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February 1999 Issue
Mexican Treats Revisited
by Philip R. Gantt
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This recipe makes a traditional Mexican meal, and is basically a meal in itself. This is best made with leftovers from a prior meal as the recipe calls for refried beans, salsa, and Spanish rice.
  • 1 dozen corn tortillas (allow two per person)
  • Spanish rice
  • Refried beans
  • Chopped tomatoes
  • Shredded lettuce
  • Chopped olives
  • Grated cheddar cheese
  • Salsa
  • Cooked beef, pork or chicken, if desired
Fry the tortillas in hot oil in a skillet, one at a time, until they are crisp, and set aside on paper towels to drain. Prepare the tostadas by spreading a layer of beans on each tortilla. Next, spread some Spanish rice. Put on the meat, if desired. Finally, top each tortilla with shredded lettuce, olives, salsa (if desired) and grated cheese. Serve and enjoy.
  • Yields: 6 servings
  • Preparation Time: 30 minutes
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