When your family craves a Mexican main dish, try these quick-and-easy skillet tostadas made with ground beef and nacho cheese soup.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa into beef mixture. Heat through.

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  • Divide mixture among tostada shells. Top with cheese. Top with lettuce and tomatoes. If desired, serve with sour cream or guacamole.

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  • Makes 4 servings

Nutrition Facts

482 calories; 15 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 69 mg cholesterol; 1075 mg sodium. 409 mg potassium; 42 g carbohydrates; 8 g fiber; 4 g sugar; 22 g protein; 2089 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 1 mcg vitamin b12; 293 mg calcium; 3 mg iron;

Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 2 stars
12/18/2017
The photo doesn't match the recipe at all.