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Mexican tostadas

Mexican tostadas are corn tortillas fried until crisp with all sorts of toppings.


8 tortilla (corn tortillas, fried)
1 1⁄2 c refried beans
3 c meat (cooked shredded beef, pork, or chicken)
1 hd lettuce (shredded)
2 tomato (sliced)
1 c chili pepper (optinal, sliced jalapeño chili)
  cheese (Mexican queso fresco, crumbled)
1 c salsa (red Mexican salsa)
2 avocado (peeled, stoned, sliced)


For each tostada

Spread refried beans on a fried corn tortilla, add shredded lettuce, 1/2 cup meat, salsa, some chili slices if using, some crumbled cheese, a couple of avocado slices, a couple of tomato slices, and two level tablespoons of sour cream.

Total time
15 minutes
Cooking time
Preparation time
4 servings


Use red or green Mexican salsa to taste.

To prepare tortillas, heat oil in a pan, add tortillas, 1 or 2 at a time, and fry until crisp.

Alternatively, brush tortillas with oil and place on a parchment lined baking sheet. Bake at 350º F 5-7 minutes, or until lightly brown.


In a pan, fry 1 lb beef or pork mince for 4-5 minutes, or until browned. Add 1 16 oz jar chili con carne sauce and cook for a further 4-5 minutes. No need to add red or green Mexican salsa to make the tostada, then.


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