*  Exported from  MasterCook II  *
 
                 TOSTADOS, REFRIED BEANS, and CREAMY SALSA
 
 Recipe By     : TVFN How to Boil Water
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ground Beef                      Mexican
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           vegetable oil
    4      large         corn tortillas
                         Salt
    1      whole         boneless, skinless chicken breast -- pounded 
 flat & thin
    1      clove         garlic -- chopped
    1      teaspoon      oregano
    1      teaspoon      chili powder
                         Juice of a lime
    1      tablespoon    olive oil
                         REFRIED BEANS:
    1      tablespoon    vegetable oil
      1/2                onion, -- finely chopped
    1      can           black, pinto or red beans -- drained and 
 rinsed
      1/4  cup           water
                         TOPPINGS:
                         Shredded lettuce
                         Chopped tomatoes
    1      cup           grated Monterey jack
                         Cilantro leaves
                         CREAMY SALSA:
      1/2  cup           salsa
      3/4  cup           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.
 
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 NOTES : Show #BW8323