Servings: 10 servings 10 corn tortillas , or prepared tostadas 16 oz lean ground beef 1/2 yellow onion, diced 1 Tbsp taco seasoning 1/2 tsp garlic powder 1 tsp salt, or to taste 10 oz refried beans 2 cups iceberg lettuce, chopped 1/2 cup cotija cheese, or queso fresco, crumbled 1 cup tomatoes, chopped 1 avocado, diced 1 cup pico de gallo, or salsa 1/3 cup cilantro, chopped
Preheat the oven to 415°F. Spray the corn tortillas on both sides with oil. Lay them flat on a baking sheet.
Bake in the preheated oven for 4 minutes and flip them over and bake for another 5 minutes or until the tortillas are crispy and golden.
Cook the ground beef in a skillet over medium-high heat and break it apart with your spatula. Season with garlic powder, salt and taco seasoning. Add the diced onion and cook until the onion is translucent and the beef is fully cooked.
Reheat the refried beans in a skillet over medium-low heat or in a microwave until steaming hot.
To assemble, top each tostada with refried beans, ground beef, lettuce, tomatoes, avocado and pico de gallo or salsa. Sprinkle some cheese and cilantro on top. Serve right away.