Our Favorite Tostadas

Our Favorite Tostadas | Twin Cities Moms Blog

With Cinco De Mayo quickly approaching it’s time to start thinking about what’s for dinner!  I love celebrating these “holidays” in the kitchen with my kiddos.  Such a fun way to teach them about other cultures and cuisines.

These weeknight tostadas are an absolute hit in my home.  They are so very kid-friendly…my littles love to pile on their favorite toppings and eat them with their hands;  they’ve named them “giant nachos.”

Our Favorite Tostadas | Twin Cities Moms Blog

The ground beef filling is really just an amped up taco filling recipe.  I use it for regular soft shelled tacos, too…I can’t seem to go back to the recipe that’s on the back of the taco seasoning packets after making this recipe….just unbeatable in flavor and so simple.  And what’s even more fabulous is piling it high right on top of a crispy, fresh-out-of-the-oven tostada…num!

Our Favorite Tostadas | Twin Cities Moms Blog

I hope you enjoy these.  Set up a ‘tostada bar’ with gobs of toppings and let everyone build their own…and pair them with yummy margaritas for the grown-ups and tequila-less ones for the kiddos, and you’re set for a Cinco De Mayo fiesta!

Our Favorite Tostadas

notes:  store bought taco seasoning will work just fine here.  I make my own which is super simple to do.  I double the batch and store it in an airtight container – it keeps for months.  You can find the recipe here.


1 3/4 Pounds Ground Beef or Turkey

3 Tablespoons Taco Seasoning

3 Tablespoons Tomato Paste

1 15 Ounce Can Pinto Beans, drained

2/3 Cup Hot Water

1/2 Cup Sour Cream

1/2 Cup Salsa

Chopped Leafy Green Lettuce

Diced Tomatoes

Shredded Cheddar Cheese

3 Tablespoons Peanut or Sunflower Oil

12 Soft Corn Tortillas


Preheat oven to 400 degrees and brush both sides of the tortillas lightly with peanut oil. Place on a baking sheet and bake in the oven for 8 minutes or until golden brown and crispy, flipping halfway through cooking. While tortillas are cooking, stir together sour cream and salsa. Set tortillas and salsa mixture aside.  (sour cream mixture can be made a couple days ahead and stored in the refrigerator)

Brown ground beef or turkey in a large skillet and drain fat. Add taco seasoning, tomato paste, beans and water and simmer over medium heat for five minutes, stirring occasionally.

To build tacos, top tortillas with lettuce, ground beef/turkey mixture, cheese, tomatoes and salsa mixture.

Adapted from Pioneer Woman.

Hi friends, it’s Melissa here! Wife to one pretty stinking great guy and mama to three kids that bring me more joy, love and caffeine cravings than I knew was humanly possible! I love a good workout, broken in clothes and Autumn. But being in the kitchen with my kiddos trumps it all; creating, exploring and getting messy. I believe there is an infinite amount of value in sharing a meal around the table with the people we love, and I hope I can keep that a constant in our home forever. Most of the time you can find me blogging over at www.nourishedpeach.com, and I’m thrilled to be back here connecting with all of you at TCMB!


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