The Editors
Serves 6.
Preparation Method
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“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!”

6 corn tortillas
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

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).

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The Almanac Chefs

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