#1 In a large skillet heat Wesson Canola Oil over medium heat and sauté beef for 5 minutes, breaking it up with a spoon #2 Add onions, garlic, tomato paste, salt and pepper, cook 8–10 minutes until beef is fully cooked and liquid mostly evaporates then set aside #3 Preheat oil in a heavy skillet or Dutch oven to 275°F so it lightly sizzles #4 In a large bowl combine cold water, salt and lime juice #5 Peel plantains by scoring along the ridges and separating the peel with a knife #6 Slice plantains crosswise into 1 inch rounds #7 Fry plantain slices 2–3 minutes per side until caramelized and golden #8 Press warm slices one at a time with the bottom of a plate or mug to flatten to about 1/4 inch thick #9 Place flattened slices in the water mixture for 10–15 seconds #10 Remove slices from water and pat dry to prevent oil splatter #11 Heat oil to 350°F and fry slices about 1 minute per side until golden and crispy #12 While tostones fry preheat oven to 375°F #13 Place tostones on a baking sheet and top with beef mixture and cheese #14 Bake 10 minutes or until cheese is melted #15 Drizzle with mayo and ketchup, garnish with green onions and serve