Mexican Tostada (Print Version)

# Ingredients:

01 - 12 corn tortillas.
02 - Corn oil or olive oil for frying.
03 - Salt to taste.
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 shredded cheese.
09 - 1 cup salsa.
10 - Fresh cilantro for garnish.

# Instructions:

01 - Heat refried beans in a pan until warm and creamy.
02 - Place tortillas in 250°F oven for 10 minutes to dry out.
03 - Add 1/4 inch oil to large pan and heat until very hot.
04 - Fry tortillas one at a time, about 1 minute per side until crispy.
05 - Remove to paper towels, salt lightly.
06 - Place fried shells in 250°F oven to stay warm.
07 - Set out all toppings in separate serving bowls.
08 - Spread warm beans on shells and add desired toppings.

# Notes:

01 - Can use pre-made tostada shells to save time.
02 - Shells can be made ahead and stored.

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