Black Bean & Beef Tostadas
TAKES: 30 min. MAKES: 4 servings
A handful of ingredients add up to one of our family’s favorites. This recipe is also easy to double for company! —Susan Brown, Kansas City, KS
1/2 lb. lean ground beef (90% lean) 1 can (10 oz.) diced tomatoes
and green chilies, undrained 1 can (15 oz.) black beans,
rinsed and drained
1 can (16 oz.) refried
8 tostada shells
Optional toppings: shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa and sour cream
1. In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through.
2. To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.
PER SERVING 392 cal., 14g fat (4g sat. fat), 35mg chol., 1011mg sod., 46g carb. (2g sugars, 10g fiber), 23g pro.