This recipe comes to us from "loco_ladi" in the Gluten-Free Forum.
2 tablespoons bacon drippings
2 cups pinto beans (15 ounce can) drained & rinsed
8 corn tostada's (or deep fry corn tortilla's)
2 cups Monterey Jack cheese
3 cups lettuce
1 cup tomato
2 cups cooked turkey (or chicken) shredded
Garnishes options: onion, jalapeno and cilantro
Heat bacon dripping until smoking, add half the beans, heat for 1 minute, mash--lower heat, add remaining beans cook and mash over low heat until smooth.
Preheat oven to 375F. Distribute beans over each tostada evenly and top with cheese and bake until cheese melts. Remove from oven top with lettuce, tomato's, turkey then top with garnishes.
Makes 4 tostadas.