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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!”

Yield: Serves 6.


  • 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


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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