towel-lined plate to drain and sprinkle lightly with salt while warm.
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, and no oven to heat up.
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: The beans are your glue. They keep the toppings from sliding right off. No beans? A thick layer of guacamole, sour cream, or even hummus does the same job.
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 everything to a blender or food processor, but start with just 1 tablespoon of lime juice. Blend until smooth. Taste, then add more lime a little at a time. The bigger your avocado, the more lime it can take. Thin with water, 1 tablespoon at a time, until it drizzles. Adjust the salt to your liking.
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 way I know to feed a crowd.
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 up to 2 days. Re-crisp in the oven at 375°F for a few minutes if needed.
Tostada Variations
- Meat Swap: Shredded chicken, ground turkey, or pork carnitas all work. Short on time? Toss a rotisserie chicken with a little salsa or taco seasoning, then warm it in a pan with a splash of water.
- Vegetarian: Skip the meat and double the beans. Sautéed mushrooms, roasted sweet potatoes, or seasoned tofu make it filling.
- Bean Base: Swap in refried black beans. They taste a little earthier than pinto.
- Spicy Version: Add sliced jalapeños, chipotle crema, or a few dashes of hot sauce. Or stir chili flakes into the beans or beef.
Tostada Toppings
Pile on whatever you like. Here’s what we reach for:
- Fresh diced tomatoes or pico de gallo
- 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
Pick it up and go for it. Something will fall off; it always does. Keep a fork handy to scoop it up.
How to Store 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 fresh. If you have leftovers, store them in a single layer in an airtight container in the fridge for up to 1 day. The shells will soften, so eat them like soft tacos.
Pro Tip: Avoid stacking the shells during storage; even a little moisture can soften them.
Tostada Recipe FAQs
A flat corn tortilla, fried or baked until crispy, then piled with toppings. Think of it as an open-faced taco.
A taco’s tortilla folds around the filling, soft or crispy. A tostada stays flat and is always crispy. The toppings go on top, not inside.
Corn tortillas, fried or baked until crisp. That’s it. Store-bought shells are cheap and handy, but they break easily and taste a little stale. Homemade takes about 10 minutes and tastes fresher. Use 100% corn tortillas and they’re naturally gluten-free. Cooking for someone with celiac? Check the package for a gluten-free label.
I use avocado oil. Any neutral oil with a high smoke point works, like vegetable, canola, or corn oil.
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.
Homemade shells keep up to 2 days in an airtight container at room temperature. Lost their crunch? Pop them in a 375°F oven for 3 to 5 minutes.
Serving Suggestions for Tostadas
Tostadas are a full meal on their own. Want more? Set out tortilla chips with fresh salsa, creamy guacamole, or white queso for dipping.
For something heartier, add a scoop of Spanish rice or my Mexican elote rice. An ice-cold Cadillac margarita never hurts. And for dessert, 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
- 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
- 2 – 4 tablespoons water start with 2, add more if dry
- 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; start with 1, taste, then add more
- 1 small jalapeño optional, seeded
- kosher salt to taste (I used ½ teaspoon)
- Water as needed, to thin
Instructions
Avocado Cilantro Crema
- Add everything to a blender or food processor, but start with just 1 tablespoon of lime juice. Blend until smooth. Taste, then add more lime a little at a time. The bigger your avocado, the more lime it can take. Thin with water, 1 tablespoon at a time, until it drizzles. Adjust the salt to your liking.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. Add up to 2 more tablespoons if it looks dry. Simmer for 2–3 minutes, then remove from heat.½ – 1 tablespoon taco seasoning, 2 – 4 tablespoons water
Pan Fry, Air Fry or Bake the Tortillas
- In another skillet, heat about ¼ inch of oil over medium heat. Use an oil with a high smoke point, such as avocado oil.
- 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!