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Meatball Tostadas

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6 to 8 tostada shells
1 (1.25 ounce) package dehydrated refried beans
24 frozen meatballs, thawed
2 cups coleslaw mix
1/4 cup sour cream
3 tablespoons mayonnaise
1-1/2 cups grated Pepper Jack cheese
1 or 2 chopped avocados

Meatball Tostadas

  • Medium

About This Recipe

A tostada is similar to a taco, but it’s flat! Tostada shells are usually made by deep frying tortillas until they are crisp and crunchy. But you can also find tostada shells in the store or, as I do, order them from Amazon.

Most people make tostadas by adding ground beef or chicken and guacamole, lettuce, cheese, and taco sauce to the shell. But I like my tostadas to be a little more complicated. And I thought it would be fun to try them with meatballs instead of ground beef. And they are yummy!

This is a super easy recipe to make and it’s perfect for kids. Kids love hands-on food and because they can choose what they want on their own personal tostada they are more likely to eat it all!

I’m sorry to be pushing so many products, but I have tried these and they are all wonderful. No Name Wild Rice Meatballs are my absolute favorite; I always have boxes of that product in my freezer. The Charras tostadas from Amazon are perfectly crisp and tender, and I now only use dehydrated refried beans; they have a much fresher taste.

Enjoy this super easy and wonderful recipe.



Prepare the beans as directed on the package. Add the thawed meatballs and heat over low heat, stirring often.


Meanwhile, combine the coleslaw mix, sour cream, and mayonnaise in a medium bowl.


Assemble the tostadas. Spread some of the refried bean mixture with the meatballs on each. Top with the coleslaw mixture, shredded cheese, and avocados and serve.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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