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Tostados

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6.
Category
Meat
Course
Main Dish
Other
Lunch
Preparation Method
Fry
Sources
Yankee Magazine's Great New England Recipes

“About five years ago, I put on a luncheon for the PTA. and made tostados. I figured on two tostados per person — but when I started serving, three men had six each and several of the ladies had three each, and I had to scramble around in the back of the refrigerator to find more ingredients!”

Ingredients
6 corn tortillas
Oil
1 cup refried beans
1 to 1-1/2 cups thinly sliced cooked chicken, pork, or beef
1 cup shredded Monterey Jack cheese
Chopped tomatoes
Chopped onions
Shredded lettuce
Sliced black olives (optional)
Sour cream (optional)
1 ripe avocado, peeled and sliced

Instructions

Fry the tortillas one at a time in hot oil until crisp. Drain on paper towels. Spread a thin layer of beans on each tortilla. Top with some meat and cheese. Place in hot oven for a minute or two, until cheese melts. Remove and top with remaining ingredients. Serve with Salsa Picante (see recipe).

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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