Easy Homemade Mexican Taco Tostada Recipe

Use corn tortillas as a base for taco meat and toppings to make your own taco tostadas for a quick and easy dinner.

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A few weeks ago, when I made Taco Pizza, there was a bit of confusion as to what we were having for dinner that night. I had the meal planned out in my head. As I started to make it, Justin was questioning what I was doing. So, we both made our own versions. I made Taco Pizza on a refrigerated pizza crust. Justin, meanwhile, made his on corn tortillas. In the end, his was more of taco tostadas (similar to these Bean and Cheese Tostadas). 

We made different meals that night, but both were delicious! I can’t say which I prefer more because they both came out so different from the other. I think it would be a matter of preference as to which you should make for your family. 

Both recipes started the same, with making taco meat and included regular taco toppings. From there, they varied in the order that everything was put on top as well as the base of the recipe. 

Taco Tostadas can easily be made into a meal and are perfect if you don’t all like the same thing on your tacos. Each person can build their own tostadas so it’s exactly what they want to eat. 

They are so quick, this is the perfect dinner for busy weeknights. And the simple ingredients are ones that you can keep on hand for a great option when you don’t have a dinner planned. 

We almost always have the ingredients on hand to make bean and cheese tostadas since they are so quick, but now I am going to keep everything for these, too. Meals like this are exactly what I need on those crazy days after school when we don’t have a lot of time to get a meal on the table.

Serving Suggestions & Tips

• Add your favorite toppings, such as sour cream, fresh cilantro, lime juice, chili powder, chopped red onions, hot sauce, diced tomatoes, diced bell pepper, black beans, soft corn, pinto beans, or fresh pico de gallo.
• Make homemade taco seasoning or use a store-bought packet of taco seasoning. 
• Change to any type of meat that you prefer on these Mexican tostadas. Try rotisserie chicken, ground turkey, or brisket. You can also omit the meat and add a thin layer of refried beans for vegetarian tostadas. 
• Use either corn tortilla shells or flour tortillas to make your crispy tostada shells. Optionally, purchase store-bought tostada shells next time you are at your local grocery store.  
• Coat your baking sheet with cooking spray or a thin layer of vegetable oil to prevent the tostadas from sticking to the pan. 
• If you want a crispy tortilla shell, precook the tortillas before adding your toppings. 

How to make extra-crispy tostada shells (bake, fry, or air fryer)

For extra-crispy tostada shells, you have three great options depending on time and equipment.

Bake

To bake: brush or spray both sides of corn tortillas lightly with oil, lay in a single layer on a rimmed baking sheet, sprinkle with a little salt, and bake at 400°F for 5 minutes, flip, and bake another 5–10 minutes until light golden and crisp.

Fry

To fry: heat about ¼ inch of vegetable oil in a skillet over medium-high heat until shimmering. Fry tortillas one at a time about 30–60 seconds per side until golden, then drain on paper towels and salt immediately.

Air Fryer

To use an air fryer: spray tortillas lightly with oil, place in a single layer in the air fryer basket (work in batches), and air-fry at 375°F for 3–5 minutes per side until crisp. The air fryer is the fastest method and gives a very consistent crunch with less oil than frying.

Vegetarian, Vegan, and Gluten-Free Adaptations

To make vegetarian tostadas, swap the meat for seasoned sautéed mushrooms, spiced tempeh crumbles, or a hearty scoop of refried black beans mixed with cumin and garlic. For vegan tostadas, use mashed avocado or a smoky refried bean spread, top with pico de gallo, sliced radishes, and a dairy-free crema (blend soaked cashews or plain vegan yogurt with lime and salt). Tostadas are naturally gluten-free when made with corn tortillas — just be sure the tortillas are labeled gluten-free if you have severe sensitivities. These swaps keep the dish full of texture and flavor without giving up the crunchy tostada experience.

Make-ahead and meal-prep for taco night

Prep components ahead to make taco tostadas a fast weeknight meal: cook and season the meat (or protein), make pico de gallo, shred the lettuce or cabbage, and store each component in separate airtight containers in the fridge. Keep the tostada shells in a sealed container at room temperature to preserve crunch. When you’re ready to eat, reheat meat gently on the stove or in the microwave, warm beans if using, and assemble just before serving so shells stay crisp. If you want fully prepped dinners for several nights, store meat for up to 3–4 days refrigerated, or freeze cooked seasoned meat in portioned bags for up to 3 months.

