Mexican Tostadas
These Mexican Tostadas are a crispy delight! Perfectly topped for a flavorful meal or fun appetizer.
Servings: 4 servings
Ingredients
- 10 pieces corn tortillas
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon taco seasoning
- 1 teaspoon kosher salt
- 16 ounces refried beans (1 can)
- 1 head iceberg lettuce, shaved or finely chopped
- 1 pint cherry tomatoes, halved
- 1 avocado, chopped small
- 1 cup crumbled cotija cheese
- 1 cup chopped fresh cilantro
Instructions
- Begin by heating the olive oil in a frying pan over medium heat. Once hot, add the corn tortillas one at a time, frying them for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
- In a large skillet, add the chopped onion and garlic. Sauté over medium heat until the onion is translucent, about 3-4 minutes. Add the ground beef, breaking it apart with a spatula. Cook until browned, stirring frequently. Once the beef is cooked, stir in the taco seasoning and kosher salt, mixing well to combine.
- In a small saucepan, heat the refried beans over low heat until warm, stirring occasionally. This will create a delicious spreadable layer for your tostadas.
- Spread a generous layer of refried beans on each crispy tortilla. Top with the seasoned ground beef, followed by a handful of shredded iceberg lettuce, halved cherry tomatoes, and chopped avocado. Sprinkle with crumbled cotija cheese and fresh cilantro.
- Serve your Mexican Tostadas immediately while the tortillas are still crispy. Enjoy them with your favorite salsa or hot sauce for an extra kick!
Equipment
- Large Skillet
- Frying pan
- Mixing Bowl
- Spatula
Notes
- Use fresh corn tortillas for the best crunch.
- Keep an eye on the beef to avoid overcooking.
- Drain fried tortillas on paper towels to prevent sogginess.