Here’s a copycat Taco Bell Tostada recipe — crispy, saucy, cheesy, and packed with all the classic flavors! Taco Bell removed the tostada from its menu in 2020, but you can still make a delicious homemade version that’s even better.
🌮 Taco Bell-Style Tostada (Copycat Recipe)
🧺 Ingredients (Makes 4 tostadas)
Base:
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4 corn tostada shells (store-bought or homemade — see below)
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1 can (16 oz) refried beans (or homemade)
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¼ cup water or broth (to loosen beans)
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1 packet Taco Bell mild or hot sauce (or your favorite hot sauce)
Toppings:
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1 cup shredded iceberg lettuce
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1 cup shredded cheddar cheese (or a cheddar blend)
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1 Roma tomato, diced
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¼ cup diced white onion (optional but authentic)
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¼ cup sour cream (optional)
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Pickled jalapeños or Taco Bell-style red sauce (optional)
👩🍳 Instructions
1. Warm the Beans
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In a saucepan, heat refried beans over low heat.
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Add a bit of water or broth to soften and make them spreadable.
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Stir occasionally while prepping other ingredients.
2. Prepare Tostada Shells
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Option 1 (Store-bought): Use ready-made crispy corn tostada shells.
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Option 2 (Homemade):
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Preheat oven to 400°F (200°C).
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Lightly brush corn tortillas with oil and place on a baking sheet.
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Bake for 5–7 minutes per side, until golden and crisp.
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You can also fry corn tortillas in oil for 30–45 seconds per side, then drain.
3. Assemble the Tostadas
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Spread a generous layer of warm refried beans on each tostada shell.
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Drizzle with Taco Bell hot sauce or mild sauce.
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Sprinkle with shredded lettuce.
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Add shredded cheese.
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Top with diced tomato, onion, and any other toppings you like (sour cream, jalapeños, etc.).
🧀 Optional Additions:
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Add a thin layer of ground beef or seasoned chicken between the beans and lettuce.
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Sprinkle with crushed tortilla chips for extra crunch.
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Drizzle with nacho cheese or avocado ranch for a Deluxe version.
🍴 Serve Immediately
Tostadas get soggy if they sit too long — assemble just before serving.