Better delicious and healthier way to make tostadas. The basic trick to preparing tostadas that are crispy is to bake the corn tortillas rather than frying them.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 6 tostadas |
Ingredients
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin, or to taste
- ¼ teaspoon ground black pepper
- ½ pound ground beef
- ½ cup chopped sweet onion, or more to taste
- 1 clove garlic, minced
- 6 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups refried beans
- 2 cups shredded lettuce, or as desired
- 1 ½ cups shredded Cheddar cheese
- 1 tomato, diced
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
- Brush oil over both sides of tortillas and arrange on a baking sheet.
- Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
- Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook’s Note).
- Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
- Additional garnishes for tostadas can include salsa, sour cream, guacamole, black olives, and Mexican-blend shredded cheese.
- For fewer calories, omit the beef topping. Try cooked shredded chicken to make chicken tostadas.
- If you like your ground beef a bit more spicy, add to the seasoning mix: 1 teaspoon chili powder (such as New Mexico powdered Chimayo), 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon seasoned salt (such as Lawry’s(R), 1/4 teaspoon low-sodium beef bouillon granules, 1/8 teaspoon ground cumin, and 1/8 teaspoon sugar.
- You can use your own
- in this recipe, or use a can of your favorite brand.
Nutrition Facts
| Calories | 743 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 14 g |
| Protein | 40 g |
| Saturated Fat | 18 g |
| Sodium | 1229 mg |
| Sugars | 4 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and loved it. I topped it with sour cram, guacamole, black olives, shredded lettuce, diced tomatoes, pickled jalapeños and salsa. Yum, I will definitely be making this again and again. Thank you for a keeper !
Wondering what you do with the bowl of garlic salt, onion powder, garlic powder and cumin? Does not say what to do with it. I spiced it up a bit with jalapeno chunks, chipotle pepper and sliced avocado.
Warning: These tostadas will spoil you. Try one, and you can’t stop eating them. I used the spicy mix for the meat and it was very nice. I used handmade tortillas and homemade refried beans. These are perfect for buffet style lunches so everyone can build their own tostada but using the beans as “glue” for all the other ingredients is genius. Once you try these, you won’t accept restaurant tostadas ever again! Thank you for sharing the recipe with us.
Crispy Oven Beef & Bean Tostadas Haiku: “Well, I liked the beans, but they were just from a can. Could be simplified.” I followed the recipe submitter’s notes for “if you like your ground beef a bit more spicy”, and truthfully, found that all of the seasoning didn’t do a whole lot for us, and that we had to add alot of salsa and hot sauce (along w/ typical garnishes of lettuce, tomatoes, and cheese) for more flavor. I think AR’s Bill Echol’s taco seasoning blend, or a traditional packet would’ve been much more flavorful. Tostadas were just fine, but to me, they’re just the vessel for getting food from plate to my mouth, and I would’ve been OK w/ a box of taco shells. I will say that I’ve never schmeared refried beans on b4 adding taco meat, so that was the most positive aspect that I will take (and recreate) from this recipe; yummy layer of refried beans squishing under the weight of the other ingredients was super, thanks! 🙂
This is my recipe and there is an error on the beans. It should read 2 cups of refried beans you make yourself (or 16 oz. can of refried beans.) However, the published version does not state you can cook your own beans. We love to make our own homemade beans, then mash into refried beans for tostadas. Also, some corn tortillas labeled as soft don’t seem to crisp up in the oven.