Beef Tostadas with Refried Beans

The first time I made tostadas, I ended up eating them standing over the counter because I couldn't wait to sit down. The crunch of that first bite through the layers of beans, seasoned beef, and all those fresh toppings stopped me dead in my tracks. Now they are my go to when I want something that feels like a party but comes together in under an hour.

Last summer my friend Sarah came over for dinner and we turned tostada night into a full assembly line operation. She kept sneaking extra cheese onto hers while I was busy trying to get the beef seasoning exactly right. We ended up eating on the back porch watching the sun go down and agreeing this was better than any restaurant version.

Ingredients

• 400 g (14 oz) ground beef: 85% lean gives you the right balance of flavor without too much excess fat
• 1 can (400 g / 14 oz) refried beans: Traditional or vegetarian both work beautifully here
• 8 corn tostada shells: These should be sturdy enough to hold all the toppings without cracking
• 1 cup shredded lettuce: Iceberg or romaine add that essential cool crunch
• 1 medium tomato: Diced into small pieces so they distribute evenly
• 1 small red onion: Finely chopped for a sharp bright contrast to the rich beef
• 1 avocado: Sliced or diced whichever you prefer for that creamy element
• 1 jalapeño: Thinly sliced if you want some heat leave it out if you do not
• 1 cup shredded cheese: Cheddar or Mexican blend both melt beautifully
• 1/2 cup sour cream: Adds a cool tangy finish that balances everything
• Salsa or hot sauce: To taste depending on how much heat you like
• 1 tbsp olive oil: For cooking the beef properly
• 2 cloves garlic: Minced fresh makes such a difference here
• 1 tsp ground cumin: This is the backbone of that authentic flavor
• 1 tsp chili powder: Provides warmth without overwhelming heat
• 1/2 tsp smoked paprika: Adds a subtle depth that people cannot quite put their finger on
• 1/2 tsp salt: Enhances all the other flavors
• 1/4 tsp freshly ground black pepper: Freshly ground really does make a difference
• Fresh cilantro: Chopped for that bright herbal finish
• Lime wedges: A squeeze of bright acid at the end ties everything together

Instructions

Cook the beef:

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook breaking it up with a spoon until browned, about 5 to 7 minutes. Drain any excess fat if there is a lot.

Season the beef:

Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper to the beef. Stir and cook for another 2 minutes until the spices become fragrant. Remove from heat and set aside.

Warm the beans:

In a small saucepan, warm the refried beans over low heat. Stir occasionally until they are smooth and heated through, about 5 minutes.

Crisp the tostada shells:

Preheat the oven to 180°C (350°F). Place tostada shells on a baking sheet and heat for 3 to 5 minutes, just until crisp and warm.

Build the base:

Spread a generous spoonful of refried beans onto each tostada shell. Top with seasoned ground beef, lettuce, tomato, onion, avocado, and jalapeño if you are using it.

Add the finishes:

Sprinkle shredded cheese over the top while everything is still warm so it melts slightly. Drizzle with sour cream and salsa or hot sauce.

Garnish and serve:

Sprinkle fresh cilantro over each tostada. Serve immediately with lime wedges on the side for squeezing.

Save

My daughter now asks for tostada Tuesdays every week. She has developed this technique where she presses down gently on the top so all the layers compress together before taking that first perfectly stacked bite.

Making It Your Own

Ground turkey works just as well if you want something lighter. I have also used a plant based crumble when my vegetarian brother comes over and honestly nobody could tell the difference once all the toppings were on. The key is getting those spices right in whatever protein you choose.

Topping Ideas

Pickled red onions add this bright acidic pop that cuts through the rich beans and beef. Radishes sliced thin give you this extra crisp element and beautiful color. Sometimes I will swap the cheddar for crumbled queso fresco if I want something more authentic and less melted.

Serving Suggestions

Set up a topping bar and let everyone build their own tostadas. It turns dinner into an interactive experience and means everyone gets exactly what they want. Plus you can prep everything in advance and just warm the components right before serving.

• Keep the elements separate until you are ready to eat so nothing gets soggy
• Have extra tostada shells on hand because they sometimes break while building
• A cold beer or margarita makes this feel like a real treat

Save

There is something about the way all these layers come together that just works. Every bite has crunch and creaminess and warmth and freshness all at once.

Recipe FAQs

→ Can I make these tostadas ahead of time?

Prepare the seasoned beef and warmed beans in advance and store them separately in the refrigerator for up to 2 days. Reheat before assembling. Keep tostada shells and fresh toppings separate until serving to maintain crispiness.

→ What's the best way to warm tostada shells?

Heat them in a 180°C (350°F) oven for 3-5 minutes until crisp and warm. This method ensures even heating without burning. Alternatively, toast them lightly in a dry skillet for 1-2 minutes per side.

→ Can I use flour tortillas instead of corn tostadas?

Yes, lightly fry corn or flour tortillas in oil until crispy, or bake them at 200°C (400°F) for 8-10 minutes, flipping halfway through. Corn tortillas provide the most authentic texture and flavor.

→ How do I prevent tostadas from getting soggy?

Serve immediately after assembling. If preparing for a party, set up toppings in separate bowls and let guests build their own tostadas. Keep the tostada shells warm in a low oven until ready to use.

→ What other proteins work well for tostadas?

Try shredded chicken, carnitas, chorizo, or seasoned ground turkey. For a vegetarian option, use black beans, lentils, or crumbled tofu seasoned with the same spices as the beef mixture.

→ Can I freeze the seasoned beef?

Yes, cook and cool the beef completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat before assembling tostadas.