MEXICAN PIZZAS

8 ounces ground beef
3/4 cup water
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) can refried beans
1 package tostada shells
2 cups shredded nacho-and-taco-blend cheese
FOR SERVING (OPTIONAL):
Shredded lettuce, sliced olives, sliced avocado, chopped cilantro, sliced green onions, chopped tomatoes, and cream

Brown beef; drain.

Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened.

Spread refried beans on each tostada shell. Top with some meat mixture and some cheese.

Broil for 1 to 2 minutes, or until cheese is melted.

Garnish with desired toppings.

Adapted from source: Ortega