Yield: Serves 6.
"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!"
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- 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