Mexican Chalupas
Change up your taco night with flavors of refried beans and cheese atop a crunchy shell. Don't forget the guacamole!
Ingredients
- 8 corn tostadas
- 2 cups refried beans, homemade or store-bought
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 3 cups lettuce, shredded
- 2 cups guacamole, homemade or store-bought
Instructions
- Preheat the oven to 500 degrees or the broil setting. If you use the broil setting, you must keep a close eye on your oven so you do not overly char the tostadas where they are beyond edible.
- On a large baking sheet, lay out 8 tostada shells in one layer. It’s okay if they overlap a little.
- Spread 3 to 4 tablespoons of refried beans on each tostada, being careful not to break them. (I have found holding the tostada in one hand and gently spreading with the other hand has less breakage.)
- Evenly sprinkle the cheeses on top of the beans.
- Place the pan in the oven and bake or broil just until the cheeses are completely melted and the beans are hot. The edges of the tostadas will brown, but be watchful they do not blacken.
- Pull the pan from the oven and top with the lettuce and guacamole.
- Serve immediately.
Notes
Making homemade guacamole is super-simple. But, try to make the guacamole just before serving. The avocado will oxidize very quickly and begin to turn brown. It’s still edible! It just loses its fresh, bright green color. (I could not take my time photographing the chalupas; I could see the guacamole darkening way too fast.)
I personally like iceberg lettuce for chalupas, but you can use romaine, or other crunch lettuce.
Oaxaca cheese can be used in place of listed cheeses.
Nutrition Facts
Mexican Chalupas
Amount per Serving
Calories
573.42
% Daily Value*
Fat
37.63
g
58
%
Saturated Fat
14.43
g
90
%
Trans Fat
0.32
g
Polyunsaturated Fat
4.5
g
Monounsaturated Fat
12.44
g
Cholesterol
57.96
mg
19
%
Sodium
982.37
mg
43
%
Potassium
875.87
mg
25
%
Carbohydrates
41.27
g
14
%
Fiber
11.21
g
47
%
Sugar
1.49
g
2
%
Protein
22.8
g
46
%
Vitamin C
17.15
mg
21
%
Calcium
473.13
mg
47
%
Iron
2.78
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!