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Tostadas

Mexican.Chef's picture
Ingredients
  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)
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Chicken

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