1 (6 oz.) can tomato paste
1 1/2 c. water
1 env. taco seasoning mix
4 c. chopped cooked chicken
Vegetable oil
12 flour tortillas
1 (17-20 oz.) can refried beans, heated
1/2 med. head lettuce, shredded
3 c. shredded cheddar cheese
2 ripe avocados, cut in thin wedges
2 tomatoes, chopped
Sour cream
Bottled salsa or taco sauce

In a saucepan, combine tomato paste, water and taco seasoning mix; blend until smooth. Add chicken; heat through. Meanwhile, heat 3/4 inch of vegetable oil to 375 degrees in a 10-inch skillet. Fry tortillas, one at a time, until crisp and puffed, keep warm. To assemble tostadas, spread each with warm beans. Top with equal portions of chicken mixture, lettuce, and cheese. Garnish with avocado slices, tomato, and sour cream. Top with salsa or taco sauce, if desired. Makes 12 tostadas.