Type what you have

Ingredients

• ✓ tostada shell
• vegetable oil
• onion
• garlic
• parsley
• chicken
• chicken broth
• corn
• tomato
• green chile pepper
• taco seasoning mix
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
2. 2 Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
3. 3 Garnish bowls with Cheddar cheese and dollops of sour cream.

By Mandy Bouchard

Ingredients

• ✓ tostada shell
• ground beef
• russet potato
• taco seasoning mix
• lettuce
• black olive
• mexican cheese blend

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ tostada shell
• olive oil
• onion
• tomato
• chipotle pepper in adobo sauce
• chicken
• sour cream

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onions; cook and stir until softened and translucent, about 5 minutes.
2. 2 Meanwhile, blend tomatoes and chipotle peppers in adobo sauce in a blender.
3. 3 Pour pureed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer until hot and heated through, about 20 minutes.
4. 4 Mound shredded chicken mixture onto tostada shells and garnish with sour cream.

By Fredda O

Ingredients

• ✓ tostada shell
• olive oil
• onion
• chicken breast
• oregano
• chipotle chile pepper
• adobo sauce
• tomato
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.
2. 2 Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
4. 4 Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ tostada shell
• refried bean
• chili powder
• vegetable oil
• shrimp
• green bell pepper
• red bell pepper
• onion
• soy sauce
• fajita seasoning
• lemon pepper

Instructions

1. 1 Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
2. 2 Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
3. 3 Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

By Ashelena

Ingredients

• ✓ tostada shell
• vegetable oil
• chicken breast
• onion
• garlic
• chicken broth
• water
• chili powder
• salt
• oregano
• hominy

Instructions

1. 1 Gather the ingredients.
2. 2 Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
3. 3 Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes.
4. 4 Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
5. 5 Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.

By Dorothy Denise Garcia

Ingredients

• ✓ tostada shell
• carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• orange
• lime
• hot sauce
• salt
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ tostada shell
• solid white tuna
• water
• sweet corn
• onion
• cilantro
• salsa
• lime
• hot sauce
• salt
• pepper
• sour cream

Instructions

1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Ingredients

• ✓ tostada shell
• jicama
• lime juice
• olive oil
• ketchup
• tomato
• onion
• cilantro
• oregano
• salt
• black pepper
• avocado

Instructions

1. 1 Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.
2. 2 Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
3. 3 Serve ceviche on tostadas and garnish with avocado.

By Ana

Ingredients

• ✓ tostada shell
• chicken breast
• onion
• garlic
• vegetable oil
• tomato
• chipotle pepper
• adobo sauce
• chicken bouillon granules
• sour cream
• salt
• pepper

Instructions

1. 1 Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. 2 Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. 3 Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. 4 To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

By NANCHE30

Ingredients

• ✓ tostada shell
• butter
• onion
• garlic
• tomato
• tomato sauce
• chipotle pepper
• adobo sauce
• chicken breast
• chili powder
• cumin
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.

By thedailygourmet

Ingredients

• ✓ tostada shell
• taco seasoning mix
• spaghetti sauce
• adobo sauce
• chipotle chile
• onion
• tomato
• spaghetti
• bread crumb
• anaheim chile pepper
• jalapeno pepper
• onion
• olive oil
• egg
• parmesan cheese
• black pepper
• salt
• guajillo chile powder
• chili powder
• ground turkey

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
2. 2 Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
5. 5 After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
6. 6 Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

By Sachin K

Ingredients

• ✓ tostada shell
• lime
• cilantro
• guacamole
• sour cream
• salsa
• cheddar cheese
• lettuce
• refried bean
• lime
• orange
• tomato
• beef stock
• garlic
• onion
• olive oil
• beef chuck roast
• black pepper
• salt
• cumin
• coriander
• onion powder
• garlic powder
• oregano
• paprika
• chipotle chili powder

Instructions

1. 1 Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
2. 2 Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
3. 3 Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
4. 4 Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
5. 5 Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
6. 6 Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
7. 7 Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
8. 8 To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

By Bibi

Ingredients

• ✓ tostada shell
• ground beef
• taco seasoning mix
• flour tortilla
• nacho cheese sauce
• sour cream
• lettuce
• tomato
• flour tortilla

Instructions

1. 1 Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
2. 2 Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
3. 3 Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ tostada shell
• black bean
• avocado
• lime juice
• pepper jack cheese
• vegetable oil
• egg
• salsa
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
3. 3 Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
4. 4 Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ tostada shell
• black bean
• salsa
• guacamole
• vegetable oil
• hash brown patty
• egg
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
3. 3 Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
4. 4 In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
5. 5 Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ tostada shell
• black bean
• taco seasoning mix
• flour tortilla
• nacho cheese sauce
• sour cream
• lettuce
• tomato
• flour tortilla

Instructions

1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Ingredients

• ✓ tostada shell
• shrimp
• lime
• tomato
• yellow onion
• cucumber
• serrano pepper
• salt
• pepper
• hot pepper sauce

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Ingredients

• ✓ tostada shell
• potato
• ground beef
• onion
• red bell pepper
• garlic
• salsa
• chili powder
• cumin
• seasoned salt
• black pepper
• olive oil
• egg
• cilantro

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
3. 3 Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
4. 4 Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

By LEMarr