Mexican Tostada (Print Version)

# Ingredients:

01 - 12 corn tortillas.
02 - Corn oil or olive oil for frying.
03 - Salt.
04 - 3 1/2 cups refried beans.
05 - 1/2 head iceberg lettuce, sliced.
06 - 2 medium tomatoes, chopped.
07 - 1-2 avocados, chopped.
08 - 8 ounces cheese (Monterrey Jack, Cheddar, or queso fresco).
09 - 1 cup salsa or pickled jalapeños.
10 - Fresh cilantro, chopped.

# Instructions:

01 - Warm refried beans in pan, keep creamy.
02 - Dry tortillas in 250°F oven for 10 minutes.
03 - Fry tortillas in hot oil until crisp.
04 - Drain on paper towels, salt lightly.
05 - Keep shells warm in 250°F oven.
06 - Set out toppings in separate bowls.
07 - Spread beans on shells, add toppings.

# Notes:

01 - Oil must be very hot.
02 - Dry tortillas first.
03 - Don't overload toppings.
04 - Can use store-bought shells.

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