Bacon Corn Tostadas
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Any other Mexican Food lovers here? I grew up in Arizona, where there’s practically a Mexican food restaurant on every corner. So love for any sort of Mexican or Mexican-inspired food runs DEEP!
I created these Bacon Corn Tostadas a couple months ago, and my family has been enjoying them ever since! My kids are always happy to eat it, and I can’t get over the crispiness of the fried those Corn Tortillas, mixed with slight ‘pop’ that only fresh corn can provide!
You’ll see while reading the recipe that I used canned pinto beans to make, what I call, semi-homemade refried beans. It seems like a good in-between for someone (that someone is me) who hates canned refried beans, but rarely plans ahead enough to make homemade ones! I can’t be the only one who runs into this dilemma, right?
I hope you love this Mexican-inspired dish, it makes a great dinner, or if you bought smaller tortillas, a great little appetizer or side dish. Let me know below if you have any questions or comments, and don’t forget to follow me @theflouredcountertop, and on Pinterest under the same name. Hope your week has been good and full of delicious food!
Bacon Corn Tostada
Ingredients
- 1 15.5oz can of Pinto Beans*
- 2 Tbsp Butter*
- 1 tsp Ground Cumin*
- 1 tsp Montreal Steak Seasoning*
- 1 tsp Garlic Salt*
- Salt and Pepper to Taste*
- 4 Slices of Bacon (chopped)
- 1/2 White or Yellow Onion (diced)
- 3 ears of Corn
- 1/2 tsp Chile Powder
- 1/2 tsp Cumin
- Salt and Pepper to taste
- 1/4 cup Cilantro (chopped)
- 10 Corn Tortillas or Tostada shells
- Vegetable or Canola oil, for frying
- 2 Avocados, for topping (diced)
- 1-2 Limes
- Queso Fresco or Mexican-blend Shredded cheese, for topping
- Your favorite Hot Sauce/Taco Sauce, for topping
Instructions
- Add the can of (undrained) Pinto beans to a small sauce pan, and mash with a potato masher or immersion blender. Heat to medium low on the stovetop. Add the 2 Tbsp Butter, 1 tsp each of Ground Cumin, Montreal Steak Seasoning, Garlic Salt, and then Salt and pepper to taste. Mix it together and let it simmer for 5 minutes, stirring occasionally, until thickened. Remember it will thicken a bit as it cools.*
- In a large frying pan turned to medium heat, cook up the 4 slices of chopped Bacon until it's almost as crispy as you'd like. Drain half the grease, then add in the diced 1/2 Onion and cook for a few more minutes, until the Onion is beginning to be translucent. Cut the fresh corn off of the 3 ears, and add that in, along with the 1/2 tsp Cumin & Chile Powder, cooking for a few more minutes. Mix in 1/4 cup of chopped Cilantro. Set aside.
- Next, you'll need to cook up your Tostada shells, (you can feel free to skip this step if you bought the pre-made ones). Let your oil heat up on medium heat in a deep frying pan, and cook each Corn Tortilla for about 2-3 minutes per sides, until it's crispy and golden.
- When all of your elements are finished, spread the Refried beans onto the bottom of a Tostada shell, then the Bacon and Corn mixture, the Queso Fresco cheese, diced Avocados, a squirt of Lime, and your choice of Taco Sauce or Hot sauce. Best served warm. Enjoy!
Notes:
*All of these ingredients are for my Mostly-Homemade refried beans. If you prefer to used canned beans, you can skip the first step and use a can of beans. Although I would still recommend adding in the seasonings to the canned beans. You can also use a batch of homemade refried beans.