Supreme Tostadas with Easy Corn Salsa - The Weary Chef
These loaded tostadas topped with easy corn salsa are on the table in about 20 minutes. A perfect quick dinner recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wearychef.com.
Cooking tools:
- Oven
- Baking sheet
- Silicone baking mat
- Aluminum foil
- Mixing bowl
- Spoon
- Offset spatula
- Plate
Ingredients
- 1 1/2 cups whole kernel corn (frozen or DRAINED canned corn)
- 10 ounces Rotel tomatoes drained
- 1 teaspoon freeze-dried cilantro (or 1 tablespoon chopped fresh cilantro)
- 1/2 lime juiced
- pinch sea salt or to taste
- 6 corn tostadas
- 20 ounces canned refried beans
- 1 1/2 cups shredded Mexican blend cheese
- shredded cabbage
- sour cream
- guacamole
- additional salsa (optional)
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