Beef Tostadas with Beans

The first time I made tostadas, I was craving something crunchy but satisfying after a long day of work. I stood in my kitchen, tired but determined, and realized I had all the fixings for something special. That evening turned into a joyful assembly line with my roommate, piling toppings high and laughing as beans slid onto the counter. Now, whenever I make these, I'm transported back to that spontaneous weeknight dinner where we made such a mess and loved every bite.

Last summer, I made these for a backyard dinner with friends who had never had tostadas before. I set out all the toppings in small bowls and let everyone build their own, watching their faces light up as they took that first satisfying crunch. One friend admitted she was skeptical about refried beans, but after one bite, she went back for seconds. Now, whenever we gather, someone always requests 'those crunchy Mexican pizzas' as they call them.

Ingredients

• 1 lb (450 g) ground beef (80/20 preferred): The extra fat content keeps the beef mixture moist and flavorful when combined with the beans
• 1 (15 oz / 425 g) can refried beans (pinto or black): These create the creamy base that binds everything together; pinto beans are traditional but black beans add a beautiful color
• 1 small yellow onion, finely chopped: The foundation of flavor that sweetens as it cooks, adding depth to the beef mixture
• 2 cloves garlic, minced: Fresh garlic is nonnegotiable here; it blooms beautifully in the hot oil and infuses the entire dish
• 1 tsp ground cumin: The earthy backbone of Mexican cooking, giving this dish its distinctive warm flavor
• 1 tsp chili powder: Not spicy but essential for that classic Mexican flavor profile we all love
• 1/2 tsp smoked paprika: This secret ingredient adds a subtle smokiness that makes people ask what your special seasoning is
• 1/2 tsp dried oregano: Mexican oregano is ideal, but regular works just fine for that herbal undertone
• 1/2 tsp salt: Enhances all the other flavors and helps the beef taste its best
• 1/4 tsp freshly ground black pepper: Adds just a hint of warmth and complexity
• 1 tbsp vegetable oil: For sautéing the onions and preventing the beef from sticking to your skillet
• 8 corn tostada shells: The foundation; storebought is perfectly fine, but homemade corn tortillas are next level
• 1 cup shredded iceberg lettuce: The crisp crunch that balances the warm, rich toppings beneath it
• 1 cup cherry tomatoes, diced: Sweet and acidic pops of freshness that cut through the hearty beef and beans
• 1/2 cup shredded cheddar or Mexican blend cheese: Melts slightly from the warmth of the beef mixture, adding salty richness
• 1/2 cup sour cream: The cooling element that tames any spice and ties all the flavors together
• 1/4 cup sliced black olives (optional): Briny little bites that add an extra layer of savory goodness
• 1/4 cup chopped fresh cilantro: Bright and herbaceous, sprinkled on top for a fresh finish
• 1 lime, cut into wedges: The final squeeze that makes everything taste brighter and more alive
• Your favorite hot sauce (optional): For those who like an extra kick of heat on their tostadas

Instructions

Sauté the aromatics:

Heat the vegetable oil in a large skillet over medium heat until shimmering. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent.

Add the garlic:

Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or it will turn bitter.

Brown the beef:

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5–6 minutes, continuing to break up any large clumps, until fully browned and cooked through. Drain excess fat if there's more than a tablespoon.

Season the mixture:

Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to coat the beef evenly and cook for 1 minute to toast the spices.

Combine with beans:

Add the refried beans to the skillet and mix thoroughly with the seasoned beef. Cook for 2–3 minutes, stirring often, until everything is heated through and well combined. Remove from heat.

Warm the tostada shells:

Preheat your oven to 350°F (175°C) while the beef cooks. Arrange the tostada shells on a baking sheet and warm for 3–4 minutes until they're extra crisp and warmed through.

Assemble the tostadas:

Spread a generous layer of the beef and bean mixture on each tostada shell, leaving a small border around the edges.

Add the toppings:

Layer on shredded lettuce, diced tomatoes, cheese, sour cream, olives, and a generous sprinkle of fresh cilantro.

Finish with lime:

Serve immediately with lime wedges on the side, encouraging everyone to squeeze the fresh lime over their tostada just before eating.

Save

These tostadas became my goto dinner when I started my first job and was too exhausted to think about cooking. Id come home, turn on some music, and find comfort in the rhythm of chopping vegetables and browning beef. Eventually, I realized that this simple weeknight meal had become a ritual, a way to transition from workday chaos to evening peace.

Making Your Own Tostada Shells

While storebought tostada shells are perfectly convenient, making your own is easier than you might think. Brush corn tortillas lightly with oil and bake at 400°F (200°C) for 5–7 minutes per side until golden and crisp. The difference in texture is remarkable, and you can control the salt level. Plus, your kitchen will smell amazing.

Topping Variations to Try

The beauty of tostadas is how easily they adapt to whatever you have on hand. Sometimes I add sliced radishes for extra crunch, or pickled red onions for tangy brightness. Diced avocado or guacamole takes these to the next level, and a handful of crumbled queso fresco adds a lovely salty finish. Dont be afraid to make this recipe your own.

Serving Suggestions and Drinks

These tostadas are substantial enough to stand alone as a main course, but I love serving them with a simple side of Mexican rice or a fresh green salad with cilantro lime dressing. For drinks, an icecold Mexican beer with a squeeze of lime is hard to beat, or try a sparkling water with a splash of grapefruit juice for something nonalcoholic.

• Set up a tostada bar for parties and let guests build their own
• Have extra napkins ready; tostadas can be messy but that's part of the fun
• Serve immediately after assembling to maintain that perfect crunch

Save

Theres something deeply satisfying about eating food with your hands, and these tostadas deliver that pleasure in every crunchy, messy, delicious bite. I hope they become a staple in your kitchen the way they have in mine.

Recipe FAQs

→ Can I substitute ground beef with other proteins?

Yes, ground turkey or chicken works well as a substitute and can be used following the same cooking steps.

→ How do I make the tostada shells crispy at home?

Brush corn tortillas with oil and bake at 400°F (200°C) for 5–7 minutes per side until crisp and golden.

→ Are there options for a vegetarian variation?

Omit the beef and double the amount of refried beans for a satisfying vegetarian version.

→ What toppings best complement the beef and beans?

Fresh shredded lettuce, diced tomatoes, cheese, sour cream, black olives, cilantro, and a squeeze of lime enhance the flavors and textures.

→ Can I add spice to the toppings?

Yes, diced jalapeños or a favorite hot sauce add a flavorful spicy kick.