Biscuit Tostadas Recipe
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Biscuit Tostadas Recipe

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Refrigerated biscuits and just four other ingredients make it easy for little hands to assemble these cute kid-size tostadas. "They're best eaten on a plate with a fork," recommends Terrie Stampor of Sterling Heights, Michigan.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 1 pound ground beef
  • 1 jar (16 ounces) salsa, divided
  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 2 cups shredded lettuce

Nutritional Facts

1 each: 205 calories, 11g fat (5g saturated fat), 26mg cholesterol, 528mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 10g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups salsa; heat through.
  2. Split each biscuit in half; flatten into 4-in. rounds on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa. Yield: 16 servings.
Originally published as Biscuit Tostadas in Quick Cooking January/February 2002, p40

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Mamacheese2004 User ID: 2528734 248906
Reviewed Jun. 1, 2016

"These are really good, and really cute too! The kids love them, but so did us adults. I served it with a side of Spanish rice for an easy, fun weeknight meal. I would double the meat mixture next time. Didn't seem like enough meat for all of the tostadas."

j_eavou User ID: 3311243 33459
Reviewed Mar. 30, 2010

"these turned out good after I made the beef in my homemade taco seasoning."

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