There’s something undeniably satisfying about the first crunchy bite of a well-built tostada.
These Beef Tostadas with Refried Beans have it all: crispy tortillas, savory beef, creamy beans, fresh veggies, and just the right amount of zing from salsa and cotija cheese.
I often make them for casual dinners or game day snacks—because they come together quickly but still feel festive and full of texture.
Why You’ll Love This Recipe
Perfect balance of textures – Crunchy base, creamy beans, juicy toppings.
Easy to customize – You can swap or add anything you love.
Quick weeknight dinner – From stovetop to table in under 30 minutes.
Great for crowds – Set up a tostada bar and let everyone build their own.
Fresh, vibrant flavor – Thanks to avocado, tomatoes, cilantro, and salsa.
What You’ll Need (Ingredient Highlights)
Corn tortillas – The foundation of every great tostada.
Lean ground beef – Well-seasoned and hearty.
Refried beans – Creamy and rich, a must for layering.
Taco seasoning & garlic powder – Flavor boosters for the beef.
Iceberg lettuce – Crunchy and refreshing.
Cotija cheese – Salty and crumbly, or use queso fresco.
Pico de gallo or salsa – Adds zing and freshness.
Avocado & tomatoes – For creaminess and juicy bites.
Cilantro – Brightens the whole plate.
Pro Tips Before You Start
Bake the tortillas for less mess – Still gets crispy!
Don’t skip seasoning – It makes the beef sing.
Warm the beans – They spread easier and taste better.
Layer in order – Beans first to anchor the toppings.
Serve immediately – They lose crunch if they sit too long.
How to Make Beef Tostadas with Refried Beans
Step 1: Crisp the Tortillas
Preheat oven to 425°F.
Spray both sides of corn tortillas with oil and lay flat on a baking sheet.
Bake for 4 minutes, flip, and bake 4–5 minutes more until golden and crispy.
Step 2: Cook the Beef
In a skillet over medium-high heat, cook the ground beef, breaking it up with a spatula.
Add garlic powder, taco seasoning, and salt.
Stir in diced onion and cook until beef is browned and onion is translucent.
Step 3: Warm the Beans
Heat refried beans in a skillet over medium-low heat or microwave until hot and spreadable.
Step 4: Assemble the Tostadas
Spread a layer of refried beans onto each crispy tortilla.
Top with ground beef, lettuce, tomatoes, avocado, and pico de gallo or salsa.
Finish with a sprinkle of cotija cheese and chopped cilantro.
What to Serve It With
Mexican rice or cilantro-lime rice
A bowl of tortilla soup
Grilled corn or elote
Spicy mango margaritas or agua fresca
Fresh guacamole and chips
Variations / Substitutions
Use shredded chicken instead of beef
Try black beans or mashed pinto beans
Add jalapeños or hot sauce for heat
Swap iceberg for shredded cabbage or spring greens
Top with sour cream or a squeeze of lime
Storage & Leftovers
Store toppings separately – Keep the beef, beans, and fresh toppings in airtight containers.
Tortillas – Store baked tortillas at room temp in a ziplock bag for 1–2 days.
Reheat – Warm beef and beans before assembling.
Avoid soggy leftovers – Only assemble what you’ll eat immediately.
FAQs
Can I fry the tortillas instead of baking?
Yes! Fry them in hot oil for about 30 seconds per side until crisp and drain on paper towels.
What kind of beef works best?
Lean ground beef (like 85/15) works great—less greasy but still flavorful.
Can I use flour tortillas?
You can, but corn is traditional and crisps up better.
Is cotija cheese necessary?
Not at all! You can substitute with queso fresco or even shredded cheddar.
How spicy is this recipe?
It’s mild as written—add salsa or hot sauce to adjust heat level.
Can I prep this ahead?
Yes, cook the beef and bake the tortillas in advance. Assemble just before serving.
Is this gluten-free?
If you use certified gluten-free corn tortillas and seasonings—yes!
Final Thoughts
These Beef Tostadas with Refried Beans are bold, customizable, and full of textures that make every bite exciting.
Whether you’re feeding a crowd or just craving something satisfying, this easy recipe hits the spot without much effort.
It’s comfort food with a fresh twist—and always a winner at my table.
