Have I mentioned I love Mexican food? One of the great things about tostadas, is you can load them up however you want. The ones I made here are a vegetarian version, but we've had them before with meat too. I love the crunchy shell, great texture!
Refried beans (we did homemade, but you can use canned)
This list includes what these are made with, but of course you can add beef, chicken, pork, onion, black olives, and so on, whatever you like!
Heat oil in a large pan. There should be about a half inch or so of oil in the pan. If you aren't sure when it's ready, just sprinkle a drop of water in it, if it sizzles, it's ready. I did 1 tortilla at a time. It will puff up while it's cooking, you may want to press the bubbles out, so you have a somewhat level surface to put your toppings on. Fry the tortilla, flipping once, until it's golden on both sides. It won't take long. You'll notice that the first few will take a little longer, then it starts going really quick. Lay the tortillas on a baking sheet lined with paper towel.
After your finished, start loading up your toppings. We did the refried beans first, then a layer of guacamole, then cheese, lettuce, tomatoes and cilantro. I mixed some sour cream with a bit of taco seasoning, and topped it off. That gave it a little color and a burst of flavor.