Tostadas

• Gluten free

• Meat

  • 1 Beef brisket

• Produce

  • 1 Avocado, whole
  • 1 Lettuce

• Canned Goods

  • 1 can Refried beans

• Condiments

  • 1 Pico de gallo
  • 1 can Tomato sauce or chili sauce, Hot

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 package Corn tortillas, Small

• Dairy

  • 1 Cheese
  • 1 Sour cream

Found on thepioneerwoman.com

Description

Ingredients

• Beef Brisket Leftovers
• 1 package Small Corn Tortillas
• 1 can (about 16 Oz.) Refried Beans
• 1 can (about 8 Oz.) Hot Tomato Sauce Or Chili Sauce (optional)
• Pico De Gallo
• Shredded Cheese
• Lettuce
• Sour Cream
• 1 whole Avocado
• Vegetable Oil

Directions

• Heat ½ inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon. After about twenty seconds, flip it over to the other side and hold down the center again. When golden, remove from skillet and drain on paper towels. Use 3 tortillas per tostada. In a small bowl, mix the refried beans with just a bit of hot tomato sauce or other hot sauce to give a bit of a kick. Peel and dice an avocado, finely chop some lettuce and get ready to assemble. Grab a crispy tortilla and set it on a cookie sheet. Now layer beans, cheese, corn tortilla, beans, cheese, corn tortilla, beans and cheese. Place this in a 325-degree oven until the cheese melts. Pull it out and layer the top with a helping of lettuce, shredded brisket, pico de gallo, avocado and sour cream.