While I was growing up in San Diego, dinner often revolved around something tucked into a soft or store-bought hard corn tortilla. Usually it was in the form of a taco, filled with seasoned shredded ...

8 (5- to 6-inch diameter) tostada shells (see note) For toppings: Red or yellow grape or cherry tomatoes, quartered Step 1: Combine ground beef with onion and chili powder in a large nonstick skillet.

SEATTLE — The tostada might be one of the most underrated Mexican dishes. How can you go wrong with the crunch, and the toppings? Chef Makini Howell from Plum Bistro is here with her plant-based take!

When I'm craving something both quick and crunchy, I turn to one of my favorite no-cook Mexican dishes: tostadas. They're built on corn tortillas that have been baked or fried until crispy — either ...