About Us Team Traffic Subscibe Help Us Submissions Contact Us
Business Profiles
Local Feature
Traffic Cuisine
Traffic Report
Media Kit
Ad Specs

Appetizer Tostada's
for 12

images by Frankie Leal

Tostada’s are always so yummy to eat and easy to make, but I never thought to make them into an appetizer or to add meat to them. In this issue Bill shows you how to do just that. They will be the perfect touch to your Cinco de Mayo festivities. Enjoy!


1lb Choice of Meat (Chopped) (in this recipe we used beef, longaniza, and chicken)

1 pkg of the small corn tortillas
(fry 12 tostada shells)

16oz. Refried beans
(canned or fresh)

Cabbage (shredded)

Cilantro (chopped)

Cotija Cheese (shredded)

Salsa and/or Guacamole


Cook meat with your favorite Mexican seasoning and heat beans. Place beans, meat, cabbage, cilantro and cheese onto tostada shells then top off with salsa and/or guacamole.


About the Chef:
Chef Bill Hassett has been in the culinary industry for 24 years and has owned and operated several restaurants in that time span. Currently Bill is the owner of Masterpiece Catering, specializing in everything from small intimate dinners, Birthday’s, Wedding’s, Reunion’s, Corporate Events, Family Gathering’s, Holiday parties or any other special events that you may have. Call Chef Bill Hassett today to reserve your evening with a master of the trade. 559.393.5147

Want to view the rest of the
magazine? Subscribe Now and get the Magazine delivered to your home for free.


About Us Team Traffic Subscibe Help Us Submissions Contact Us

Traffic Magazine's web-site/publication is designed & developed by Leal Design & Advertising
Copyright © 2006 Leal Design & Advertising. All rights reserved.