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Mexican Tostadas

If you have corn tortillas on hand, no need to buy tostada shells. They are easy to make!

Makes 8 tostadas or 4 servings.


  • vegetable oil for frying
  • 8 (5-6″) corn tortillas
  • 2 c refried beans
  • 1/2 c shredded cheddar cheese
  • 2 c shredded lettuce
  • 1/4 c onion, finely chopped
  • 2 medium tomatoes, seeded, diced
  • 4-8 lime slices (optional)


  1. In a medium-sized, heavy skillet or pot, heat an inch or two of the vegetable oil, until it reaches 360 degrees F.
  2. Place a rack with a baking sheet under it beside your cooking surface for draining the fried tostadas..
  3. Cook each tortilla a few minutes, turning often until lightly browned and crisp. Transfer each tostada shell to prepared rack
  4. Preheat oven to 325 degrees F.
  5. When tortillas are cool enough to handle, place on dry baking sheet. Add 1/4 cup refried beans to each tostada shell and spread evenly. Sprinkle with 1 tablespoon of the cheese. Bake 4 minutes, or until the cheese is melted.
  6. Remove from oven. Top each tostada with lettuce, onion, and tomatoes.
  7. If desired, serve with lime slices, a dollop of sour cream or Mexican crema on each and your favorite hot sauce or salsa.

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