• Dice onion, bell pepper, and jalapeno and set aside.
• Mince garlic and set aside.
• Heat medium skillet over medium heat and add olive oil.
• Add diced onion, bell pepper, and jalapeno. Sauté for 8 minutes until onion is translucent.
• Add garlic, season with 1 teaspoon salt and 1 teaspoon pepper. Sauté for 1 minute.
• Add ground beef, break up into small pieces, and cook for 10 minutes until meat is fully cooked.
• Add tomato paste, cumin, chili powder, paprika, and cayenne pepper. Mix well.
• After the meat has cooked, cover with a lid and reduce heat to low to keep warm.
• Heat a small pot over medium low heat and add refried beans. Heat for 5 minutes or so until beans are warm.
• Make Pico de Gallo according to recipe instructions.

To Make Tostada Shell:

• Preheat oven to 400°.
• Spray tortillas with cooking spray on both sides.
• Lay tortillas on baking sheet and bake for 7 minutes.
• Remove from oven, flip over, and bake for another 7 minutes until golden crisp.

To Assemble Tostada:

• Spread 2 tablespoons refried beans onto a tostada and add 2 tablespoons ground beef on top of beans; set aside.
• Spread 2 tablespoons refried beans onto a tostada and add 2 tablespoons ground beef on top of beans. Place tostada on top of other tostada and sprinkle the top with 1 tablespoon cheese.
• Garnish with Pico de Gallo.