Tostados, Refried Beans, and Creamy Salsa
| Yield: | 1 Servings |
| Categories: | Ground Beef, Mexican |
| 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 |
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