Skillet Tostadas

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.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Skillet Tostadas
ounces ground beef, ground pork, ground chicken, or ground turkey
cup chopped onion (1 medium)
15 ounce can light red kidney beans, black beans, or pinto beans, rinsed and drained
11 ounce can condensed nacho cheese soup
cup bottled salsa
tostada shells
cup shredded taco cheese (4 ounces)
Shredded lettuce
Chopped or wedged tomatoes
Dairy sour cream or refrigerated avocado dip (guacamole) (optional)
  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
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)
    Per serving:
  • 576 kcal cal.,
  • 33 g fat
  • (15 g sat. fat,
  • 81 mg chol.,
  • 1277 mg sodium,
  • 42 g carb.,
  • 11 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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