Recipe: Tostada Buffet (using cooked chicken and refried beans)

TOSTADA BUFFET

1 (40 oz.) can refried beans
8 large flour tortillas
Vegetable oil
2 cups cooked, shredded chicken
1 head iceberg lettuce, shredded
2 tomatoes, chopped
3 green onions, sliced
2 cups grated cheddar cheese
1 cup sour cream
1 cup guacamole
Whole or sliced ripe olives (optional)

In a large saucepan, heat refried beans over low heat, stirring frequently.

In a 12-inch skillet, heat 1 inch of vegetable oil to 375 degrees F. Fry tortillas, one at a time, until puffed and crisp. Drain on paper towels; keep warm.

In the meantime, arrange .chicken, lettuce, tomatoes, onion, cheese, sour cream, guacamole and olives in individual serving bowls or platters. Place, with refried beans, buffet-style on table.

TO SERVE:
Allow guests to spread tortillas with beans, then layer with equal amounts of chicken, lettuce, tomatoes, onions and cheese. Top with dollops of sour cream and guacamole. Garnish with olives if desired.

Makes 8 tostadas
From: Recipelink.com
Source: Vintage newspaper recipe clipping, not dated