Godshall’s Angus Steak Bacon Tostada


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  • 4 Pieces Godshall’s Angus Steak Bacon
  • 1 15oz can refried beans
  • 1 Cup shredded mexican blend cheese
  • ⅓ Cup sour cream
  • 1 Tablespoon fresh lime juice
  • ¼ Cup scallions, sliced
  • ¼ Cup cilantro, roughly chopped
  • 6 Each tostada shells

Pico De Gallo

  • 2 Medium roma tomatoes, diced
  • ½ Each jalapeno, diced
  • 2 Tablespoons red onion, diced
  • 2 Teaspoons fresh lime juice
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons cilantro, chopped
  • ½ Teaspoon salt


1. Preheat oven to 350℉.
2. Lay Godshall’s Angus Steak Bacon on a wire rack lined sheet pan, bake for 15 minutes, cool and chop. Set oven to broil.
3. Meanwhile, make pico de gallo by combining all ingredients together.
4. In a small bowl mix together sour cream and lime juice. Set aside.
5. Heat refried beans in a small saucepan over medium heat, stirring frequently until hot throughout.
6. Lay tostada shells out on a sheet pan, spread beans over each, leaving a small border, top with chopped bacon and cheese, broil for 1 minute, or until cheese is just melted.
7. Remove and top with pico de gallo, scallion, sour cream and cilantro.