Beef Tostadas Refried Beans

I was standing in my kitchen on a Tuesday night, staring at leftover ground beef and half a can of refried beans, when it hit me—tostadas. My neighbor had brought some over months ago, and I'd been chasing that crispy, layered crunch ever since. Within twenty minutes, my counter was covered in toppings, the skillet was sizzling, and I knew I'd stumbled onto my new weeknight fix.

The first time I made these for friends, I set out bowls of toppings and let everyone build their own. Watching people layer lettuce, cheese, and avocado exactly how they wanted turned dinner into something unexpectedly fun. One friend added so much sour cream it slid off the side, and we all laughed as she scooped it back up with a tortilla chip.

Ingredients

• Ground beef (1 lb, 85% lean): The fat keeps the meat juicy without drowning the skillet, and browning it properly gives you those crispy edges that make every bite better.
• Onion and garlic: I dice the onion small so it melts into the beef, and I learned to add the garlic after the onion so it doesn't burn and turn bitter.
• Chili powder, cumin, smoked paprika, oregano: This blend smells like a taco truck in the best way, and the smoked paprika adds a depth I didn't know I was missing until I tried it.
• Tomato sauce or salsa: Either works, but salsa gives you a little more texture and a hint of heat if you pick the right jar.
• Refried beans (15 oz can): I warm them with a splash of water to loosen them up, making them spreadable and creamy instead of stiff and pasty.
• Corn tostada shells (8): Store-bought saves time, but if you brush tortillas with oil and bake them yourself, the kitchen smells incredible.
• Shredded lettuce, diced tomatoes, cheese: The cool crunch of iceberg against warm beef is essential, and I always shred my own cheese because the pre-shredded stuff never melts the same.
• Cilantro, radishes, sour cream, avocado, lime: These toppings turn a simple tostada into something that tastes like you put real thought into it, even on a lazy night.

Instructions

Brown the beef:

Heat your skillet over medium and add the ground beef, breaking it apart with a spatula as it sizzles. Let it cook undisturbed for a minute or two so you get some caramelized bits on the bottom, then drain any excess fat.

Soften the aromatics:

Toss in the onion and garlic, stirring until the onion turns translucent and the garlic smells toasty. This takes about three minutes, and your kitchen will start to smell amazing.

Add the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, stirring for a full minute. The heat wakes up the spices and releases their oils, which is where all the flavor lives.

Simmer with tomato sauce:

Pour in the tomato sauce or salsa and let everything bubble gently for a few minutes until it thickens into a saucy, cohesive filling. Taste it and adjust the salt if needed.

Warm the beans:

In a small saucepan, heat the refried beans over low, stirring in a tablespoon or two of water until they're smooth and spreadable. Cold beans will cool down your tostada and nobody wants that.

Assemble the tostadas:

Lay out your tostada shells, spread each with a generous layer of warm beans, then pile on the seasoned beef. Top with lettuce, tomatoes, cheese, cilantro, radishes, sour cream, and avocado, then squeeze lime over everything.

Save

There was a night last summer when I made these outside on a folding table, and the lime wedges kept rolling off onto the grass. We ate standing up, balancing our tostadas on paper plates, and the whole thing felt less like dinner and more like a tiny backyard celebration. That's when I realized this recipe isn't just quick, it's the kind of meal that makes ordinary nights feel a little brighter.

Making Your Own Tostada Shells

If you have ten extra minutes and a few corn tortillas, brush them lightly with oil and bake at 400°F, flipping halfway through. They come out golden and crisp with a fresh corn flavor that store-bought shells can't match. I started doing this after I ran out of shells one night, and now I almost prefer the homemade version.

Swapping the Protein

Ground turkey or chicken works just as well here, though I add a tiny drizzle of olive oil to the pan first since leaner meats don't release as much fat. The seasoning is strong enough to carry any protein you choose. I've even used leftover rotisserie chicken, shredded and tossed with the spices, and it was done in half the time.

Toppings and Tweaks

This is where you can get creative without risking the recipe. I've added pickled jalapeños when I wanted heat, crumbled queso fresco instead of cheddar when I was feeling fancy, and even a drizzle of chipotle crema one night because I had it in the fridge. The base stays the same, but the toppings let you change the mood every time.

• Add hot sauce or sliced jalapeños if you like heat that builds with every bite.
• Try queso fresco or cotija cheese for a tangier, more authentic flavor.
• Drizzle with chipotle crema or avocado lime dressing for an extra creamy finish.

Save

These tostadas have become my answer to almost every weeknight craving, quick enough for a Tuesday but special enough that nobody feels shortchanged. I hope they land on your table as often as they do on mine.

Common Recipe Questions

→ How do I make tostadas crispy at home?

Brush corn tortillas lightly with oil and bake at 400°F (200°C) for 6–8 minutes per side until crisp and golden.

→ Can I substitute beef with other proteins?

Yes, ground turkey or chicken work well as lean alternatives while maintaining flavor and texture.

→ How do I keep refried beans spreadable?

Gently warm the beans and add 1–2 tablespoons of water if needed to achieve a smooth, easy-to-spread consistency.

→ Are there options for a gluten-free version?

Ensure tostada shells are made from 100% corn, which naturally contains no gluten, for a safe gluten-free meal.

→ What toppings complement beef tostadas?

Shredded lettuce, diced tomatoes, cheese, fresh cilantro, radishes, sour cream, and avocado slices add freshness and creaminess.