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Source: America's Favorite Food Associations

Tostada Mexicana
Goes great with Spanish rice.
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Serves: 4
Prep Time: 7 minutes
Cook Time: 25 minutes
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4 (8 inch) flour tortillas
2 small onions, chopped
Crisco® Vegetable Oil
2 medium tomatoes, chopped
1 can (16 ounced) refried beans
6 ounces Monterey Jack cheese, sliced
hot pepper sauce
2 avocados
sour cream




Place tortillas on baking sheet and rub with oil.

Bake at 350 degrees for 5 minutes or until crispy.

Spoon refried beans onto tortillas, heaping in center.

Sprinkle with hot pepper sauce to taste.

Halve one avocado; seed, peel and cut in two pieces.

Top tostada with avocado, onion, tomato and cheese.

Bake uncovered at 350 degrees for 20 minutes.

Halve second avocado; peel and slice.

Top hot tostada with avocado slices. Dollop with sour cream.





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