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" When we make tacos at home, the formula is pretty simple and I don&amp;#039;t mess with it much: seasoned ground beef, diced avocado, shredded Cheddar cheese, salsa and warmed soft corn tortillas. Sometimes I&amp;#039;ll swap out the meat for some whole or refried beans, but that&amp;#039;s about it. Then I saw a technique on the New York Times&amp;#039; Well blog for toasting corn tortillas in the microwave. Ordinary corn tortillas are turned into crisp tostada shells that smell and taste like toasted corn. Heaven.  It&amp;#039;s a simple technique, too. I put 1 corn tortilla on a plate and microwave for 1 minute, then flip and microwave 1 minute more. Sometimes the tortilla sticks to the plate after the first minute, but I just loosen with the tip of a knife. If the tortilla isn&amp;#039;t crisp after 2 minutes, I&amp;#039;ll flip again and microwave 30 seconds longer.  These tostadas turn out crisp and light, not tough like they sometimes do in the oven. We top them with the above ingredients, but you could use anything from leftover chicken to quick-cooking shrimp with cilantro and lime.  Here&amp;#039;s Woman&amp;#039;s Day&amp;#039;s take:  Chicken and Black Bean Tostadas "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47294/tostadas-in-the-microwave/>