Sassy's Tostada Recipe with photo

I hadn't made tostadas for years.  They are easy to make, economical and look at those lovely fresh vegetables.  This is my usual simple version of tostadas. 

This recipe is enough to make three or four 8-inch tostadas.  For myself, I cook half as much meat mixture, make one tostada, and then refrigerate the leftovers.  The next evening, I fry a second tortilla, reheat the leftover meat mixture and beans, and build a fresh tostada.  Yep, delicious enough to eat two nights in a row!

Sassy's Tostadas

1 pound lean ground beef
1 packet taco seasoning mix
2 tablespoons Worcestershire sauce
4.5 ounce can diced mild green chilies
16 ounce can refried beans
2 tablespoons vegetable oil
3 or 4 flour or corn tortillas (8-inch)
2 cups shredded lettuce
2 cups diced tomatoes
1 cup shredded cheddar cheese
1/2 cup sliced black olives
1/4 cup thinly sliced or chopped red onion
1 cup sour cream

Brown ground beef in large skillet over medium-high heat, breaking into chunks with spatula, cooking beef until no longer pink.  Drain any excess juices.  Stir in taco seasoning mix, Worcestershire sauce and chilies.

Meanwhile, heat refried beans in small saucepan.

Heat oil in 12-inch nonstick skillet over medium-high heat.  Add a tortilla.  Brown on both sides, about 60 seconds per side.  Repeat with remaining tortillas.  Place tortillas on plates, spread evenly with equal amounts of refried beans.  Top with equal amounts of remaining ingredients.  Serves 3 or 4.

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