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The name of this recipe – Walking Tostada – should be reason enough to make it! What the heck is that, a walking tostada? And what evil genius came up with that name for what is essentially a crazy multilayered bean dip?
As you can see from the 1980s recipe card penned by my mother, we had this for Thanksgiving 1981. I’m sure it was an appetizer, which would have disappeared quickly into the four gaping maws of me and my brothers, all in our 20s at that time.
These days, my family enjoys this AS dinner, not as an appie BEFORE dinner. We’ll have a salad or some other veggie alongside, and we all use tortilla chips to dip out our dinner.
Beans first, sour cream next, then guacamole and green chiles.
Next goes cheese, then tomatoes (I used yellow tomatoes in this version), then olives and cilantro.
Assemble and serve at room temperature. If making ahead, store in the refrigerator.
It’s fun and delicious. Isn’t that what a family dinner should be?
Recipe: Walking Tostada
Summary: Call this a 9-layer bean dip, or a Walking Tostada — either way it makes a substantial party appetizer or a delicious family dinner. We had it for July 4th with red, white and blue tortilla chips!
Ingredients
- 1 (16-ounce) can refried beans (my latest favorite is Rosarita No Fat Green Chile & Lime flavor)
- 1 cup sour cream (I like Daisy brand low-fat, and I stir in a shake of ground cumin)
- Guacamole (made from 2 ripe avocados, lime juice, crushed garlic clove and a squirt of green taco sauce)
- 1 (3.5-ounce) can diced green chiles
- 2 scallions, chopped
- 2 large tomatoes, seeded and chopped
- 1 cup (4 ounces) or more grated sharp cheddar cheese
- Chopped or sliced black olives (sometimes I use green olives)
- Chopped fresh cilantro
- Scoopers: Tortilla chips
Instructions
- In a 12- by 8- or 13- by 9-inch dish, layer refried beans (heated if you like), using an offset spatula to make it easy. Layer the sour cream, then the guacamole, then green chiles, scallions, tomatoes, cheese, olive and finally the chopped cilantro.
- Serve at room temperature with tortilla chips as dippers.
- Serves 4-6.
Source
Helen Reinhold, circa 1981
Preparation time: 20 minutes
Diet type: Vegetarian
Number of servings (yield): 4-6
Culinary tradition: Mexican (ish)
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This is really delicious!
Thanks, Angie!
oh my, this looks deeelicious!
This looks so good, but I better make sure I make it when I have guests or I might eat it all myself. 🙂
Oh my gosh, this looks fantastic. I just want to swim in it.
My little guy would love this! Me too!
Yum! We end up having something like this for dinner at least one night a week! We will have to try your recipe!
love the step by step instructions ! You make it look so easy 🙂 Love the combo of good stuff that goes on the chip and your blog name too !!!!
Yum, what a fun and delicious dish. I know it would get devoured in no time flat around here. Saving to surprise the kids with!
This plus a salad sounds like the perfect dinner to me! What a record-keeper your mother was. I can’t remember what I had Thanksgiving 2011 🙂
Oh, yeah – I’m coming to your house for dinner, Dorothy! This is totally my kind of meal!
The perfect layered food to have around and, get a tostada, load it and walk away eating it! And then repeat again
I love layered bean dip…it’s great to take to a party since it can feed a crowd, but LOVE the idea of serving it family-style for dinner!
That’s an amazing tostada~ love it! Thanks for visiting my blog & sharing your #SS !
This looks fabulous! Yum! I love the title – Walking Tostada – so cute! We will definitely be making this soon!!
This dish looks amazing! Dip is one of my favorite things to eat, and I can make a meal out of dip alone. Happy #SundaySupper!
Oh yea! Bring me a bag of chips and the whole tray of this dip. Nom nom nom.
Oh yes! I’m pinning and making this ASAP! YUM!
I LOVE this recipe! Anything with guac is my favorite! I will be making your moms 1981 recipe very soon!
Looks yummy!
Love this recipe and so will my kids! Thanks for sharing during #SundaySupper! Love that you are part of our Mission!