Make the Tahini Crema

Whisk together ¼ cup tahini, ¼ cup sour cream, 3 Tbsp lime juice, and 2 Tbsp water until silky smooth. (It may seize up at first, but just keep whisking. It’ll get there!) Season with a pinch of salt and refrigerate until you’re ready to assemble. (It thickens as it sits, so whisk in a splash more water before serving if needed.)

Sauté the Onion

Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the diced onion with a pinch of salt and cook for 4-5 minutes, stirring occasionally, until softened and just golden at the edges.

Brown the Beef

Add 1½ lbs ground beef to the skillet and break it up with a wooden spoon or meat masher. Cook for 6-7 minutes, stirring occasionally, until browned, and any liquid has evaporated. Season with 2 tsp salt, 1 tsp cumin, and 1 tsp smoked paprika.

Add the 4 minced garlic cloves to the skillet. Cook for 1-2 minutes or until the smell of garlic hits your nose!

Build the Mango-Chipotle Glaze

Add the diced mango, 2 minced chipotle peppers, 1 Tbsp adobo sauce, and 1 Tbsp honey to the skillet. Stir everything together and cook for 4-5 minutes, until the mango softens and breaks down, coating every piece of beef in a sticky, sweet-smoky glaze. (The mango will almost melt into the meat, that’s exactly what you want! Taste here and add more adobo sauce if you want more heat.)

Warm the Beans

While the beef finishes, warm 1 cup of refried beans in a small saucepan over low heat with a splash of water, stirring until smooth and spreadable.

Build Your Tostadas

Spread a generous spoonful of warm refried beans onto each tostada shell. Add a scoop of the mango-chipotle beef, then top with pickled red onions and ½ cup cotija cheese. Drizzle the tahini crema over the top, then finish with a scatter of fresh cilantro. Serve immediately so the shells stay crispy!