You can skip the first step if you purchase prepared tostada shells, wrap them in foil and warm them in the oven.
8 corn tortillas
1 small yellow onion, chopped
3/4 cup prepared chunky tomato salsa
4 ounces mild Cheddar or Monterey Jack cheese, coarsely grated ( 1 cup)
1 can ( 15 or 16 ounces refried beans)
2 cups shredded lettuce
1 can ( 4 ounces) chopped green chillies, drained
1/4 cup red radish slices
Vegetable oil
1/4 cup sliced pitted black olives
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In a large skillet, heated ¼ inch vegetable oil over moderately high heat. Add each tortilla one at a time, fry until crisp on both sides, about 2 minutes, turn once. Drain the fried tortilla, or tostado shell, and repeat to fry the remaining tortillas
Drain save 2 tablespoons of oil. Add onions and saute over medium heat until soft, about 5 minutes. Stir in beans and chilies; cook until the beans are heated through, 1 to 2 minutes. Stir half of the cheese into the beans until melted. Remove the bean mixture from the heat.
Spread the bean mixture on the tostado shells. Top each with some shredded lettuce, olives, and radishes, the remaining cheese, and salsa.
Cuisine Writer
