Tostada Recipe
Large flour shell filled with refried beans, topped with your choice of beef, or chicken filling, shredded lettuce, taco sauce, guacamole & sour cream, monterey jack cheese, & diced tomatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tostada shells & base
Protein filling (choose beef or chicken)
Toppings
Method
Tostada shells & base
Warm or crisp shells
If using store-bought pre-baked flour tostada shells, warm them in a 350°F (175°C) oven for 5–7 minutes until heated. To crisp slightly, brush both sides lightly with vegetable oil and bake 7–10 minutes, or heat 1/4 inch oil in a skillet over medium-high and fry each shell 30–45 seconds per side until golden; drain on paper towel.
Heat refried beans: place beans in a small saucepan over medium-low heat. Stir in 2–3 tablespoons water if too thick and heat, stirring frequently, until smooth and warmed through (about 5–7 minutes). Season with a pinch of salt if needed.
Protein filling (beef or chicken)
Prepare beef filling
For ground beef: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink (6–8 minutes). Drain excess fat if needed. Stir in chili powder, cumin, paprika, tomato paste, water, salt and pepper. Reduce heat to medium-low and simmer 6–8 minutes until slightly thickened and saucy. Taste and adjust seasoning.
Prepare chicken filling
For shredded chicken: if using raw chicken breasts, poach 1 lb in simmering salted water until cooked (12–15 minutes), shred with forks. Or use leftover shredded chicken. Heat 1 tablespoon olive oil in a skillet over medium heat, sauté the onion 3–4 minutes until soft, add garlic for 30 seconds, then add shredded chicken, chili powder, cumin, paprika, tomato paste and 1/4–1/2 cup water. Stir and cook 4–6 minutes until flavors meld and liquid reduces. Season with salt and pepper to taste.
Assemble tostadas
Layer beans: place warmed tostada shells on a work surface or plates. Spread about 1/2 cup refried beans evenly over each shell, leaving a small border.
Add protein: spoon about 3/4 cup of the prepared beef or chicken filling on top of the beans for each tostada, spreading slightly.
Add vegetables & cheese: distribute shredded lettuce (about 1/2 cup per tostada), then sprinkle about 1/4 cup shredded Monterey Jack cheese on each.
Finish with fresh toppings: top each tostada with about 2 tablespoons diced tomatoes, a heaping tablespoon guacamole, and about 1 tablespoon sour cream. Drizzle 1–2 tablespoons taco sauce over each (adjust to taste). If desired, garnish with chopped cilantro and serve with lime wedges.