You will love this recipe for Mini Bean and Beef Tostadas if you need something cute, fast, and seriously crowd pleasing. Each little tostada is a crispy bite piled high with refried beans, taco seasoned beef, melty cheese, and fresh toppings. They are perfect when you want party food that looks great and comes together in under 30 minutes. Add these to your list of go to potluck ideas; they make the easiest finger food for game nights, girls’ nights, and casual get togethers.
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Ingredients for Mini Bean and Beef Tostadas
- 12 oz. ground beef or Impossible beef
- 1 packet taco seasoning
- 2 to 4 tablespoons water
- 1 can refried beans
- 10 to 12 corn tortillas (Depending on how large you cut your mini tortillas. You might need 24 corn tortillas)
- Oil spray or a little oil for brushing
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Shredded lettuce, optional
- Pico de gallo (for topping)
- Sour cream (top topping)
- Guacamole (for topping)
How to Make Mini Bean and Beef Tostadas
I like to set these up almost like an assembly line so they come together fast and stay nice and warm for serving.
1. Preheat the oven to 400°F. Use a 2.5- to 3-inch round cookie cutter, biscuit cutter, glass, or jar lid to cut small rounds from the corn tortillas. Hopefully, you get more than one mini tortilla round out of one large tortilla, depending on size and how you cut them.
2. Arrange the tortilla rounds on a baking sheet. Lightly spray or brush both sides with oil. Bake for 8 to 12 minutes, flipping halfway through, until crisp and golden.
3. Meanwhile, cook the ground beef or Impossible beef in a skillet over medium heat until fully browned, breaking it up as it cooks. Drain any excess grease.
4. Stir the taco seasoning and 2 to 4 tablespoons of water into the cooked meat. Simmer for 1 to 2 minutes, until the meat is evenly coated and most of the liquid has cooked off.
5. Heat the refried beans in a small saucepan or microwave-safe bowl until warm and spreadable. Stir in a small spoonful of water if needed to loosen.
6. Spread a small spoonful of refried beans onto each crisp tortilla round. Top with a small amount of taco meat and a sprinkle of shredded cheese.
7. Return the baking sheet to the oven and bake for 1 to 2 minutes, until the cheese is melted. If you’re preparing these for a party, store your mini tostadas in the fridge until right before the party, then put them in the oven at the beginning of the party, as they’re best served fresh.
8. Top with shredded lettuce, pico de gallo, sour cream, green onions, and cilantro as desired. Serve immediately.
Pro Tips
- Prep the bases ahead. You can cut and bake the tortilla rounds earlier in the day. Once they cool, keep them in an airtight container at room temperature. At serving time just add the beans, meat, and cheese, then quickly reheat in the oven to melt the cheese.
- Use a sheet of parchment. Line the baking sheet with parchment so the mini tostadas come off easily and cleanup takes seconds.
- Keep toppings bite size. Tiny tostadas need tiny toppings. Make sure everything is finely shredded or diced so people can grab them with one hand like perfect little finger food.
- Stretch it for a crowd. If you’re feeding a lot of guests, use a bit more beans and a little less meat on each tostada. They are still hearty but the recipe goes further for big potluck ideas.
- Make it vegetarian or lighter. Swap in Impossible beef or another plant based crumble or skip the meat and double up on refried beans and cheese. You can also use reduced fat sour cream and cheese if you prefer.
- Turn it into a DIY bar. For a fun party food setup, keep the tostada bases, beans, and meat warm and set out bowls of toppings so everyone can build their own. It is low effort, interactive, and so cute for casual gatherings.
FAQs
Can I make these mini tostadas ahead of time?
I like to prep the components ahead. Bake and cool the tortilla rounds and store them in an airtight container. Cook the meat and refrigerate it along with the beans. Right before serving, reheat the beans and meat, assemble, melt the cheese, and add fresh toppings. This keeps the bases crisp and the toppings fresh.
Can I use flour tortillas instead of corn?
Yes, but they will be more soft and chewy than crisp and crunchy, and then your toppings might slide off. If you use flour, bake them an extra minute or two, watching closely so they do not burn.
How do I keep the tostadas from getting soggy?
Make sure the tortilla bases are fully crisp before adding toppings. I also keep the beans on the thicker side, not runny. Serving them soon after assembling is the best way to keep everything crunchy.
Mini Bean and Beef Tostadas are one of my favorite easy party appetizer recipes. You get crunchy little bites packed with flavor, and they are simple enough for a weeknight but cute enough for any party food spread. Whether you are planning potluck ideas for work, hosting game night, or just need easy finger food that feels fun, this recipe is a keeper.
Try them once and you will probably find yourself reaching for that cookie cutter every time taco night rolls around.
Mini Bean and Beef Tostadas
Ingredients
- 12 oz. ground beef or Impossible beef
- 1 packet taco seasoning
- 2 - 4 Tbsp water
- 1 can refried beans
- 10 - 12 corn tortillas Depending on how large you cut your mini tortillas. You might need 24 corn tortillas
- Oil spray or a little oil for brushing
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Shredded lettuce optional
- Pico de gallo for topping
- Sour cream top topping
- Guacamole for topping
Instructions
- Preheat the oven to 400°F. Use a 2.5- to 3-inch round cookie cutter, biscuit cutter, glass, or jar lid to cut small rounds from the corn tortillas.Hopefully, you get more than one mini tortilla round out of one large tortilla, depending on size and how you cut them.
- Arrange the tortilla rounds on a baking sheet. Lightly spray or brush both sides with oil. Bake for 8 to 12 minutes, flipping halfway through, until crisp and golden.
- Meanwhile, cook the ground beef or Impossible beef in a skillet over medium heat until fully browned, breaking it up as it cooks. Drain any excess grease.
- Stir the taco seasoning and 2 to 4 tablespoons of water into the cooked meat. Simmer for 1 to 2 minutes, until the meat is evenly coated and most of the liquid has cooked off.
- Heat the refried beans in a small saucepan or microwave-safe bowl until warm and spreadable. Stir in a small spoonful of water if needed to loosen.
- Spread a small spoonful of refried beans onto each crisp tortilla round. Top with a small amount of taco meat and a sprinkle of shredded cheese.
- Return the baking sheet to the oven and bake for 1 to 2 minutes, until the cheese is melted. If you’re preparing these for a party, store your mini tostadas in the fridge until right before the party, then put them in the oven at the beginning of the party, as they’re best served fresh.
- Top with shredded lettuce, pico de gallo, sour cream, green onions, and cilantro as desired. Serve immediately.
