12 store-bought tostada shells
2 (16-ounce) cans refried black beans
1/2 cup salsa
2 cups chopped cooked rabbit meat
1 cup shredded lettuce
1 cup prepared cole slaw
Assorted toppings: shredded cheese, cherry tomatoes, sliced avocado, green onion, lime wedges, salsa, etc.
In a large saute pan, stir together the refried beans and the 1/2 cup salsa. Stir in the rabbit meat, and turn on heat to medium. Cook until heated through, stirring often, for 10-15 minutes.
Preheat oven to 350. Place the tostada shells onto a baking sheet, and bake for 5-10 minutes, until crispy.
Divide the rabbit and bean mixture evenly among the tostada shells, and top each with a layer of shredded lettuce, and then top with a small amount of the cole slaw. Finish with any combination of the remaining suggested toppings. Serve immediately.
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