Instructions

• Preheat the oven to 425°F.
• Brush both sides of each of the 10 corn tortillas with the 2 tablespoons olive oil and arrange them in a single layer on a baking sheet (use a second baking sheet if needed).
• Bake the tortillas for 5 minutes, carefully flip each tortilla, then bake 4–5 more minutes (about 9–10 minutes total) until golden and crisp. Remove from the oven and set aside to cool slightly.
• While the tortillas are baking, prepare the toppings: shave or finely chop 1/2 head iceberg lettuce, halve 1 pint cherry tomatoes, chop 1 avocado small, crumble 1/2 cup cotija cheese, and chop 1/4 cup fresh cilantro.
• In a large skillet over medium-high heat, add 1 pound lean ground beef and 1/2 yellow onion (chopped). Cook, stirring and breaking up the meat, until the beef is cooked through and no longer pink.
• Add 1 clove garlic (chopped), 1 tablespoon taco seasoning, and 3/4 teaspoon kosher salt to the skillet. Cook for about 1 minute more, until fragrant. Remove the skillet from the heat and cover to keep the meat warm.
• Scoop 16 ounces refried beans into a microwave-safe bowl and heat in the microwave until warmed through, stirring every 30 seconds to ensure even heating.
• To assemble each tostada, spread a warm tortilla with a layer of the warmed refried beans, then top with the seasoned ground beef, shredded lettuce, halved cherry tomatoes, chopped avocado, crumbled cotija cheese, and chopped cilantro. Serve immediately.