Ingredients

• 2 tablespoons vegetable oil
• 1/2 small red onion, chopped
• 2 cloves garlic, minced
• 3/4 pound ground beef
• Kosher salt
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 15-ounce can refried beans
• 1/3 cup sour cream
• 8 corn tostadas (flat, hard taco shells)
• 1 1/2 cups shredded monterey jack cheese
• Shredded lettuce, hot sauce and/or cilantro, for topping

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
2. Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.
3. Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.
4. Photograph by Antonis Achilleos