Melty Beef Tostadas with Creamy Avocado Sauce

Cooking Instructions

1. Arrange an oven rack in the top position and a second in the middle position. Heat oven to 450 degrees. Halve and juice 2 limes (about 2 tablespoons juice.). In a blender or food processor, combine avocados, sour cream, cilantro and lime juice until smooth. Season with salt. Transfer to a small dish and set aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, onion, garlic, chili powder, cumin, and oregano. Cook, breaking up meat with a spoon, until beef is starting to brown and onion is softened, about 5 minutes. Stir in tomato paste; cook 1 minute. Pour in ½ cup water. Bring to a simmer, scraping any browned bits from the bottom of pan. Cook until saucy, 1 minute. Turn off heat and cover.
3. Divide tortillas between two baking sheets. Brush tortillas on both sides with vegetable oil and prick all over with a fork. Bake, flipping tortillas and changing rack positions halfway through cooking, until lightly browned and crispy, about 4 minutes per side.
4. Gently spread refried beans on crispy tortillas (about 3 tablespoons per tortilla). Sprinkle each with ¼ cup cheese. Return to oven and bake on the middle rack, one baking sheet at a time, until the cheese is melted, 2 to 3 minutes.
5. Top tortillas with beef and avocado sauce, and salsa and jalapeno, if desired. Slice remaining limes into wedges and serve alongside.