Tostada Combo Recipe
One crispy chicken tostada and one beef tostada, served with cheese, lettuce, Mexican rice and black beans.
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.
Tostadas
Sides
Method
Preparing the Tostadas
- 1
Cook Chicken
In a pot, boil the chicken breast for about 15-20 minutes or until fully cooked. Shred the chicken using two forks and set aside.
- 2
Cook Ground Beef
In a skillet over medium heat, add the ground beef and cook until browned, about 7-10 minutes. Drain excess fat, then add taco seasoning, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
- 3
Fry the Tostadas
In a separate pan, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time until crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Assembling the Tostadas
- 4
Build the Tostadas
On each crispy tortilla, layer the shredded chicken on one tostada and the seasoned ground beef on the other. Top both with shredded cheese and lettuce.
Preparing the Sides
- 5
Cook Mexican Rice
Prepare the Mexican rice according to package instructions (usually involves boiling water, adding rice, and simmering until cooked).
- 6
Heat Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes. Season with salt and pepper to taste.
