1 dozen corn tortillas (or tortillas ready fried)
1 (16 oz.) can refried beans, heated (Old El Paso)
1 lb. chorizo, cooked (beef or pork)
shredded lettuce
2 medium tomatoes, diced
grated cheddar cheese
dairy sour cream
avocado (optional)
1/2 cup vegetable oil, for frying

If you are frying the tortillas, heat about 1/2 cup vegetable oil in a medium skillet on medium to low heat. Lay tortilla flat in hot oil hold down with a pancake turner or large flat spoon until crispy. This requires you to turn the tortilla over once.

Once the tortilla is golden brown and fried (remember you can also use store bought ready fried tortillas) start the layering process.

ASSEMBLY:

Spread one spoonful of heated beans on tortilla. Spread one spoonful of cooked chorizo. Layer shredded lettuce, diced tomatoes, cheddar cheese. Top with dairy sour cream and avocado slices.

Makes 12 tostadas.

Submitted by: Irma Giammichele