I made this tonight from my Jan/Feb 2010 magazine issue - excellent! And better than the sum of its parts. I splurged on canned red salmon instead of pink - cost more, but better. Also, the chiles and lime juice add good flavor. Watch those baking corn tortillas. Mine began to brown in 10 to 11 minutes despite the recipe calling for 12 to 14 minutes. I substituted plain Greek yogurt (Oikos) for the sour cream to reduce the fat without reducing the flavor or appeal of the recipe. I also used Taco Bel taco sauce instead of salsa. I wasn't sure how to eat a tostado whether with a fork or by hand, so I ended up picking it up like an open-face sandwich and eating it in hand as that seemed to work better than trying to cut it with knife and fork. I like the fact that it is a one disk meal.