Heat a large skillet over medium-high heat and add the Thrive Algae Oil. Once hot and shimmering, add the yellow onion and cook until softened, around 3 minutes. Add the ground beef and continue cooking, breaking up the meat as it cooks, until nearly completely browned, around 3 more minutes. Stir in the garlic and seasoning and continue cooking until mixture thickens, around 2 more minutes. Spoon meat into a heat-safe bowl, cover, and set aside.
Wipe down skillet with a paper towel and return to the stove over medium-high heat. Add the remaining 2 tablespoons of Thrive Algae Oil, then the pinto beans. Smash the pinto beans to desired consistency and allow to cook until hot and bubbly, around 3 minutes. Season with salt and pepper and remove from heat.
In a large bowl, combine the tomatillos, roma tomato, sweet yellow onion, cilantro, and lime juice. Season with salt and pepper. In a small bowl combine the sour cream and chipotle chili powder and stir until thoroughly combined. To serve, divide beans between 12 tostada shells, then pile on beef and top with the salsa and crema. Enjoy immediately!
*feel free to use canned refried beans if you don't want to mash beans yourself. The texture will be thicker and stickier in comparison.*as long as pure corn tostadas are used, this recipe is gluten-free. Always check the label.*find Thrive Algae Oil online through Amazon or at a local grocery store.*for a thinner crema, add water 1 teaspoon at a time until it reaches desired consistency.