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Author Notes: Tostadas were a family favorite when we were kids, but they've been given a good renovation to bring them up to date. A huge platter of these, a big bowl of jalapeno red cabbage slaw, and a pitcher of margaritas and you'll have a festive casual dinner party -- and since there's only a tablespoon or so of chorizo on each, a pound of meat serves 7 or 8 people, so it's low-cost, too. —Jessica Toal
- 18 tostada shells
- 28 ounces refried beans with chiles
- 1 pound Mexican chorizo
- 8 ounces Pepper Jack or Jack cheese, grated
- 1 bunch Scallions, sliced
- 3 jalapenos, sliced
- 8 ounces Greek yogurt, sour cream or crema
- 1 cup Salsa
- 2-3 Avocados
- 1 cup Cilantro leaves
- Sauté Chorizo, breaking up meat with a fork or my favorite, a potato masher. When fully cooked and well browned, drain and set aside on a paper towel lined plate. Meanwhile, heat refried beans in a small saucepan.
- Lay out your tortilla shells on a lined cookie sheet. I found that six per cookie sheet fit nicely. Spoon 2-3 tablespoons of beans on each tortilla, spreading evenly and to the edges. Sprinkle with one tablespoon of chorizo and about 2 tablespoons of cheese per tortilla.
- Bake 10-12 minutes, until cheese is well melted and chorizo is quite hot to the touch. Serve with remaining ingredients at the table, so each guest can top as he or she pleases. This will serve 7-9, depending on side dishes.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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