Ingredients

The following ingredients have 4 Servings
  • 6 - 8 corn tostadas
  • 1 can refried beans (we used Rosarita!) (16 ounces)
  • 1 pound chicken (or other protein, cooked/shredded)
  • 1 cup finely shredded Mexican blend cheese
  • 1 can tomatoes with green chilis (we used Rotel!) (10 ounces (drained))
  • 1 avocado (thinly sliced)
  • 1 cup crumbled queso fresco
  • Fresh cilantro (rough chopped)
  • Other topping ideas: cilantro garlic sauce (olives, sour cream)

Instruction

  • Place corn tostadas on a baking sheet and layer with refried beans, meat, then shredded cheese. Bake at 350 degrees for 15 minutes.
  • Top with tomatoes & chilis, avocado, queso fresco, and cilantro.
  • Enjoy immediately while warm.