Beef Picadillo Tostadas

This is a new recipe I have added to my rotation. The adults loved it and 1 out of 4 kids liked it. The 3 that didn't like it ate the tostada shell and their fruit and picked at everything else. I think I'll keep it in the rotation for a little bit longer and change things up with the change of seasons. I got the recipe from one of the 29 Minutes to Dinner cookbooks Pampered Chef sells. It took me a little longer to make it but that was because it was the first time. I'm confident my next time I'll be right around 29 minutes to make it. I omitted the olives because Dad doesn't like them.

1 lb 90% lean ground beef

2 C. thinly sliced romaine lettuce
1 medium onion

1 ½ C. grape tomatoes
4 garlic cloves, pressed

½ C. snipped fresh cilantro
1 jar (16 oz) salsa

8 tostadas
1 Can (2.25 oz) sliced pitted ripe olives, drained

2 oz queso fresco cheese, crumbled
½ C. golden raisins

Add beef to 10-in skillet; cook over medium high heat 5-6 minutes or until beef is no longer pink, breaking into crumbles. Chop onion. Add onion and pressed garlic to skillet; cook 3-4 minutes or until onion is crisp-tender. Ad salsa, olives and raisins; cook 2-3 minutes or until heated through.
Meanwhile, thinly slice lettuce and cut tomatoes in half. Snip cilantro. Top tostada shells with lettuce, beef mixture, tomatoes, cheese and cilantro.