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Shredded beef tostadas on a wooden cutting board.
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4.50 from 2 votes

Stupendous Shredded Beef Tostadas

Crispy tostada shells covered in savory refried beans and layered with shredded beef, lettuce, cheese, pico salsa, sour cream and any other toppings you desire! This quick, easy meal comes together in less than 30 minutes making it the perfect meal for a busy weeknight.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Gluten Free Dinner Ideas, Quick Dinner Idea, Shredded Beef Recipes, Shredded Beef Tostadas
Servings: 6 (three tostadas)
Calories: 498kcal
Author: Stacey Adams

Ingredients

  • 18 tostada shells *see note below
  • 1 16 oz can refried pinto beans *refried black beans will also work!
  • 2 cups shredded beef *see note below
  • 2 cups iceberg lettuce *shredded
  • 1 cup pico salsa
  • 1 cup shredded cheddar cheese
  • ½ cup light sour cream *see note below

Recipe Notes

Tostada shells: To make your own tostada shells (rather than using store-bought), line corn tortillas on a baking sheet. Coat both sides with olive oil cooking spray (or use a pastry brush to apply a thin layer of oil) and sprinkle with salt. Weigh tortillas down with a wire rack if you want to keep them flat, without weight they will curl and warp a bit. Bake at 400°F for 6-7 minutes. Flip and bake 6-7 more, until golden brown. Remove shells from the oven and allow them to cool completely.
Shredded beef: If you don't have leftover shredded beef to use up, it's super easy to make some! Season a 2-3lb beef chuck pot roast with salt, pepper, garlic, chili powder and cumin. Place your roast in a large crock pot atop onion slices. Add beef broth and lime juice and cook on low for 8 hours before shredding. There you have it, a large batch of beef to use in all kinds of recipes! For a more detailed guide, see this post: Slow Cooker Mexican Shredded Beef.
Light sour cream: I like using a light sour cream to cut down on calories a bit. Greek yogurt tastes a lot like sour cream and is an even healthier option!

Instructions

  • Gather all ingredients and toppings!
  • Place a medium sized sauce pan on the stovetop. Add refried beans and turn heat to medium, cook for 5-10 minutes until bubbling. Remove from heat and set aside. (*note: you can also heat beans in the microwave, just be sure to cover them with a paper towel as they spatter a lot).
  • Heat leftover shredded beef in a separate saucepan over medium heat, or microwave in a large bowl. Set aside.
  • Spoon 3 tablespoons of warm, refried beans onto your tostada shell and spread evenly.
  • Add a layer of shredded lettuce and beef.
  • Finally, add a sprinkling of shredded cheddar cheese, pico de gallo (or preferred salsa) and sour cream.
  • Enjoy!

Hot tip:

  • I highly recommend serving your tostadas "bar style." Simply line up your shells, beans, meat and toppings so everyone can assemble they're own. This is a big time saver for the chef.

Video

Nutrition

Serving: 3 Tostadas (all values approximate). | Sugar: 3.7g | Fiber: 7.4g | Calories: 498kcal | Fat: 26.6g | Protein: 25.7g | Carbohydrates: 38.2g