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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

Meatball Tostadas are made from tender meatballs, rich refried beans, and crisp shells for an unforgettable dinner.

  • Serves 4
  • Easy

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. They make this recipe for Meatball Tostadas so easy.

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. And I now only use dehydrated refried beans; they have a much fresher taste.

This rich combination of ingredients used in what is really a very simple and basic recipe elevates it to a new realm.

Enjoy this super easy and wonderful recipe. Serve it with a nice green salad tossed with sliced button mushrooms and cherry tomatoes and tossed with a ranch salad dressing. For dessert (I’m always thinking about dessert), make Lazy Dairy Brownies for a fabulous finish.

Why this recipe for Meatball Tostadas works:

  • The combination of crisp tortilla shell, savory and tender meatballs, rich and unctuous refried beans, salty and creamy cheese, and crisp and tangy coleslaw really hits all the high notes in flavor and texture combos.
  • Serve these tostadas as soon as they are made so you get the great contrast in temperature.

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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 bestselling cookbook author and home economist who has written 54 books (53 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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