Title: Tostados, Refried Beans, and Creamy Salsa
Categories: Ground beef, Mexican
Yield: 1 Servings

1/2 c Vegetable oil
4 lg Corn tortillas
Salt
1 Whole boneless, skinless
-chicken breast; pounded
Lat & th n
1 Clove garlic; chopped
1 ts Oregano
1 ts Chili powder
Juice of a lime
1 tb Olive oil

-------------------------------REFRIED BEANS-------------------------------
1 tb Vegetable oil
1/2 Onion,; finely chopped
1 cn Black, pinto or red beans;
-drained and
Insed
1/4 c Water

----------------------------------TOPPINGS----------------------------------
Shredded lettuce
Chopped tomatoes
1 c Grated Monterey jack
Cilantro leaves

--------------------------------CREAMY SALSA--------------------------------
1/2 c Salsa
3/4 c Sour cream

In a large skillet heat oil over medium high heat. Carefully place corn
tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove
to a paper towel to drain. Season with salt. Cook off remaining tortillas.

In a glass dish combine chicken, garlic, lime juice, chili powder, oregano
and olive oil. Let chicken marinate for 15 minutes.

Refried Beans: Heat oil in a heavy saucepan and cook onions until tender.
Add beans and water and bring to a simmer. Stir beans and stir
occasionally. Beans are done when they begin to clump together in one mass.
Season with salt and pepper.

Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4
minutes per side or until cooked through. Slice chicken in thin slices and
keep warm. In a small bowl mix together the salsa and sour cream and chill.

To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices,
red onion, cheese, and cilantro on top of each tostado (crisped tortilla)
and serve immediately. Garnish with creamy salsa and cilantro.

Recipe By : TVFN How to Boil Water

Posted to MC-Recipe Digest V1 #225

Date: Thu, 26 Sep 1996 17:40:25 -0500

From: "Jon and Angele Freeman"

NOTES : Show #BW8323