Real Recipes From Real Home Cooks ®

mexican tostadas

Recipe by
Francine Lizotte
Surrey South, BC

Simple and yet so delicious, this quick & easy finger food is sure to please everyone

yield 6 servings
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mexican tostadas

  • 6
    -6 inch corn tortillas
  • 2 Tbsp
    vegetable oil such as canola, or as needed
  • 1 can
    (16 oz./454 g.) refried beans
  • 1 Tbsp
    old el paso taco seasoning
  • 1 lb
    (500 g.) lean ground beef
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    dried oregano leaves
  • 1/2 tsp
    chipotle powder, or to taste
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 lg
    clove garlic, pressed
  • 1 c
    iceberg lettuce, finely chopped
  • 2 md
    roma tomatoes, washed, seeded and diced
  • 3/4 c
    fire roasted salsa or pico de gallo
  • 2 md
    avocados, stone removed, peeled and diced
  • pickled red onions, as needed
  • 1 c
    queso fresco or cotija cheese, crumbled (substitute feta cheese)
  • 1/2 c
    crema or sour cream
  • 6 Tbsp
    fresh chopped cilantro, for garnish
  • 6 lg
    lime wedges, for serving

How To Make mexican tostadas

  • 1
    Preheat oven to 170ºF/75ºC
  • 2
    Brush on some vegetable oil on one side of each tortilla; set aside.
  • 3
    Warm up a panini press on medium-high heat.
  • 4
    When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
  • 5
    Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
  • 6
    In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
  • 7
    In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
  • 8
    In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
  • 9
    Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink
  • 10
    Add pressed garlic and sauté for only 1 minute.
  • 11
    Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
  • 12
    To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
  • 13
    Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
  • 14
    Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges
  • 15
    To view this recipe on YouTube, click on this link >>>>