Creamy Refried Beans ▢1 (30-ounce) can refried beans ▢¼ cup Crisco shortening ▢⅔ cup milk ▢1½ cups shredded Mexican blend or Colby Jack cheese Tostadas ▢½-1 cup vegetable oil ▢12 (6-inch) corn tortillas ▢salt to taste Toppings ▢shredded cooked chicken, beef or pork; shredded cheese, sour cream, chopped tomatoes
Creamy Refried Beans Combine 1 (30-ounce) can beans, ¼ cup shortening, and ⅔ cup milk in a pot over medium heat.
Stir vigorously with a wire whisk until silky smooth. Add 1½ cups cheese and let melt. Remove from the heat and set aside.
Tostada Heat ½ inch oil in a medium saucepan over medium-high heat. Fry tortillas one at a time for 30–60 seconds on each side, until golden.
Place them in a single layer on a paper towel-lined plate to drain excess oil and sprinkle with salt.
When ready to serve, top each tortilla with beans, then add any desired toppings.