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Skillet Tostadas
Ingredients
-
8
ounces ground beef, ground pork, ground chicken, or ground turkey
-
1/2
cup chopped onion (1 medium)
-
1
15 ounce can light red kidney beans, black beans, or pinto beans, rinsed and drained
-
1
11 ounce can condensed nacho cheese soup
-
1/3
cup bottled salsa
-
8
tostada shells
-
1
cup shredded taco cheese (4 ounces)
-
Shredded lettuce
-
Chopped or wedged tomatoes
-
Dairy sour cream or refrigerated avocado dip (guacamole) (optional)
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.
From the Test Kitchen
- Variation 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 Facts
(Skillet Tostadas)
- Servings Per Recipe 4,
- Calories 576,
- Protein (gm) 26,
- Carbohydrate (gm) 42,
- Fat, total (gm) 33,
- Cholesterol (mg) 81,
- Saturated fat (gm) 15,
- Dietary Fiber, total (gm) 11,
- Sodium (mg) 1277,
- Percent Daily Values are based on a 2,000 calorie diet
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