Looking for a fun way to switch up your normal Taco Tuesday menu? You're in luck because these crispy beef tostadas pack a serious punch of flavor and texture. They start with crispy corn tostada shells, which are layered up with refried beans and savory, spiced ground beef. Then load up your tostadas to your heart's delight with fresh shredded lettuce, tomatoes, queso fresco, and Chef Fabiola's delicious green tomatillo salsa.
I really liked these and liked that the beans were not mixed in with the beef bc I don’t like black beans.
Rebecca · 03/08/26
Please lower the salt content and figure out a better way to supply the taco shells. Such a good dish but needs a little help
Scott · 03/06/26
the ratio of veggies to meat is a bit skewed (1:2). the tomatillo sauce is spicier than expected but good. somewhat hard to warm up the tostada since it’s already hard and crunchy. taste is good thoug
Allyson · 03/04/26
Jakub · 03/02/26
Rose · 01/19/26
Sandra · 01/18/26
The meat was a little too greasy but absolutely delicious regardless!
Amanda · 01/14/26
David · 01/14/26
Fabiola · 01/14/26
Melissa · 12/31/25
This is yummy! The tostadas are delicate because they are always broken when I order this. But, that doesn't affect the taste!
Clover · 12/29/25
Claudia · 12/25/25
The flavor was delicious but the tostadas were a bit uneven. Some of them were nice and crunchy and others were soggy and chewy.
Chef Fabiola Rivera attended the Jose Santana International School of Hospitality and Culinary Arts in Puerto Rico. She has worked as a private chef at Dorado Beach, a Ritz Carlton Reserve, for more than three years, and founded her own baby food and kids meal company called Farm to Baby. Rivera's mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
