Skillet Tostadas

By spietzsch

Ingredients

• 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)

Preparation

Step 1

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.

3. 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.