Steak and Cheese Tostadas

Ingredients:

• Vegetable oil for frying
• 4 Tropical Corn Tortillas
• 8 ounces skirt steak
• ½ teaspoon Adobo seasoning
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 small red or green pepper, seeded and thinly sliced
• 1 16-ounce can refried beans, slightly warmed
• 2 cups shredded iceberg lettuce
• 1 small avocado, peeled pitted and diced
• 1 cup crumbled Tropical Queso Fresco Mexicano
• ¼ cup Tropical Crema Mexicana

Preparation:

1. In small skillet over medium-high heat, in ½-inch hot vegetable oil, cook corn tortillas, one at a time until crisp on both sides. Remove to paper towels to drain.
2. Sprinkle skirt steak with Adobo on both sides. In 10-inch skillet over medium-high heat, brown steak about 5 minutes, turning once. Remove to cutting board. In same skillet over medium heat, in hot olive oil, cook sliced onion and bell peppers until tender-crisp, about 5 minutes, stirring occasionally. Cut steak into thin slices.
3. To serve, place a crisp corn tortilla on plate; spread with some refried beans. Top with lettuce, sliced steak, cooked onions, bell peppers and avocado. Sprinkle with cheese; top with crema. Repeat with remaining ingredients.
4. To serve, place a crisp corn tortilla on plate; spread with some refried beans. Top with lettuce, sliced steak, cooked onions, bell peppers and avocado. Sprinkle with cheese; top with crema. Repeat with remaining ingredients.