Crunchtada Tostada Copycat with Melty Edges

Why You’ll Love This Recipe

• Faithful, fast take on the Del Taco Crunchtada with a shatteringly crisp base.
• Silky, seasoned refried beans and a tangy, zesty red sauce you can make in minutes.
• Quick broil melts the cheddar just enough while keeping the shell crunchy.
• Perfect weeknight build: pantry-friendly, budget-friendly, and fun to assemble.

Grocery List

• Produce: 1 head iceberg lettuce, 1 ripe tomato
• Dairy: Cheddar cheese (block for fine grating, about 4 oz)
• Pantry: Corn tortillas or tostada shells, refried beans (15 oz can), tomato sauce, distilled white vinegar, chili powder, paprika, ground cumin, garlic powder, onion powder, sugar, salt, cayenne, cornstarch, neutral oil or cooking spray

Full Ingredients

Crispy Tostada Shells

• 4 corn tortillas (6-inch) or 4 store-bought tostada shells
• 2 tsp neutral oil (canola, vegetable) or cooking spray
• Pinch of kosher salt (optional)

Zesty Red Sauce

• 1/2 cup tomato sauce
• 1/4 cup water
• 1 tsp distilled white vinegar
• 1 tsp chili powder
• 1/2 tsp sweet paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp sugar
• 1/4 tsp fine sea salt, plus more to taste
• Pinch cayenne (optional, for heat)
• 1/2 tsp cornstarch whisked with 1 tsp cold water

Creamy Refried Bean Layer

• 1 (15 oz) can refried beans
• 1 tbsp lard or unsalted butter (or 1 tbsp neutral oil)
• 1/3 cup water or low-sodium vegetable/chicken broth
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp fine salt, or to taste

Fresh Toppings

• 1 1/2 cups finely shredded iceberg lettuce
• 1/2 cup small-dice tomato (about 1 medium)
• 1 cup very finely grated cheddar cheese (about 4 oz)
• Hot sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat and set up

Place an oven rack in the middle position and preheat to 425°F. Line a rimmed sheet pan with foil for easy cleanup and top with a wire rack if you have one. The rack helps the tortillas crisp evenly. Prep the lettuce (finely shred) and tomato (small dice) and set aside. Keep the broiler ready for later.

Step 2: Make extra-crisp tostada shells

Lightly brush or spray both sides of each corn tortilla with neutral oil. Prick each tortilla a few times with a fork to prevent puffing, and sprinkle with a tiny pinch of salt if desired. Arrange on the prepared pan and bake 10–12 minutes, flipping halfway, until deep golden with small blisters and very firm. Cool 3 minutes on the rack so they harden fully. If using store-bought tostada shells, skip this step.

Step 3: Simmer the zesty red sauce

In a small saucepan, whisk together the tomato sauce, 1/4 cup water, vinegar, chili powder, paprika, cumin, garlic powder, onion powder, sugar, salt, and a pinch of cayenne. Bring to a gentle simmer over medium heat for 4 minutes. Stir in the cornstarch slurry and cook 1 minute more until the sauce is glossy and lightly thickened but still spoonable. Keep warm on low.

Step 4: Warm and enrich the refried beans

In a medium saucepan, melt the lard or butter over medium heat. Add the refried beans and 1/3 cup water, along with cumin, garlic powder, onion powder, and salt. Stir until smooth, creamy, and spreadable, 4–5 minutes. Adjust thickness with an extra splash of water if needed. Keep warm over low heat, stirring occasionally.

Step 5: Build the base layers

Place the crisp tostada shells on a clean sheet pan. Spread about 1/3 cup warm beans over each shell, going almost to the edge for maximum stability. Spoon 1–2 tablespoons of the red sauce over the beans and swirl lightly with the back of the spoon.

Step 6: Add cheese and broil

Top each with roughly 1/4 cup very finely grated cheddar, keeping most of the cheese toward the outer ring so it melts and kisses the edge. Slide under the broiler for 30–60 seconds, just until the cheese is melted with a few golden spots and the shell’s rim begins to lightly blister. Watch closely to avoid scorching.

Step 7: Finish fresh and serve

Transfer tostadas to plates. Pile on finely shredded iceberg and sprinkle with diced tomato. Drizzle a touch more red sauce if you like and serve immediately while the shells are ultra-crisp.

Pro Tips

• For the fastest melt and best coverage, grate cheddar on the small holes of a box grater or use a microplane ribbon grater.
• Pricking tortillas and cooling them on a rack keeps them flat and maximizes crunch.
• Spread beans nearly to the edge; they act like edible glue so toppings stay put.
• Assemble just before serving. Moisture is the enemy of crunch, so keep shells and toppings separate until the last minute.
• If your broiler runs hot, crack the oven door and watch continuously—30 seconds can make all the difference.

Variations

• Air Fryer Shells: Air fry oiled tortillas at 375°F for 6–8 minutes, flipping halfway, until rigid and golden.
• Protein Boost: Add a thin layer of seasoned ground beef or turkey over the beans before cheese (keep it sparse so the shell stays crisp).
• Spicy Kick: Add minced jalapeño to the toppings or whisk 1/4 tsp chipotle powder into the red sauce.

Storage & Make-Ahead

Store components separately. The red sauce keeps refrigerated up to 1 week (or freeze 2 months). The beans keep 4 days in the fridge (or freeze 2 months); reheat gently with a splash of water. Homemade crispy shells can be made 1–2 days ahead; cool fully and store airtight at room temperature, then re-crisp 3–4 minutes at 400°F. Shred lettuce and dice tomato the day of serving for best texture. Assembled tostadas do not store well—build and enjoy immediately.

Nutrition (per serving)

Approximate: 340 calories; 15 g fat; 32 g carbohydrates; 14 g protein; 7 g fiber; 680 mg sodium. Values will vary based on brands and added salt.