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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6 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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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

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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