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.
- 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.
- 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
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