Directions

1. In a large cast iron skillet, cook the onions and peppers over medium heat in 2 tablespoons olive oil and 1 tablespoon butter. Use a wooden spoon to stir occasionally. Once they are softened, about 6-8 minutes. Add the ground beef and brown. Add the seasonings and water and stir to combine.
2. Warm refried beans in a small saucepan or in the microwave.
3. Spread a layer of refried beans on each corn tostada. Then, add a layer of meat and a drizzle of the enchilada sauce. Top with desired toppings, such as shredded cheese, sour cream, diced tomatoes, sliced avocado, red onion and shredded lettuce.