Tostadas Recipe
Ingredients
| Iceberg lettuce | 5 Cup (16 tbs), shredded | |
| 4 corn tortillas,crisp-fried | ||
| Refried beans | 1 Cup (16 tbs), heated | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| About 1 cup slivered cooked chicken, turkey, or pork; or 1 cup ground beef filling | ||
| Egg slices | ||
| Tomato wedges | ||
| Onion rings | ||
| Avocado slices or guacamole | ||
| Sour cream | ||
| Chopped green onion | ||
| Mexican red chile sauce | ||
| Tortilla chips | ||
Directions
For each tostada, spread a layer of shredded lettuce over a dinner plate.
Add a fried tortilla.
Spread with about 3 to 4 tablespoons hot refried beans, sprinkle with about 2 tablespoons cheese, cover with 2 or 3 tablespoons meat, top with 1/4 to 1/2 cup more shredded lettuce, garnish with a few slices of egg, tomato wedges, onion rings, avocado slices (or about 3 tablespoons guacamole), a dollop of sour cream, a sprinkling of chopped green onion, and chile sauce.
Add a fried tortilla.
Spread with about 3 to 4 tablespoons hot refried beans, sprinkle with about 2 tablespoons cheese, cover with 2 or 3 tablespoons meat, top with 1/4 to 1/2 cup more shredded lettuce, garnish with a few slices of egg, tomato wedges, onion rings, avocado slices (or about 3 tablespoons guacamole), a dollop of sour cream, a sprinkling of chopped green onion, and chile sauce.
Chef
