Spicy Bean Tostadas
|Canned red kidney beans||15 1⁄2 Ounce, drained (1 Can)|
|Noodles||14 1⁄2 Ounce, drained (1 C)|
|Canned tomatoes and green chili peppers||10 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Snipped parsley||1 Tablespoon|
|Cold water||1 Tablespoon|
|Cooking oil||1 Tablespoon|
|Flour tortillas||4 (10 Inch)|
|Shredded cheddar cheese||4 Ounce|
|Lettuce||1 Cup (16 tbs), chopped|
In a 2-quart saucepan combine drained kidney beans, drained hominy, tomatoes and green chili peppers, tomato sauce, sliced celery, snipped parsley, and sugar.
Bring the tomato and bean mixture to boiling.
Reduce heat; simmer, covered, for 10 minutes.
Combine the cold water and the cornstarch; stir into the tomato and bean mixture.
Cook and stir till the mixture is thickened and bubbly.
Cook and stir for 1 to 2 minutes longer.
Meanwhile, in a heavy skillet heat 1/4 inch of cooking oil.
Fry the flour tortillas, one at a time, in the hot oil for 20 to 40 seconds per side or till they are crisp and golden.
Drain fried tortillas on paper toweling; wrap in foil and keep warm in a 250° oven while frying the remainder.
Place warm tortillas on dinner plates. Divide the tomato mixture evenly among tortillas; sprinkle with the shredded cheddar cheese and the chopped lettuce.
Pass chili salsa or taco sauce, if desired.