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Beef Tostadas (09.03.15)

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  • 1 tablespoon canola oil
  • 1 lb. ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 (16-ounce) can refried beans
  • vegetable oil for frying
  • 6-8 corn tortillas
  • 2 cups cheddar cheese, shredded
  • 2 small tomatoes, chopped
  • 1 cup sour cream
  • 2 avocados, diced
  • 1 cup chunky salsa

Salt and Pepper, to taste

In a large frying pan, bring the canola oil up to medium high heat. Season the beef with chili powder, onion and garlic powder, salt and pepper. Cook until browned. Heat the beans in small saucepan over low heat, stirring frequently.

In another frying pan coat the bottom with half an inch of vegetable oil. Bring up to a high frying temperature. Carefully drop the tortillas, 2-3 at a time not touching one another, into the oil. Fry until golden brown, 1-2 minutes. Place on a plate covered with paper towels for excess oil.

To serve, place 1-2 fried tortillas on plates. Top with some of the bean mixture, then some of the beef mixture. Add cheese, tomatoes, sour cream, avocado and salsa.

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