Turn your favorite dip into your new favorite dinner with these Mexican seven layer dip tostadas! Topped with refried beans, loads of cheese, pico de gallo, guacamole, corn, beans, and olives they are truly loaded with deliciousness.
Brace yourselves for one of the best/easiest meals OF YOUR LIFE.
That sounds like an exaggeration, but I pinky swear it’s a hard honest truth.
Maybe my former pre-baby self, who had all the time in the world would have said something was easy out of sheer naivety.
BUT GUYS. I have a kid now. I get it.
And I mean it from the bottom of my heart when I say – THIS. IS. EASY.
My husband also thought it was one of the best meals I’ve ever made. So there’s that.
What makes this so not time consuming to throw together is that it’s semi-homemade.
But not in that weird Sandra Lee kind of way. (Is she even on TV anymore? Am I dating myself by referencing her? Am I already a “so uncool” mom and I don’t even know it?!)
It just happens to combine things that you can buy pre-made, if you so desire, in a really delicious way.
That being said, I’m not going to stop you from making your own refried beans or guacamole if that will fulfill your deepest darkest tostada desires. But it’s your call!
No judgment either way.
Just piled high seven layer dip tostada goodness. No matter how you make it.
- 4 fajita-sized flour tortillas
- 1 (15 oz) can refried beans
- 8 oz grated monterey jack or pepperjack cheese
- 1 cup pico de gallo or fresh salsa
- 1 cup guacamole
- 3 ears corn kernels
- 2 cups pinto beans
- 1 cup sliced olives
- Heat oven to 350F.
- Top each of the tortillas with a quarter of the refried beans and a quarter of the grated cheese in an even layer, leaving a ½-inch crust around the edges. Place on a rimmed baking sheet and bake for 5-10 minutes or until the tortilla is crispy and the cheese is melted.
- Top with a quarter cup each of pico de gallo and guacamole. Sprinkle handfuls of corn, pinto beans, and olives over the top. Serve warm.