Ingredients

• 2 lbs ground beef
• 1 onion, diced
• 4 garlic cloves
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1/4 chili powder
• 1 cup tomato sauce
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 12 tablespoons olive oil
• 1/2 teaspoon parsley
• 1/2 teaspoon garlic powder
• 4 tostadas
• 2 cups refried beans
• 12 ounces colby-monterey jack cheese, shredded
• 3 cups lettuce, shredded
• 1 cup tomatoes, diced
• 1/4 cup black olives, sliced
• 1/4 cup sour cream
• 1/4 cup guacamole

Instructions

1. MEXICAN BEEF:.

2. Make Mexican beef by frying beef and onion together; drain fat.

3. Add garlic; add cumin, oregano, and chili powder.

4. Add tomato sauce.

5. Simmer for 20 minutes.

6. VINAIGRETTE:.

7. Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together.

8. Preheat oven to 400 degrees Fahrenheit.

9. Add a little meat to refried beans; spread on tostada.

10. Place on a cookie sheet.

11. Top with cheese.

12. Bake in oven until cheese melts and beans bubble.

13. Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives.

14. Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.