I enjoy making this Taco Bell–Style Tostada at home because it gives me all the crunchy, savory flavors I crave without leaving my kitchen. It is quick to prepare, satisfying, and tastes just like the classic version I remember, only fresher and even better homemade.
Why You’ll Love This Recipe
I like this recipe because it is simple, fast, and perfect for busy days. I can have everything ready in about 20 minutes, and the ingredients are easy to find. I also love how customizable it is, so I can change toppings or seasonings depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tostada shells or corn tortillas
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 cup refried beans
1 1/2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream
vegetable oil, if frying tortillas
Directions
I begin by heating a skillet over medium heat and cooking the ground beef until it is fully browned. I drain any excess grease, then add the taco seasoning and water. I stir everything together and let it simmer for a few minutes until the meat is well seasoned and thickened.
Next, I warm the refried beans in a small saucepan or microwave until smooth and easy to spread. If I am not using store-bought tostada shells, I heat vegetable oil in a skillet and fry the tortillas one at a time until golden and crispy, then place them on paper towels to drain.
To assemble the tostadas, I spread about 1/4 cup of refried beans on each shell. I top the beans with seasoned beef, followed by shredded lettuce, diced tomatoes, and shredded cheese. I finish by adding a small drizzle of sour cream before serving.
Servings And Timing
I usually get 4 tostadas from this recipe.
Prep time is about 10 minutes, cook time is about 10 minutes, and the total time comes to approximately 20 minutes.
Variations
I sometimes substitute ground turkey for the beef when I want a lighter option. When I want a meatless version, I replace the beef with seasoned black beans or lentils. I also like adding sliced olives, diced onions, or extra taco sauce for more flavor.
Storage/Reheating
I store the cooked beef and refried beans in separate airtight containers in the refrigerator for up to 3 days. I keep the tostada shells at room temperature so they stay crisp. When reheating, I warm the beef and beans in the microwave or on the stove and assemble the tostadas fresh.
FAQs
Can I prepare the ingredients in advance?
I often cook the beef and warm the beans ahead of time, then assemble everything just before serving.
Can I bake the tortillas instead of frying them?
I sometimes bake corn tortillas in the oven until crisp for a lighter option.
What cheese works best for tostadas?
I usually use shredded cheddar, but I also enjoy using a Mexican-style cheese blend.
Are tostadas crunchy after storing?
I keep the shells separate from the toppings so they stay crunchy when assembled later.
Can I add more spice to this recipe?
I add hot sauce, jalapeños, or spicy taco seasoning when I want extra heat.
Conclusion
I love how this Taco Bell–Style Tostada is quick, flavorful, and easy to customize. It is one of my favorite recipes to make when I want a crunchy, comforting meal that comes together without any hassle.
This Taco Bell–Style Tostada is a quick and crunchy homemade version of the fast-food favorite. With layers of crispy tortillas, seasoned beef, creamy refried beans, and fresh toppings, it’s a satisfying and customizable meal that comes together in just 20 minutes.
Ingredients
4 tostada shells or corn tortillas
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 cup refried beans
1 1/2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream
Vegetable oil (if frying tortillas)
Instructions
Heat a skillet over medium heat and cook the ground beef until browned. Drain excess grease.
Add taco seasoning and 1/2 cup water to the beef. Stir and simmer until thickened.
Warm refried beans in a saucepan or microwave until smooth and spreadable.
If using corn tortillas, heat oil in a skillet and fry each one until golden and crispy. Drain on paper towels.
Spread about 1/4 cup of refried beans on each tostada shell.
Top with seasoned beef, shredded lettuce, diced tomatoes, and cheddar cheese.
Drizzle with sour cream before serving.
Notes
Use ground turkey or lentils for a lighter or vegetarian version.
Bake tortillas in the oven for a healthier crispy base.
Top with sliced olives, onions, or hot sauce for extra flavor.
Assemble just before serving to keep shells crunchy.
Store meat and beans separately and reheat before assembling leftovers.
