Garden Center Café Turkey Tostadas with Prize-winning Guacamole

Ingredients

 * 6 12-inch flour tortillas
 * 4 Cups turkey leftovers
 * 4 Cups refried beans
 * 1 head iceberg lettuce
 * 1 small can sliced black olives
 * hot sauce or salsa to taste
 * 3 Cups shredded Jack cheese, Cheddar or Pepper Jack cheese
 * 2 diced tomatoes
 * 1 diced onion
 * 1 bunch cilantro tops
 * sour cream
 * Guacamole (recipe follows)
 * Award-winning Guacamole
 * 3 ripe, large California Hass avocados, peeled and seeded
 * 2 vine-ripe Roma tomatoes, diced small
 * 1 medium white onion minced real small (about 1/2 cup)
 * juice from 1 large lime or 1/2 lemon
 * garlic salt
 * ½ Cup chopped cilantro

Directions
Heat beans.

Heat oil in pan large enough to fry tortilla. Fry crisp using basket mold to make tortilla bowl.

Place turkey in pan and simmer with one cup water or chicken broth until liquid is almost gone.

Add 1/2 cup of your favorite salsa; simmer a few minutes.

Spoon dab of hot beans on plate and set a tortilla bowl on it (beans help keep it on the plate).

Spoon 1/2 cup beans in bottom of shell.

Sprinkle with 1/4 cup cheese and spoon on 1/6 turkey mixture, shredded lettuce, tomato, onion, cilantro, more cheese, sliced olives, dab of sour cream and a generous helping of Guacamole.

Serve salsa or hot sauce on the side.

Award-winning Guacamole Preparation

Mash avocado, keeping it lumpy.

Stir in remaining ingredients.

Garlic salt to taste.