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Kayak fishing the Lone Star State...

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By Yaklash
Pre-cooked Tostada shells
Refried beans – Goya canned beans are hard to beat
Shredded Monterey Jack cheese
Romaine Lettuce – cleaned and cut
De-seeded, diced tomatoes
Sliced avocados
Crema or sour cream

Meat of your choice – I prefer just plain bean and cheese tostadas
Finely diced fresh jalapenos

Make sure one of the cooking racks of your oven is one position above the middle position and preheat the broiler.
Working over a large cutting board (to make clean-up easier), spread each tostada shell with refried beans. If adding meat and/or jalapenos, add them next. Then sprinkle with cheese and place them on a foil lined baking sheet.
Broil for 1-3 minutes. Be careful; the corn tortillas can burn quickly; don’t take your eyes off of them after the first minute.
After the cheese starts to bubble & the edges of the tostadas start to brown, promptly remove from the oven.
Add the lettuce, tomatoes, avocado and Crema and serve immediately
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