Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water or beef broth
  • 8 corn tostada shells
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded Monterey Jack or Queso Fresco
  • 1/2 cup Mexican crema or sour cream
  • 1 medium avocado, sliced or diced
  • 1/4 cup fresh cilantro, chopped
  • 1 small red onion, finely diced

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink.
  3. Stir in the diced onion and garlic, sautéing for 2-3 minutes until the onion is translucent and fragrant.
  4. Push the meat to the sides of the pan, add the tomato paste to the center, and cook for 1 minute until it reaches a deep mahogany color.
  5. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
  6. Pour in the apple cider vinegar and water or beef broth, stirring well and simmering until the sauce thickens and coats the beef.
  7. Spread a thin, warm layer of refried beans across the surface of each corn tostada shell to create a moisture barrier.
  8. Layer the seasoned beef over the beans, followed by shredded lettuce, shredded cheese, a drizzle of Mexican crema, and avocado slices.
  9. Garnish with chopped cilantro and diced red onion before serving.