Ingredients <br />(Makes 6-8 tostadas) <br />For the Tostada Shells & Base: <br />6-8 corn tortillas (white or yellow) <br />Vegetable oil (for frying) <br />Or: Store-bought tostada shells for a shortcut. <br />1 can (15 oz) refried beans (black or pinto), warmed or 1 cup of homemade beans. <br /><br />For the Seasoned Beef (Picadillo): <br />1 lb ground beef (80/20 or 90/10) <br />1/2 medium white onion, finely chopped <br />2 cloves garlic, minced <br />1 medium tomato, finely chopped (or 1/2 can diced tomatoes, drained) <br />1-2 chipotle peppers in adobo sauce, minced (for smokiness & heat) or 2 tablespoons tomato paste + 1 teaspoon chili powder <br />1 teaspoon ground cumin <br />1 teaspoon dried oregano (Mexican oregano if available) <br />1/2 cup beef broth or water <br />Salt and black pepper to taste <br /><br />For the Fresh Toppings (Choose your favorites): <br />Shredded lettuce (iceberg or romaine) <br />Diced tomatoes <br />Diced white onion or sliced red onion <br />Sliced avocado or guacamole <br />Queso fresco or Cotija cheese, crumbled (sub feta if needed) <br />Mexican crema (sub sour cream thinned with a little milk or lime juice) <br />Fresh cilantro, chopped <br />Pickled jalapeños <br />Lime wedges <br />Salsa or hot sauce of choice <br /><br />Quick Steps: <br /><br />--Fry tortillas until crispy. <br />--Cook beef with onion, garlic, and spices. <br />--Warm refried beans. <br />--Assemble (order is key): Beans > Beef > Lettuce/Tomato > Crema > Cheese > Cilantro > Lime. <br />--Serve immediately.
