Black Bean & Beef Tostadas

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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

beans, warmed

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.

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