Tostadas: An Easy Crowd-Pleaser

Amber Bracegirdle | Bluebonnets & Brownies

Tostadas are fast, simple and delicious. What better way to please a large gathering of hungry eaters?!?

Tex-Mex Tostadas

In South Texas, Tostadas are found on most every Mexican restaurant menu. Tostada quite simply means "toasted," and refers to the corn tortilla that forms the base of what amounts to a delicious, open-faced Mexican pizza.

Tostadas are simple enough to put together for a quick weeknight meal, but also pleasing when you've got a crowd. Consider a Tostada Bar for your next game day - different enough from a taco bar to be memorable, and just as easy to prepare.

Tostadas Photo

You'll start with corn tortillas, not flour, so keep that in mind as you create your grocery list. From there, toppings are your oyster; freshly made refried beans, ground meats, lettuce, pico de gallo, guacamole, crema fresca - you name it, it is meant for a Tostada.

    8 Servings


  • 1 large whole tomato, diced
  • 1 cup lettuce, crisp
  • 1/2 cup sour cream
  • 8 tortillas corn tortillas
  • 1/2 cup corn oil
  • 1/2 cup cheddar cheese
  • 15 ounces refried beans
  • 1/4 cup fresh cilantro
  • 1/2 cup guacamole


  1. Prepare the toppings first: dice tomatoes, chop lettuce, prepare guacamole, and chop cilantro. Place all toppings in individual bowls for a topping bar.
  2. Heat refried beans over low heat, slowly, stirring often. When refried beans have reached desired temperature, cover pan with a lid and turn heat to lowest simmer possible to just keep warm.
  3. Line a plate with several sheets of paper towel and set to the side of the stove.
  4. Heat oil in a large frying pan to 350°F. Dip a corn tortilla in just a bit - if it bubbles and fries, the oil is ready. Fry corn tortillas one by one, flipping them after 30 seconds or so. They should be golden brown and crispy when removed from the oil.
  5. Use tongs to remove the tortilla from the oil, letting excess drip down into the pan before placing the tortilla on the paper towels to drain. Repeat until all 8 tortillas are cooked.

To assemble the tostadas:

  1. Take a cooked tortilla and spoon 2-3 tablespoons of refried beans on it.
  2. Sprinkle with cheese, lettuce, and tomato.
  3. Top with spoonfuls of guacamole and sour cream, and top that with chopped cilantro. Eat immediately.


1. To make a non-vegetarian version of this dish, simply add your favorite taco-flavored meat on top of the refried beans, before the other two.
2. Want to make the guacamole or refried beans on your own? Give it a shot via this refried beans recipe and this guacamole recipe. Enjoy!


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Rating: 5.0 / 5.0 (2 Votes)
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About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnets & Brownies, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

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    5 Comments New Comment Subscribe


    These look amazing and simply full of color!


    These look delicious, Amber! I rarely think to make Tostadas and that has got to change! They're so yummy!

    Amber @ Karly

    Right, Karly? They always get passed over for their cousin, the taco, but tostadas are way more fun!


    Crisp lettuce is key with tostadas! These look great! :)

    Amber @ DessertForTwo

    Crisp lettuce and fresh tomatoes! I feel sad inside when I can't have them both on tostadas, tacos, and alongside enchiladas (in the form of guacamole salad, of course!).

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