This article brought to you by Goodwin & Sons Market and Lake Gregory Recreation
By Victoria Heerschap
These super easy tostadas will be on the table before you know it! One of my favorite things about one-pan meals is that they make clean-up a breeze. Pair these tostadas with some Mexican or Spanish rice, and you’ve got dinner. In the interest of keeping it quick, I’ll admit to occasionally opting for the boxed flavored rice.
I like to put out a variety of garnishes for these tostadas; sour cream, guacamole, red and/or green hot sauce, lime wedges, cilantro, and extra cheese. Of course, none of these items are integral to the dish, but it’s always fun to customize your dinner. Enjoy!
One-Pan Tostadas Recipe
Ingredients:
½ lb. ground beef
1 medium white onion – chopped
1 – 15 oz. can red kidney beans
1 – 11 oz. can fiesta or nacho cheese soup
1/3 cup red salsa
8 tostada shells
1 cup Mexican-blend cheese – shredded
1 ½ cups shredded lettuce
2 medium tomatoes – chopped
Directions:
Cook the beef and onion in a large skillet over medium/high heat until the meat is browned. Drain of any excess fat, if necessary.
Drain and rinse the kidney beans, then add them to the meat and onion. Mix in the cheese soup and salsa, reduce the heat to medium/low, and cook for 5 – 10 minutes, or until heated through.
Divide the mixture among the tostada shells, then top with shredded cheese, lettuce, and tomato. Garnish with guacamole or sour cream.
