Tostados~ refried beans~ & creamy salsa
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Tostados~ refried beans~ & creamy salsa
  Beans    Salsa    Vegetables    Ground Beef    Mexican  
Last updated 6/12/2012 1:27:08 AM. Recipe ID 61891. Report a problem with this recipe.
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      Title: Tostados~ refried beans~ & creamy salsa
 Categories: Ground beef, Mexican, Vegetables
      Yield: 1 Servings
      1/2 c  vegetable oil
        4 lg corn tortillas
  :          Salt
        1    whole boneless, skinless
  :          chicken breast -- pounded
  :          flat & thin
        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
  :          rinsed
      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.

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Recipe ID 61891 (Apr 03, 2005)

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