Ingredients
- 1 15-ounce can refried beans
- 1/2 tablespoon olive oil
- 1 small white onion, diced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 1/4 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- 1/2 teaspoon ground black pepper
- 1 14.5-ounce can diced tomatoes drained
- 12 tostada shells
- 2 cups shredded lettuce
- 1 tomato, diced
- 1 cup shredded cheddar cheese
Instructions
- Heat the refried beans in a small pot over medium heat. Stir often and add a splash of water if the beans are too thick.
- Drizzle a small amount of olive oil in a nonstick skillet and sauté the diced onion over medium heat until soft. Add the lean ground beef and break it apart as it browns.
- Sprinkle in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Mix in the diced tomatoes and let the mixture cook until most of the liquid evaporates.
- Lay out the tostada shells. Spread a thin layer of warm refried beans on each shell. Top with the beef mixture, then add shredded lettuce, diced tomato, and shredded cheddar cheese. Serve immediately.
