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Skillet Tostadas

Makes: 4 servings
Start to Finish 25 mins
Skillet Tostadas
  • 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)

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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