A package of Large flour, corn, or wheat tortillas (about 12)
2 15 ounce cans refried beans
1-2 lb(s) ground beef
2 onions, chopped
3 cloves garlic, minced
1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp. ground cumin
2 medium tomatoes, chopped or 2 cans of drained diced tomatoes
1-2 chopped or sliced peeled and pitted avocados or guacamole
8 ounces grated cheddar cheese or other cheese of choice
2 cups of salsa or 1/2 cup sliced jalapeños or diced green chiles
A handful of chopped fresh cilantro
1 large tub of sour cream
Drain the refried beans, then add them to a skillet mashing them as you heat them. Add water to them as necessary to keep a creamy consistency.
Brown ground beef, onion, and garlic in a large skillet and drain well. Stir in spices and heat all throughout.
I make my tostada shells from large tortillas in Tostada/Tortilla bowl/shell bakers/makers. These are a lot healthier that frying the tortillas in oil and they make the tortillas a great bowl shape (just follow the instructions on the box).
To serve, place toppings in separate bowls, with a larger serving dish for the beans and meat. Spread equal amounts of the beef and bean mixture in each tostada shell. Layer and spoon in toppings as desired. Don't load the tostada too much or you might find it difficult to eat.
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.