Spicy Mexican Tostadas

Simple and yet so delicious, this quick & easy finger food is sure to please everyone VIDEO https://youtu.be/jqDJejHNB48

• Ready In: 25 mins
• Serves: 6

Ingredients

• 6 (6 inch)  corn tortillas
• 2  tablespoons  vegetable oil (such as canola, or as needed)
• 1 (16 ounce) can  refried beans
• 1  tablespoon  taco seasoning
• 1  lb lean ground beef
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 teaspoon  dried chipotle powder (to taste)
• 1⁄2 teaspoon sea salt (to taste)
• 1⁄2 teaspoon black pepper (to taste)
• 1  large garlic clove, pressed
• 1  cup iceberg lettuce, finely chopped
• 2  medium roma tomatoes, washed, seeded and diced
• 3⁄4 cup pico de gallo
• 2  medium avocados, stone removed, peeled and diced
• 1⁄2 cup  pickled red onions (as needed)
• 1  cup queso fresco, crumbled (substitute cotija cheese or feta)
• 1⁄2 cup sour cream (or crema)
• 6  tablespoons cilantro, chopped (for garnish)
• 6  large lime wedges (for serving)

Directions

1. Preheat oven to 170ºF/75ºC.
2. Brush on some vegetable oil on one side of each tortilla; set aside.
3. Warm up a panini press on medium-high heat.
4. When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
5. Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
6. In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
7. In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
8. In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
9. Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
10. Add pressed garlic and sauté for only 1 minute.
11. Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
12. To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
13. Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
14. Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.