Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp water
  • 8 corn tostada shells
  • 1/2 cup refried beans
  • 1 1/2 cups shredded Mexican blend cheese
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1/4 cup sour cream
  • 1 lime

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink.
  2. Drain excess fat from the pan to prevent the tostadas from becoming oily.
  3. Stir in chili powder, cumin, garlic powder, salt, and pepper. Add water if needed and simmer for 2-3 minutes until the liquid reduces to a thick glaze.
  4. Preheat oven to 400°F (200°C). Place tostada shells on a baking sheet and sprinkle each evenly with shredded cheese.
  5. Bake for 2-3 minutes until the cheese is bubbling and completely melted.
  6. Spread a thin layer of warmed refried beans over the melted cheese.
  7. Spoon the seasoned ground beef over the beans.
  8. Top with shredded lettuce, diced tomatoes, a drizzle of sour cream, and a squeeze of fresh lime juice.