|Shredded iceberg lettuce||5 Cup (80 tbs)|
|Corn tortillas||4 , crisp fried|
|Refried beans||1 Cup (16 tbs), heated|
|Jack cheese/Shredded cheddar cheese||2 Ounce, shredded (1/2 Cup)|
|Slivered cooked chicken/Turkey / pork / 1 cup ground beef filling||1 Cup (16 tbs)|
|Egg slices||4 (For Garnish)|
|Tomato wedges||4 (For Garnish)|
|Onion rings||4 (For Garnish)|
|Avocado slices/Guacamole||4 (For Garnish)|
|Sour cream||1 Tablespoon (For Garnish)|
|Chopped green onion||1 Tablespoon (For Garnish)|
|Mexican red chili sauce||1 Tablespoon (For Garnish)|
|Tortilla chips||8 (For Garnish)|
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.