When you need to throw something together for a fast and easy weeknight meal, tacos are often a busy cook’s first choice. That’s because you can stuff almost anything inside a hard or soft tortilla — ...

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!

Tostadas have long been a favorite of mine. What could possibly be wrong with eating fresh crunchy ingredients atop a crisp, toasted shell? And I'll admit, I used to love the ooey-gooey pull of a ...

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.

When you need to throw something together for a fast and easy weeknight meal, tacos are often a busy cook’s first choice. That’s because you can stuff almost anything inside a hard or soft tortilla — ...

When you need to throw something together for a fast and easy weeknight meal, tacos are often a busy cook's first choice. That's because you can stuff almost anything inside a hard or soft tortilla — ...