ground beef, ground pork, ground chicken, or ground turkey
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
shredded taco cheese (4 ounces)
Chopped or wedged tomatoes
Dairy sour cream or refrigerated avocado dip (guacamole) (optional)
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.
- 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