Ingredients br (Makes 6-8 tostadas) br For the Tostada Shells & Base: br 6-8 corn tortillas (white or yellow) br Vegetable oil (for frying) br Or: Store-bought tostada shells for a shortcut. br 1 can (15 oz) refried beans (black or pinto), warmed or 1 cup of homemade beans. br br For the Seasoned Beef (Picadillo): br 1 lb ground beef (8020 or 9010) br 12 medium white onion, finely chopped br 2 cloves garlic, minced br 1 medium tomato, finely chopped (or 12 can diced tomatoes, drained) br 1-2 chipotle peppers in adobo sauce, minced (for smokiness & heat) or 2 tablespoons tomato paste + 1 teaspoon chili powder br 1 teaspoon ground cumin br 1 teaspoon dried oregano (Mexican oregano if available) br 12 cup beef broth or water br Salt and black pepper to taste br br For the Fresh Toppings (Choose your favorites): br Shredded lettuce (iceberg or romaine) br Diced tomatoes br Diced white onion or sliced red onion br Sliced avocado or guacamole br Queso fresco or Cotija cheese, crumbled (sub feta if needed) br Mexican crema (sub sour cream thinned with a little milk or lime juice) br Fresh cilantro, chopped br Pickled jalapeños br Lime wedges br Salsa or hot sauce of choice br br Quick Steps: br br --Fry tortillas until crispy. br --Cook beef with onion, garlic, and spices. br --Warm refried beans. br --Assemble (order is key): Beans Beef LettuceTomato Crema Cheese Cilantro Lime. br --Serve immediately.