Mini Sheet Pan Chicken Tostadas (Perfect for Game Day & Easy Hosting)

 

Mini Sheet Pan Chicken Tostadas are the perfect game day appetizer—crispy, cheesy, and easy to make for a crowd using rotisserie chicken and pantry staples.

Mini Sheet Pan Chicken Tostadas (Perfect for Game Day & Easy Hosting)

I love watching the big game and look forward to it every year, but I also think that game day food should be easy, a little indulgent, and something you can pull off without missing to much of the action.  These mini sheet pan chicken tostadas are a perfect fit.  They’re crispy, cheesy, and endlessly snackable, making them perfect for eating during halftime.

What I love most about this recipe is how effortless it is and it can easily be doubled for a larger crowd. Using rotisserie chicken and canned refried beans keeps prep minimal, while baking everything on one sheet pan means less mess and less stress when you’re hosting. You can prep the toppings ahead of time, pop the tostadas in the oven, and have a warm, crowd-pleasing appetizer ready in minutes.

Whether you’re feeding a hungry group for game day, setting out a casual snack spread, or just want something fun and different for the weekend, these mini tostadas are the kind of recipe you’ll come back to again and again.

Enjoy!

Ingredients

You’ll need just a handful of easy, game-day friendly ingredients:

• Street-size corn tortillas – sturdy enough to hold toppings
• Canola oil – helps crisp the tortillas evenly
• Refried beans – classic tostada base
• Shredded rotisserie chicken – quick, flavorful, and convenient
• Shredded cheese – a cheddar + Monterey Jack blend melts beautifully

For Garnish (optional but encouraged):

• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Jalapeño hot sauce

How to Make

These mini tostadas come together quickly using one sheet pan.

• Crisp the tortillas first - Brush both sides with oil and bake just until lightly firm—this creates a sturdy base without over-crisping.

• Flip, layer, and bake again - Spread refried beans, add chicken, and sprinkle with cheese.

• Melt and heat through - Return to the oven until the cheese is fully melted and the filling is warmed.

• Finish with fresh toppings - Lettuce, tomatoes, sour cream, and hot sauce add crunch, freshness, and contrast.

Substitutions & Variations

Ingredient Swaps

• Tortillas: Flour tortillas work, but corn gives the best crisp texture

• Chicken: Use leftover grilled chicken or shredded baked chicken

• Beans: Black beans or seasoned pinto beans can replace refried beans

• Cheese: Pepper Jack adds a little heat

Variations

1. Buffalo Chicken Tostadas
Toss the chicken with buffalo sauce before layering. Finish with ranch or blue cheese drizzle.

2. Southwest Veggie Tostadas
Skip the chicken and add roasted corn, sautéed peppers, and black beans for a vegetarian option.

Kitchen Tips & Notes

• Don’t over-bake the tortillas during the first bake—they’ll crisp more in the second round

• Use pre-shredded rotisserie chicken for speed, or shred warm chicken for easier handling

• Set toppings out buffet-style for easy self-serve during parties

• These are best enjoyed right away while the tortillas are crisp

If you’re anything like me, one snack is never enough. These mini tostadas are right at home alongside my Ultimate Restaurant Style Salsa and Cheesy Garlic Herb Pull-apart Bread, two more easy favorites we love serving when friends are over.

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Before You Start

A few quick tips to make game-day prep effortless:

• Have all toppings prepped and chilled before baking

• Line your sheet pan with parchment for easy cleanup

• Serve immediately after baking for the best texture

• These tostadas are meant to be assembled hot, topped fresh, and eaten right away

 

 

 

Easy Beef Wet Burritos

 Spicy Beef Burritos smothered in a red sauce and ooey gooey cheese!

Yum

I wish I could be a better meal planner.  I think that would be a good resolution or goal for me to work on this year.

You see, most of my meals ARE planned, however other factors, such as cravings and energy level take over quickly during the week and I end up making something completely different than what I had planned.  Do you ever do that?  (I'd love to think it isn't only me...!)

So the other night I was going to make a chicken stir fry, when I had a craving for Mexican food.  A beef burrito was calling me.  Dang, why couldn't I crave a chicken burrito??  So I pop by the store for some ground sirloin and flour tortillas and head home.  Then it hit me.  I really want one of those 'wet' burritos.  You know the ones that are smothered in sauce.  Yeah, that sounds really good!

Easy Beef Wet Burritos

So I rooted around in the pantry for something to make a sauce with and spied a pouch of Fontera Taco Skillet Sauce.  I had the one that is a red sauce made with mild red chili and cumin, labeled Texas Style.  This is usually used as a taco sauce so I decided to put some with the meat to give it a saucy bite and the rest over the top.  As these sauces are made from Chef Rick Bayless I knew it would taste wonderful.  I've tried several of his different sauces in a couple of dishes and they do not disappoint.  Let' just hope my improvisation works!

So this is how I used this sauce.  I browned up my ground sirloin and added about half the pouch, stirring to coat the beef.  Once I built the burrito I used the sauce again pouring it over the top and then sprinkling it with cheese like the restaurants do.  Pop those babies in the oven to heat it all up and melt the cheese and you are done!  Time to eat!

All in all we both loved this version of Easy Beef Wet Burritos.  What a great use of his sauces.  He also has a verde sauce that would take great over a burrito as well which I want to try next time.  But for now my craving for Mexican food, and beef burritos is satisfied.  I'll try planning that Chinese stir fry for another day!

Enjoy!







Easy Beef Wet Burritos

serves 4-6

1 lb ground sirloin
1 15 oz can refried beans (Spicy Jalapeno)
2 roma tomatoes, chopped
1 1/3 cup cheddar cheese, grated
4 flour tortillas (I used burrito size)
1 pouch (8oz) Frontera Texas Original Taco Skillet Sauce

Preheat oven to 350 degrees.

In a large skillet over medium heat brown ground sirloin, using a spatula or wooden spoon to break into small pieces.  Cook until no longer pink and browned all over.   Add 1/2 pouch of the taco sauce to the skillet, stirring meat to coat.  Remove from heat.

Meanwhile in a small sauce pan add the refried beans over low heat, stirring occasionally to heat.

Assemble your burritos.  On a flour tortilla place a 1/4 of the refined beans down the middle, top with meat, tomatoes, and 1/4 of the cheese. Fold both side in toward the middle and roll the long edges over the filling to make a burrito.  Place in a baking pan and repeat.

Cover the burritos with the remaining sauce and top with 1/3 cup cheese. 

Cover baking pan with a piece of aluminum foil and place in the oven.  Cook 10 minutes.  Remove from oven and serve.