Bacon Tostadas. Yep, that's what she said.

So, yeah...I made some bacon tostadas.

This was a very good idea, you know, if I do say so myself.

A real mix of high end and low end and leftover stuff, all fabulously mixed up together:

I used some lovely super thick bulk bacon and made itin the oven, in what I have found to really be the simplest way ever to make bacon - 375 degrees with the strips laid out on a cookie sheet for about 15-25 minutes or so.

Drain the bacon grease into a skillet with some canola oil for the tostadas.

I used blue corn organic tortillas from Whole Foods - fry on both sides until crisp, but try to leave that glorious soft spot in the center where it stays chewy (I fricking love that).

I microwaved a cheap can of refried beans (vegetarian, of course - maybe I should have called this the hypocrite tostada....)

And then put it all together - I just broke the bacon strips kind of in half and chunked them on there. And I used this as an opportunity to use up my bounty of takeout taco leftover condiment stuff (because a lot of that usually ends up in our trash and I HATE throwing stuff, especially GOOD stuff, away)- some luscious whole grilled spring onions from Los Comales in Pilsen, shredded lettuce, tomato, green salsas, sour cream and a mild cheddar cheese.

Oh my. Just perfect. The bacon was think and really meaty, the grease in the frying oil gave the tortilla a great smokiness and the coolness of everything else...mmmm...awesome....