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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 KitchenSkillet 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,
- cal. (kcal) 576,
- Fat, total (g) 33,
- chol. (mg) 81,
- sat. fat (g) 15,
- carb. (g) 42,
- fiber (g) 11,
- pro. (g) 26,
- sodium (mg) 1277,
- Percent Daily Values are based on a 2,000 calorie diet
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