Crispy Skillet Beef Tostadas with Refried Beans and Lime-Cabbage Slaw

Begin by preparing the beans. Rinse 1 cup dried pinto beans under cold water. Place them in a large pot with 4 cups water. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 90 minutes or until the beans are tender. Once soft, drain the beans, reserving 1/2 cup of the starchy cooking liquid.

While the beans simmer, prepare the vegetables. Wash 0.5 head green cabbage and 0.5 bunch fresh cilantro. Thinly shred the cabbage into fine ribbons. Finely chop the cilantro. Peel and dice 1 small yellow onion and mince 3 cloves of garlic.

In a medium bowl, combine the shredded cabbage, the juice of 2 limes, 1/4 cup of the chopped cilantro, and a pinch of salt. Toss well and refrigerate to allow the flavors to marry; this creates a bright, acidic slaw to cut through the beef's richness.

In a large skillet, heat 1 tbsp oil over medium-high heat. Add 1 lb ground beef, breaking it apart with a wooden spoon. Cook for 5 minutes until browned. Add 0.5 cup of the diced onion and 1.5 cloves of the minced garlic. Season with 1 tbsp chili powder, 0.5 tsp of the ground cumin, and a pinch of salt and pepper. Sauté for another 5 minutes until the onions are translucent. Transfer the beef mixture to a bowl and wipe the skillet clean.

In the same skillet, heat 1 tbsp oil over medium heat. Add the remaining diced onion and garlic, sautéing for 2 minutes. Stir in the cooked pinto beans and the remaining 0.5 tsp ground cumin. Pour in the reserved 1/2 cup bean liquid. Use a potato masher or the back of a sturdy fork to mash the beans directly in the skillet until they reach a creamy yet slightly chunky 'refried' consistency. Cook for 3-4 minutes until thickened, then season with salt to taste.

In a separate small skillet, heat 0.5 cup neutral oil over medium-high heat. Once the oil shimmers, fry 8 corn tortillas one at a time. Fry each tortilla for about 1-2 minutes per side until they are rigid, golden-brown, and crispy. Drain on paper towels and sprinkle immediately with a pinch of salt.

To assemble, spread a generous layer of the warm refried beans onto each crispy tortilla. Top with a heap of the seasoned ground beef. Finish with a large handful of the lime-cabbage slaw and a sprinkle of the remaining fresh cilantro.

Serve immediately while the tortillas are crunchy and the toppings are warm.