In a large skillet, over medium high heat cook 1 lb ground beef. Brown and crumble as it cooks.

While the meat cooks, dice one onion. In a small bowl measure 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon oregano, and 2 teaspoons salt. Mix together and set aside.

Once the ground beef is cooked through add 1 diced onion and the seasoning mixture into the skillet. Cook for 3-5 minutes.

Next, add 8 oz can of tomato sauce to the skillet along with the 2 microplaned garlic pods. Stir and cook on low 10-15 minutes.

Remove from heat and set aside until ready to assemble the oven-baked tostadas.

Rinse and drain 2 cans of pinto beans.

In a large skillet over medium heat add 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes to soften.

Add drained pinto beans and 2 pods diced or microplaned garlic. Stir and cook about 1 minute.

Next add 1 cup water, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon onion powder, and ¼ teaspoon paprika to the skillet.

Bring to a boil and lightly press the beans with the back of your spoon. Cover and reduce to low. Cook for about 20 minutes occasionally stirring and pressing the beans with your spoon.

Remove from heat and mash, purée, or blend the beans to your desired consistency. Set aside until ready to assemble your oven-baked tostadas.

Start by seeding 3 tomatoes. To seed the tomatoes, cut them in quarters length-wise. Scoop the seeds out with a spoon. Then dice the tomato into bite sized pieces.

Next, dice half of a medium-sized red onion into bite sized pieces. If you bought a red onion that is the size of your face (been there done that) start with a third of the onion.

Then seed and remove the pith and ribs of 3 jalapeños. To do this, cut the jalapeño in half length-wise and scoop out the seeds and the white fleshy parts with a spoon. Then cut the jalapeño in strips and dice into bite-sized pieces.

Next, trim and chop the cilantro.

In a medium sized bowl, mix together the diced tomato, diced red onion, diced jalapeño, and chopped cilantro.

Next microplane 2 pods of garlic over the bowl. Add 1 Tablespoon lime juice and 1/2 teaspoon salt.

Mix all of the ingredients together and test with a tortilla chip. Adjust flavors but adding more salt, lime, cilantro, or jalapeño as needed.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place 6 corn tortillas on the baking sheet and drizzle with olive oil. Rub the olive oil in and flip. Coat the other side with olive oil. Bake in the preheated oven for 8 minutes. Flip and bake and additional 8 minutes.

Remove the sheet pan from the oven and top with 2 tablespoons refried beans and 2 tablespoons taco meat. Bake for 5-8 minutes.

Remove from oven and top with shredded lettuce, pico de gallo, and diced avocado. Feel free to add additional toppings you might enjoy!