I know I’ve said this 10,000 times but I love Mexican food.
I really love spicy food and so Mexican food normally hits the spot for me.
Back when I went gluten-free, my dad went to a wholesale store and bought a huge pack of corn tortillas for me.
To this day I don’t know what made him believe that I would find use for 100 corn tortillas before they expired, but I somehow managed. After I discovered that I couldn’t roll them up for enchiladas, I made up enchilada casserole, but then my mom had the best idea.
TOSTADAS!!
Tostadas are one of my new favorite family meals because it’s super fun having all the toppings at the dinner table and having everyone assemble their dinners together. It’s kind of like savory cookie decorating.
That might have been a bad analogy.
Just think of it as a mini Mexican pizza! However, the most fun pat of having tostadas with your family is watching people try to eat them in a polite way!! 
I pile mine up with toppings to the moon!
Tostadas
serves 4
1/2 cup olive oil
8 corn tortillas
1 can of refried beans (or try my refried black beans!)
2 cups shredded chicken
other toppings such as shredded cheese, salsa, lettuce, roasted corn, and onions
1. In an iron skillet, heat the olive oil over medium heat and once hot, work in batches by adding a few corn tortillas at a time. Let cook for about 3 minutes on each side or until golden brown. Then place on plate lined with paper towels to drain off excess oil.
2. Once all are finished, lay out on a baking sheet and let heat up for a few minutes in a 350 degree oven.
3. Serve and let everyone top with their desired toppings!
