Copycat Taco Bell Tostada (Print version)
Crispy corn shells layered with warm refried beans, cold shredded lettuce, diced tomato, cheddar cheese, and a sour cream swirl. The Taco Bell original, homemade in 15 minutes.
# Ingredients:
For the tostadas
01 -
6 tostada shells (store-bought corn)
02 -
1 can (16 oz / 450 g) refried pinto beans
03 -
2 tablespoons water
04 -
1/4 teaspoon ground cumin
05 -
Salt to taste
Toppings
06 -
1 1/2 cups shredded iceberg lettuce
07 -
1 medium roma tomato, diced small
08 -
1 cup shredded cheddar cheese or Mexican blend (about 4 oz / 115 g)
09 -
1/3 cup sour cream
10 -
Taco hot sauce, to serve (optional)
# Instructions:
01 -
Arrange the tostada shells on a baking sheet. Heat in a 350°F (175°C) oven for 3 to 5 minutes until warm and very crispy. Alternatively, heat them one at a time in a dry skillet over medium heat for 60 seconds per side.
02 -
Spoon the refried beans into a small saucepan over low heat. Add 2 tablespoons of water and stir until smooth and spreadable. Season with cumin and a pinch of salt. Keep warm on the lowest setting while you prep the toppings.
03 -
Shred the iceberg lettuce into thin ribbons. Dice the roma tomato small. Measure out the cheese and sour cream and have them ready at the counter.
04 -
Take a warm tostada shell and spread about 3 tablespoons of warm refried beans evenly across the entire surface, going almost to the edges.
05 -
Top each shell with a small handful of shredded lettuce first, then a spoonful of diced tomato, then a pinch of shredded cheese. The lettuce layer goes on first.
06 -
Spoon sour cream into a squeeze bottle or zip-lock bag with the corner snipped and pipe a swirl on top of each tostada. Serve immediately with hot sauce on the side.
# Good to know:
01 -
Assemble and serve immediately. The shell softens within 20 to 30 minutes once topped with warm beans.
02 -
For a crowd, keep beans warm in a slow cooker on low and set out toppings for self-assembly at the table.