Tostada Stack

By Hklbrries

Ingredients

• 1 (10 ounce) can diced tomatoes and green chiles, divided
• 1 (16 ounce) can refried beans
• 8 prepared (fried) tostada shells
• 1 cup shredded lettuce, divided
• 1 cup shredded Cheddar and Monterey Jack cheese blend, divided
• Sour cream, optional
• Black olives, optional

Details

Servings 4

Preparation

Step 1

Reserve 1/4 cup tomatoes; set aside. Blend remaining tomatoes with beans in a small saucepan. Heat bean mixture over medium heat until hot.

Prepare tostada stacks by layering one shell with 1/8 of each: bean mixture, lettuce, and cheese. Place another shell on top; repeat layers.

Sprinkle each stack with 1 tbsp reserved tomatoes. Serve with sour cream and black olives, if desired.