7 Layer Dip Tostada Stack



  • 2 Avocados From Mexico, pitted and peeled
  • 2 tablespoons red onion, minced
  • 2 garlic cloves minced
  • 1 tablespoon chopped jalapeno
  • 1/4 teaspoon toasted, ground cumin
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro

Taco Filling:

  • 8 ounces ground meat
  • 1 tablespoon of taco seasoning
  • Oil for frying
  • 8 street size tortillas, corn or flour

For Assembly:

  • 1/2 cup refried beans, warmed
  • 1/2 cup shredded mexican cheese
  • 1/4 cup your favorite chunky salsa
  • 2 tablespoons sour cream
  • 1/4 cup shredded cabbage
  • Sliced Avocado from Mexico for garnish


  • Prepare guacamole by combining avocados, red onion, garlic, jalapeno, cilantro, and lemon juice in a bowl. Gently mash with a fork until desired consistency is achieved. Season with salt, pepper, and ground cumin.
  • Brown meat in a nonstick skillet and add taco seasoning. Mix to incorporate.
  • Preheat about an inch of oil in a shallow pan to 350 degrees. Prepare tostada stack shells by frying tortillas 1 at a time until golden and crispy.
  • To build stacks, spread 2 tostada shell with warm beans, ground meat, and cheese.
  • Smear guacamole onto 2 tostada shells and top with chunky salsa.
  • Top remaining tostada shells with sour cream and shredded cabbage.
  • Starting with the bean and meat topped shells, stack the tostada shells one after another to form a tower. Garnish the top layer with sliced avocado.

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