Baked Tostada Shells

Lately, one of the go to lunches for my daughter and even an easy supper for the entire family are these bean tostadas. I love that they come together in no time and it’s easy to always have the ingredients on hand for them.

Baked Tostada Shells. The easiest thing in the world! Avoid yucky oils and other ingredients by baking them!

In the bean tostada post I shared that I like to bake corn tortillas to make my own crispy tostada shells. When I was first shopping for tostada shells one of the first things I noticed was that many brands had yellow dye added to the shells where as corn tortillas didn’t. Artificial colors are pretty high up on the list of things we try and avoid in our home. Baking them myself I knew I’d stay away from the coloring and also the unhealthy oils they were fried in.

Baking tostada shells is so easy! I like to fill my oven up and use the leftovers over the next few weeks. The only thing you need is a big package of corn tortillas. Another tip – if you like these, I recommend buying the big package of tortillas (I get the 50 pack instead of 20) and keeping what you don’t bake in the refrigerator. I can tell you from experience, they last forever! I’ve had a bag in the fridge several months. Sure, they get a little drier and break a little easier as time passes but if I’m just planning on baking them in the oven instead of rolling them into enchiladas that’s okay with me.

If you are short on time, I’m sure you could turn the oven temperature up. You’d just have to keep a close eye on them. If I did that, I’m sure I’d end up burning at least some of them, so low and slow works best.

3.0 from 2 reviews
Baked Tostada Shells
 
Ingredients
  • Corn Tortillas
Instructions
  1. Two Methods:
Method One
  1. Spread tortillas out across the oven rack in the center of the oven.
  2. Bake at 200 degrees for an hour and 15 minutes or until completely crispy. Flip the tortillas over every 15 minutes the first 45 minutes. It will help keep the tortillas from curling quite so much.
  3. Cool and store in a zipped storage bag.
Method Two
  1. If you don't want to put your tortillas directly on your oven rack place them on a baking sheet.
  2. Bake at 200 degrees for 2 hours or until completely crispy. Flip tortillas after an hour.
  3. Cool and store in a zipped storage bag.

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16 thoughts on “Baked Tostada Shells

    1. Deanna Michaels Post author

      Your welcome! I just use the room temp tostada shells in whatever recipe. They get heated up after the beans or meat and cheese are on them anyway. πŸ™‚ They are what Kenna’s been eating for lunch all week and I love they are sooo easy!

      Reply
  1. Anna @ Feminine Adventures

    LOVE this idea! I just added tostadas to our monthly menu rotation and plan on having them often for lunch. (after eight years of marriage, I’ve finally come to grips with the fact that my husband doesn’t love Mexican food *quite* as much as the kiddos and I do, lol!)

    I didn’t even check the ingredients list, assuming it was the same as corn tortillas, but plan to toast my own now. Thanks for the recipe!

    Reply
    1. Deanna Michaels Post author

      It’s so easy! It’s a perfect lunch for the kids. I agree, I always like lunches for those meals my husband doesn’t love. For me it’s tomato and bean based salads. So tasty!

      Me too, I was shocked to see there was dye added to the fried shells. πŸ™

      Reply
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  4. Maria

    I am a little bit disappointed. I tough, I will find real recipe, how to make these corn tortillas. But instead, I just see instructions how to turn on the oven and preheat something. I am making wheat wraps by my self, just from wheat four, salt and water. I bake them in the pan, and they get really delicious. And I know exactly what is in my wraps.

    Reply
    1. Deanna Michaels Post author

      True, this recipe isn’t from scratch. Reading the labels on the package of corn tortillas versus the package of tostada shells it still is a huge improvement. I too, love making wheat tortillas from scratch. I’ve tried making corn tortillas but until I have a press, it’s something I’m not going to do again – it was a pain and they cracked and broke. πŸ™‚ I hope you find a wonderful recipe for corn tortillas!

      Reply
  5. Mandy Seay RD, LD, CDE

    Hi Deanna,
    Thanks so much for sharing this recipe.
    I’m a dietitian and I’ve recently started posting healthy,easy recipes – and I put your link on my blog Nutritionistics so that people can learn how to make their own baked tostadas. I love baked tostadas and they make eating Mexican food so much healthier – you can even use them like nachos!
    Thanks again,
    Mandy

    Reply
    1. Deanna Michaels Post author

      Thanks, Mandy! Agreed- they are so versatile and easy and way better for you than the fried ones you can buy in the store. My kids like to eat them plain like a big chip too.

      Reply

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