Tostado Recipe

Prepare tortilla and cheese

Lay the corn tortilla on a work surface. Mix shredded Monterey Jack and cheddar in a small bowl so cheeses are evenly combined.

Heat a nonstick skillet over medium heat and add 1/2 tablespoon unsalted butter. Swirl to coat. Once butter foams, place the tortilla in the skillet. Sprinkle the cheese evenly over the tortilla, leaving a 1/4-inch border so cheese doesn't overflow.

Cook for 1½–2 minutes until the cheese begins to melt and the underside of the tortilla is lightly golden. If the tortilla softens too much, reduce heat to medium-low so cheese melts without burning the shell.

Once cheese is melted and starting to set but not completely brown on top, use a spatula to transfer the tortilla to a wire rack or plate and let it cool and crisp for 2–3 minutes. Season lightly with 1/8 tsp salt and a pinch of black pepper while hot.

Make guacamole

Halve and pit the avocado and scoop flesh into a small bowl. Mash with a fork until mostly smooth with some small chunks. Stir in 1/2 tablespoon lime juice, 1 teaspoon finely chopped red onion, 1 teaspoon chopped cilantro and 1/4 teaspoon minced jalapeño if using. Season with 1/8 teaspoon salt and taste-adjust if needed.

Heat a small skillet or use the same skillet wiped clean. Add 1/2 teaspoon olive oil and warm over medium. Add the corn tortilla and warm 30–45 seconds per side until pliable and slightly browned; this helps it crisp when fried. Remove and let cool briefly.

Spread the prepared guacamole evenly over the warmed tortilla (about half an avocado per tostado). Garnish with a quartered cherry tomato in the center. Set aside while frying so toppings don’t become soggy.

Cook beef and beans

Heat 1 teaspoon vegetable oil in a small skillet over medium-high heat. Add 1 tablespoon finely chopped onion and sauté 1 minute until translucent. Add 3 oz ground beef and break up with a spoon. Cook 3–4 minutes until browned.

Add 1/4 cup rinsed black beans, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/2 teaspoon minced garlic, 1/8 teaspoon salt and 2 tablespoons diced tomato. Stir and cook 1–2 minutes until heated through and flavors combine. Taste and adjust seasoning.

Remove from heat and let mixture sit 1 minute. Spoon the beef-and-bean mixture evenly onto the warmed corn tortilla. Top with 1/4 cup shredded lettuce and 1/4 cup shredded cheddar cheese.

Crisp the tortillas

Pour 1/2 cup vegetable oil into a small, heavy skillet to create about 1/4-inch depth and heat over medium-high until shimmering (about 350°F or when a small piece of tortilla sizzles immediately). Working one tortilla at a time, carefully add each prepared tortilla (Queso with cheese on top, Guacamole with guacamole spread, Beef & Bean topped) to the hot oil. Use tongs to press gently so oil contacts entire surface.

Fry each side 45–60 seconds until crisp and golden brown. The queso tostado may bubble as the cheese melts—flip gently to avoid loss of fillings. If oil smokes, reduce heat slightly.

Remove cooked tostados and drain on paper towels briefly to remove excess oil, keeping the shape flat and crisp. For the guacamole tostado, drain very briefly so guacamole remains fresh and not oily.

Final assembly: place the queso tostado on a serving plate. For the guacamole tostado, top with an additional small spoonful of guacamole or a sprinkle of cilantro and the quartered cherry tomato. For the beef & bean tostado, add an extra pinch of shredded lettuce or a drizzle of hot sauce if desired.

Serve immediately while crisp.