Ingredients (makes 4 tostadas)
- 4 corn tostada shells (store-bought or fry corn tortillas until crispy)
- 1 cup refried beans (canned or homemade, Taco Bell uses a smooth style)
- ½ cup shredded cheddar cheese (mild cheddar or a cheddar blend)
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ½ cup Taco Bell red sauce (or substitute enchilada sauce / mild taco sauce)
- Sour cream (optional, Taco Bell usually didn’t use it on tostadas, but some people like it)
Instructions
Serve immediately – Eat while the shell is still crunchy.
Heat beans – Warm refried beans in a saucepan with a splash of water or milk until smooth and spreadable.
Prepare tostada shells – If you don’t have pre-made shells, lightly fry corn tortillas in oil until golden and crispy. Drain on paper towels.
Assemble base – Spread a layer of refried beans over each crispy shell.
Add cheese – Sprinkle shredded cheddar over the warm beans so it melts slightly.
Top with lettuce & tomato – Add a handful of shredded lettuce and diced tomato on each.
Finish with sauce – Drizzle Taco Bell red sauce (or mild taco sauce) over the top.
Pro tip: If you want it really authentic, you can make Taco Bell–style red sauce at home with tomato sauce, chili powder, vinegar, and a touch of sugar.