6 (6-inch) tostada shells
1 can (16 oz.) refried beans
1 1/2 c. cut-up cooked chicken or turkey
1 tsp. chili powder
1/2 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. ground cumin
1 can (8 oz.) tomato sauce
1 med. avocado (optional)
Lemon juice
3/4 c. shredded cheese (cheddar is good)
2 med. tomatoes, sliced
3 c. shredded lettuce
Dairy sour cream
Hot taco sauce

Heat tostada shells as directed on package (or make your own by frying tortillas in hot oil until crisp). Heat beans over medium heat until hot. Heat chicken, chili powder, oregano, salt, cumin and tomato sauce until hot. Peel and cut avocado lengthwise into slices; sprinkle with lemon juice. Spread about 1/4 cup beans on each tostada shell; spread with about 1/4 cup chicken mixture. Sprinkle 2 tablespoons cheese over each. Arrange tomato and avocado slices and lettuce on top. Makes 6 tostadas.

NOTE: After you have tried this once or twice, vary it if you like - be creative!