I didn't invent the method for crispy tostadas, but if you fry your tortilla shells, you know how messy that can be. So,
don't pull out the frying pan. Here is the secret. Use your oven to make crispy tostada shells in less than 10 minutes. It will take longer to chop all the toppings than it will to bake the tostada shells.
Eating Tostadas Is an Art.
I need to warn you about eating tostadas. It can sometimes be messy. There is an art to eating tostadas. I would say, I
am quite proficient at eating tostadas. By that I mean, I can eat a tostada without any of my toppings falling off. On the other hand, my husband finds eating tostadas a messy affair. He wouldn't let me take his photo when he was eating his tostada, but I
did find the Wandering Earl video on how to eat a Mexican tostada. Although I do not know Wandering Earl, I found his video amusing. Check out Wandering Earl.
How to Eat a Mexican Tostada by Earl
What I like best about tostadas is that you can vary the toppings. You will not be bored in coming up with different toppings
for tostadas. Now, I don't know if you want to go as far as my brother who adds chopped dill pickles to his tostadas. I was skeptical, but when I added dill pickles to my tostadas, I actually liked it. Usually, I make chicken tostadas or just plain bean tostadas.
My favorite tostada is the Beef and Bean Tostada. So, here is a simple recipe my family enjoys.
Crispy Oven Beef and Bean Tostadas-(link)
Feel free to tweak away in making your tostadas. Everyone has different taste buds so I don't mind if you tweak the recipe.
(I wrote this blog with my son in mind who will be on his own someday.) I know he will miss my cooking.
1/2 pound of ground beef
1/2 cup to 1 cup of sweet onion
1 garlic minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. garlic salt
1/2 tsp. cumin (or to taste)
1/4 tsp. black pepper
2 cups of refried beans (or 16 oz. can of refried beans) Add as the base of the oven baked tostada shell.
OR try- Spicy Ground Beef Recipe:
1 tsp. chili powder (I like New Mexico Powdered Chimayo powder)
1/4 tsp. seasoning salt ( I use Lawry's)
1/4 tsp. garlic salt
1/2 tsp. onion powder
1/4 tsp. paprika
1/2 tsp. garlic powder
1/8 tsp. cumin
1/8 tsp. sugar
1/4 tsp. low sodium beef base or beef bouillon granulated
I like Safeway's fat free refried beans. Using canned beans works well if you want a fast meal. I have found these canned
beans are quite tasty. Or if you would like to make your own-a great recipe from AR is Refried Beans without the Refry I would suggest using less salt (2 1/2 tsp.)
with this recipe and read the reviews for more helpful hints. Also, the recipe takes all day in a crock pot.
lettuce, tomatoes, salsa, mild shredded cheddar cheese (I like the 4 Mexican cheeses from Sargento,) sour cream, or guacamole.
My brother likes chopped dill pickles. So, add whatever
you like for toppings.
Here is how I prep my tostadas. I am thinking of my kids when I add photos and advice on prepping the tostadas. So, those
of you who are experts in the kitchen you can just skip all the show and tell photos and get cooking in the kitchen.
Before I bake the tostada shells, I chop the onions.
Then, I cut up the tomatoes, lettuce, and more onions if you like raw onions on your tostadas. Prepare all garnishes such as salsa, guacamole, shredded cheese, etc. I add all the spices to a small
bowl and mix the spices together.
Next, I add the chopped onions and all the spices to the ground beef. If you are making the Spicy Beef Mixture, add the beef base directly to the ground beef in the pan.
Finally, fry the ground beef on medium heat. Remove the grease from the pan.
Cover the pan with a lid to keep the ground beef warm.
Crispy Tostada Shells In the Oven:
Now, prepare your tostada shells.
You can bake 6 tostadas in less than 10 minutes.
6 corn tortillas
1/2 cup of Oil-I use canola oil
large cookie sheet
Preheat the oven to 400 degrees. Line a large cookie sheet with tinfoil. Place 6 corn tortillas on the cookie sheet. Pour
a small amount of oil in a bowl. Brush both sides of each tortilla shell with oil.
Bake for 5 minutes on one side. Meanwhile, heat up the refried
beans on medium low. Stirring often to prevent the beans from sticking to the pan. Remove the tostada shells from the oven. Then, use tongs to flip the corn tortillas over and bake for 2-3 minutes
on the other side. Or until the corn tortillas are crispy. You will have to watch the tortillas when you flip them over so they don't burn. Here's what the tortilla shells look like after I flipped them over.
Topping the Tostadas: Spread the heated refried beans on the tostada
shell. Add ground beef. Top the tostadas with cheese, lettuce, tomatoes, and salsa. You can even melt your cheese on your tostada before adding the lettuce. My son likes his tostadas with melted
cheese. So, the tostadas go back in the oven for a minute or two. Then, he adds all the other toppings. You may also add guacamole and sour cream if you so desire. My husband doesn't like guacamole or sour cream on his tostadas.
The Simple Beef and Bean tostada.
Baking More than 6 Tostada Shells:
Now, when I bake more than 6 tostada shells, I keep them warm on a large cookie sheet in my second oven until I bake all of my shells. If you are lucky to have a convection oven, you can probably bake
more tostada shells at a time.
If you have any special way you make tostadas or helpful hints, please share.
All of the above mentioned products are of my choosing. You may substitute another product to make your tostadas.