Flavor variations (chicken, carnitas, seafood, and breakfast)

For a quick chicken tostada, shred rotisserie chicken and toss it with a squeeze of lime, a sprinkle of chili powder, and a little garlic powder, then top with cotija and cabbage. For carnitas style, braise pork shoulder with orange, onion, and cumin until shreddable and crisp the edges under the broiler before topping a tostada. Seafood tostadas shine with quick pan-seared shrimp tossed in chili-lime butter or with a scoop of ceviche-style fish seasoned with lime and cilantro. For breakfast tostadas, top a crisp shell with refried black beans, a fried egg, avocado slices, and hot sauce for a savory morning meal.

Troubleshooting and quick tips

If your shells get soggy, assemble them at the last minute: put creamy or wet ingredients (salsa, guacamole, sour cream) on top and keep the bean/meat layer thin. If the meat tastes dry, add a tablespoon of reserved cooking juices or a splash of lime juice to liven it up. To get extra toasty edges, place assembled tostadas under the broiler for 30–60 seconds—watch closely so toppings don’t burn. If tortillas crack when you try to crisp them, bake at a slightly lower temperature, a bit longer, and flip gently to avoid snapping.

Serving suggestions and side dishes

Tostadas are great with bright, simple sides that complement the crunchy base: a bowl of pico de gallo or tomatillo salsa, Mexican-style rice or cilantro-lime rice, and a light jicama slaw. Offer lime wedges, chopped cilantro, and sliced radishes so guests can customize their bites. For drinks, horchata or a citrusy agua fresca pairs beautifully, and a crisp beer or a sparkling lime soda will cut through the richness of the cheese and crema.

Scaling, servings, and simple swaps to reduce calories

To scale the recipe, plan on one standard tostada per adult as a main (two if you want larger portions)—multiply protein and toppings by the number of servings. For lighter versions, use lean ground turkey or shredded chicken, swap full-fat sour cream for plain Greek yogurt, and use reduced-fat cheese or a smaller sprinkle of cotija. Swapping fried shells for baked or air-fried shells cuts added oil without changing the crunchy experience.

Taco Tostadas Step by Step

Ingredients

• 1 lb lean ground beef
• 2/3 cup water
• 2 tbsp taco seasoning (or 1 packet)
• 6 corn tortilla shells
• 1/2 cup cheddar cheese (shredded)
• desired taco toppings

Preparation

Preheat the oven to 400°F. In a large skillet, brown the ground beef over medium heat until it’s no longer pink. 

Stir in the water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, stirring often. 

Lay the corn tortillas out on a baking sheet or baking stone. Top each with a scoop of the taco meat. 

Sprinkle each with cheese. I like cheddar cheese, but you could also use a Mexican blend or fiesta cheese. 

Add any other desired taco toppings. We used chopped onion, bell peppers, and tomatoes. 

Bake for about 5-10 minutes, until the cheese has melted. 

Taco Tostadas Leftovers

Storage: Let the homemade tostadas cool to room temperature, then place them in an airtight container. Refrigerate for up to 2 days. 

Reheating: For the best results, reheat the tostadas on a sheet pan in the oven at 350F for about 5-10 minutes, until warm. 

Recipe

Taco Tostadas

Use corn tortillas as a base for taco meat and toppings to make your own taco tostadas for a quick and easy dinner.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

ground beef

|

tacos

Dietary Needs:

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Beef

Servings: 6 tostadas

5 from 6 votes

Ingredients

• 1 lb ground beef
• 2/3 cup water
• 2 tbsp taco seasoning (or 1 packet)
• 6 corn tortilla shells
• 1/2 cup cheddar cheese (shredded)
• desired taco toppings

Recommended Equipment

• Skillet
• Baking Stone

Instructions

• Preheat oven to 400F
• In a large skillet, brown the ground beef until it is no longer pink then drain
• Add in the water and taco seasoning
• Bring to a boil then reduce the heat to a simmer and cook for 3-4 minutes
• Lay the corn tortillas out on a baking sheet
• Top each tortilla with a scoop of ground beef
• Add a layer of shredded cheese
• Top with any other desired taco toppings such as onions, bell peppers, or tomatoes
• Bake for about 5-10 minutes until the cheese is melted

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Nutrition Facts

Taco Tostadas

Amount Per Serving (1 tostada)

Calories 288 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g40%

Cholesterol 64mg21%

Sodium 193mg8%

Potassium 262mg7%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 1g1%

Protein 17g34%

Vitamin A 177IU4%

Vitamin C 1mg1%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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