Crispy Homemade Tostadas (Oven Baked in 25 Minutes)

Preheat your oven to 400 degrees Fahrenheit and position the rack in the top third of the oven. Line two baking sheets with aluminum foil.

Brush both sides of each corn tortilla with a thin, even coat of avocado oil. Arrange them in a single layer across the two baking sheets so no tortillas overlap.

Bake for 5 minutes, then flip each tortilla using tongs. The underside should be pale golden. Return to the oven and bake for another 3 to 5 minutes until both sides are deep golden and the shells feel completely rigid when you lift one by the edge.

Remove the shells from the oven and let them rest directly on the hot baking sheets for 2 minutes. They will firm up completely during this time. Keep the oven at 200 degrees Fahrenheit to hold them warm if needed.

While the shells bake, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pea-sized crumbles, for 6 to 7 minutes until fully browned with no pink remaining. Drain excess fat, leaving a thin coating in the pan.

Push the beef to one side and add the tomato paste to the center of the skillet. Cook the paste for 60 seconds, stirring it until it darkens slightly and smells caramelized. Mix it into the beef.

Pour in the broth or water, add all the spices, stir to combine, and reduce heat to medium-low. Simmer for 3 to 4 minutes until the liquid is absorbed and the filling is moist but not wet. Season with salt and black pepper to taste.

Warm the refried beans in a small saucepan over low heat with a splash of water, stirring until spreadable and heated through.

Spread 1 to 2 tablespoons of warm refried beans across each tostada shell, leaving a small border at the edge. Spoon about 3 tablespoons of beef filling on top and press lightly to adhere.

Add shredded lettuce, diced tomato, crumbled cotija, and pickled jalapeños over the beef. Finish with a thin drizzle of Mexican crema and a squeeze of fresh lime juice. Serve immediately.