Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

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.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

576 calories; fat 33g; cholesterol 81mg; saturated fat 15g; carbohydrates 42g; insoluble fiber 11g; protein 26g; sodium 1277mg.
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