Instructions

• Preheat oven to 425°F. Brush both sides of all 10 corn tortillas with the 2 tablespoons olive oil and arrange them in a single layer on one or two baking sheets (use two if needed so they don’t overlap).
• Bake the tortillas 5 minutes, flip each tortilla, then bake another 4–5 minutes more, or until the tortillas are golden and crisp. Remove from the oven and set aside to cool slightly.
• While the tortillas bake, heat a large skillet over medium-high heat. Add the 1 pound lean ground beef and the ½ yellow onion (chopped). Cook, stirring and breaking the meat up with a spoon, until the beef is cooked through and no longer pink (about 6–8 minutes).
• Add the 1 clove garlic (chopped), 1 tablespoon taco seasoning, and ¾ teaspoon kosher salt to the skillet. Cook, stirring, about 1 minute more, until fragrant. Remove the skillet from the heat and cover to keep warm.
• Scoop the 16 ounces refried beans into a microwave-safe bowl. Microwave on high 1–2 minutes, stir, then microwave in additional 30-second intervals as needed until the beans are warmed through. Stir before serving.
• Prepare the toppings: shave or finely chop the ½ head iceberg lettuce; halve the 1 pint cherry tomatoes; chop the 1 avocado small; have the ½ cup crumbled cotija cheese and ¼ cup chopped fresh cilantro ready.
• Assemble each tostada: spread a layer of warm refried beans on a toasted tortilla, then top with a portion of the cooked beef, lettuce, tomatoes, avocado, cotija, and cilantro. Serve immediately.