Skillet Tostadas
Recipe from Better Homes and Gardens

Corn tortillas are typically used in tostadas, which are simply open-faced tacos. You can find tostada shells in the grocery store, or you can create your own by crisping up corn tortillas in hot oil in a skillet.


Skillet Tostadas

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Servings: Makes 4 servings.
Total Time: 25 mins
Related Categories: Easy and Quick Dinners, Mexican Bean Dishes, Mexican Cuisine, Quick and Easy Mexican Dishes
 
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Ingredients
  • 8  ounces
    ground beef, ground pork, ground chicken, or ground turkey
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  • 1/2  cup
    chopped onion (1 medium)
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  • 1  15-ounce can
    light red kidney beans, black beans, or pinto beans, rinsed and drained
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  • 1  11-ounce can
    condensed nacho cheese soup
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  • 1/3  cup
    bottled salsa
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  • 8 
    tostada shells
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  • 1  cup
    shredded taco cheese (4 ounces)
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  •  
    Shredded lettuce
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  •  
    Chopped or wedged tomatoes
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  •  
    Dairy sour cream or refrigerated avocado dip (guacamole) (optional)
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Directions
1.
In a 10-inch skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat; discard. Stir beans, soup, and salsa into beef mixture. Heat through.
2.
Divide beef-bean mixture among tostada shells. Top with cheese, lettuce, and tomatoes. If desired, serve with sour cream or avocado dip. Makes 4 servings.
3.
Skillet Tacos: Prepare as above, except omit tostada shells. Warm 8 corn taco shells according to package directions. Divide beef-bean mixture among taco shells.
Nutrition information
Calories 576, Total Fat 33 g, Saturated Fat 15 g, Cholesterol 81 mg, Sodium 1277 mg, Carbohydrate 42 g, Fiber 11 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet
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