Meaty Tostadas
Serving Size / Yield
10 servings
Ingredients
- 2 Tbs. salad oil
- 1 Tbs. lemon juice
- 1/4 tsp. dried oregano, crushed
- 1/8 tsp. salt
- dash pepper
- 2 onion slices, separated into rings
- 2 C. cooked chicken, cut into strips
- water
- 1 lb. bulk pork sausage
- 1/2 C. chopped onion
- 1 clove garlic, minced
- one 16-oz. can refried beans
- one 1-oz. can hot enchilada sauce
- 10 tostada shells
- 4 C. chopped lettuce
Directions
In a bowl, combine salad oil, lemon juice, oregano, salt, and pepper. Add onion rings, cover, and marinate in refrigerator for at least 2 hours. In a saucepan, combine chicken and a few tablespoons water. Heat through and keep warm over low heat. In a skillet, combine sausage, chopped onion, and garlic. Cook until meat is browned, then drain off excess fat. Add refried beans and enchilada sauce. Cook, stirring frequently, until mixture is heated through. Spread each tostada with bean mixture. Drain onion rings, reserving marinade. Toss lettuce with reserved marinade; spoon atop beans. Top with hot chicken strips and marinated onion rings.
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