A delightful twist on classic tostadas, featuring a creamy avocado topping and vibrant garnishes.
Heat a skillet over medium heat and cook the ground beef until browned, breaking it into crumbles.
Ensure the skillet is hot before adding the beef to achieve a nice sear.
Add the onion, crushed red pepper flakes, cumin, chili powder, and garlic to the skillet, cooking until the onion is softened.
Stir frequently to prevent the spices from burning.
Stir in the diced tomato and refried beans, cooking until heated through.
Mash the beans slightly for a creamier texture.
Spread the beef and bean mixture evenly onto each tostada shell.
Warm the tostada shells in the oven for added crispiness.
Top each tostada with shredded cheese, lettuce, and a dollop of avocado cream made by blending avocado and sour cream.
Prepare the avocado cream just before serving to maintain its vibrant color.
Garnish with fresh cilantro and serve immediately.
Serve with lime wedges for an extra burst of flavor.
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