Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
8 BUENO® Corn Tortillas, 1 Tbsp. vegetable oil
Heat vegetable oil in large non-stick skillet.
Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
3 cups cooked pinto beans, 2- 16 oz. jars BUENO® Hatch Green Chile Sauce
Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
1 tsp. salt, ½ tsp. granulated garlic
Spoon bean mixture onto each tostada shell.
Top with remaining heated green chile sauce, tomato and cheese.
3 small tomatoes, 1¾ cups Monterey jack cheese