This is one of our favorite meals! It is an assemble-your-own kind of dish. Feel free to add meat or other vegetables and toppings. But, this way is just simple and good.
To get the sour cream to drizzle so nicely, spoon some into a sandwich bag. Clip the corner and use it like a piping bag.
vegetable or peanut oil
corn tortillas*
cooked pinto beans
shredded lettuce
grated cheese
diced tomatoes
sour cream
In large skillet, heat oil until very hot, about 375 F. Fry tortillas until crisp. Top with pinto beans, lettuce, cheese, tomatoes, and sour cream.
*You can also purchase tortilla shells already fried at the grocery store.
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How much oil in the pan? Thanks,
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Jessica Reply:
September 19th, 2011 at 7:27 am
@Kathy, about an inch? Just enough to fry it in. But, since I don’t like waste, I let the oil swindle near the end of the batch.
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I made these tonight. Big hit! I didn’t use oil to fry the tortillas in. I just sprayed a skillet with non-stick spray and fried my white corn tortillas that way. The kids had fun assembling their own tostadas after I spread their tortillas with refried beans. The topping choices were: diced tomato, diced avocado, shredded romaine lettuce, shredded Monterey Jack cheese, yellow corn (I used the Steamfresh microwave kind), salsa, and sour cream. I also had chopped up some seedless cucumber for a side, but the kids elected to put in on their tostadas. They liked piping the sour cream on their tostadas.
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Jessica Reply:
January 9th, 2012 at 5:43 pm
Wonderful! That sour cream in the bag always makes folks happy — even adults.
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I made these recently and they were a big hit here too. I baked the tortillas instead of frying them, just like I do to make baked tortilla chips. I brushed each side with some olive oil and baked them for 12-14 minutes at 350 until crisp. Not sure if it’s any healthier, but they come out nicely.
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Jessica Reply:
March 4th, 2012 at 7:48 pm
@Danielle, gonna try that next time. Thanks for a great idea!
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